Easy Chocolate Banana Muffins




Yield 12 muffins

I had three or four super ripe bananas and I knew no one was going to touch them. Two options: freeze them for smoothies or nice cream, or make banana muffins. We were headed out of town for the weekend so I threw these together in about 15 mins and they were a major hit!  Not too sweet, moist and a nice subtle chocolate flavor. They are gluten and dairy-free, and use only raw honey as a sweetener. If you want to get more chocolate flavor add 1/2 bag of dairy-free chocolate chips at the end for a super treat. They are also nut-free so make a great option for bringing to school! 

 (Also really good smeared with farm butter!)


A great and easy way to get the kids into baking! My little guy loved mashing the bananas!


  1. Preheat oven to 350 degrees.  Grease a 12 cup muffin tin with butter, coconut oil or spray (or use paper liners!).
  2. Mix flours, salt, cinnamon, baking powder and cacao powder in a medium bowl and set aside.
  3. Mash bananas (I use a potato masher) and add wet ingredients until well incorporated. 
  4. Add dry ingredients to wet and stir until just combined and not lumpy. 
  5. Use a 1/4 cup measuring spoon or small ice cream scoop to add batter to muffin tin. 
  6. Bake at 350 for 25 mins or until a toothpick inserted comes out clean.
  7. Cool and serve. Keep refrigerated. 


*There are many different kinds of GF flour mixes on the market. Bob's Red Mill 1:1 (blue packaging) is my favorite. But if you are looking for one to make I recommend this one. Just careful of nuts if that's an issue!

Courses Breakfast, Snack, Dessert

Recipe by Naturally Whole at