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Whole Wheat Triple Chocolate Banana Muffins

We have what I like to call a “stash” of frozen, over-ripe bananas in our freezer. And it seems as if that “stash” replenishes itself at an exponential rate. It’s not that the bananas don’t get eaten, because Eric and Logan both love them. But I think every once in a while a batch of bananas ripens a little too quickly.

triple chocolate banana muffins

I don’t do anything special to the over-ripe bananas to store them in the freezer. I know some like to mash and pre-measure amounts for their favorite banana recipes, but I just toss the banana in the freezer. Peel and all.

Not fond of the texture or really even the taste of plain bananas, Madeline and I only like ti eat them if they are cooked into something. So our stash is quite often made into Multi-Grain Banana Bread (or muffins). This time I was ready for a change. Something a little different.

Adding chocolate chips to banana bread isn’t a new thing, but I thought I’d try toying with the batter and making that chocolate as well. As Logan would say: “Deeeeeeeeelicious!”

chocolate banana bread recipe and photo

Of course you don’t have to use over-ripe bananas for Banana Bread or Muffins. There are lots of other uses for the fruit.

5 (Other) Ways to use Over-Ripe Bananas

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1. Smoothies

Frozen bananas are great added to smoothies. It would be easiest to peel the bananas and freeze them in individual bags for this use. That way you can grab a frozen banana without waiting for it to thaw so you can peel it. Slice, dice and toss it in. Recipe to try: Banana Berry Smoothies

2. Oatmeal

Ripe banana puree would be great stirred into a bowl of your morning oatmeal. A little extra sweetness without any refined sugar.

3. Pancakes

Substitute part of the liquid (milk, butter milk, water, oil, butter…whatever you feel like experimenting with) for some banana puree in your favorite Pancake Recipe. I haven’t tried it yet, but I bet banana would do well in these Healthier Whole Wheat Waffles.

4. Cookies

Surely you’ve taste or maybe even made pumpkin cookies? Why not swap out the pumpkin puree for banana puree to give it a different flavor?

5. Healthy Ice Cream

That’s right, I said healthy and ice cream in the same phrase. Check out this One Ingredient Banana Ice Cream recipe. What a perfect way to get a sweet fix without busting any New Year’s Resolutions. Or maybe you’d just rather your kids have a healthy treat once in a while.

triple chocolate banana bread muffins

These muffins were perfect for me. The banana wasn’t too strong, but it was still there to add moistness and some additional nutritional value to the muffins.

They also froze very well (once completely cooled) in gallon sized Ziploc bags. Perfect for busy mornings during the week…or late evening cravings for chocolate.

What other ways do you like to use over-ripe bananas?

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triple chocolate banana bread muffins

Triple Chocolate Banana Bread Muffins

Yield: 24 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Adding chocolate chips to banana bread isn’t a new thing, but I thought I’d try toying with the batter and making that chocolate as well. These TRIPLE chocolate banana bread muffins came out perfectly.


  • 2 1/3 cups whole wheat flour
  • 2/3 cup sugar
  • 2/3 cup cocoa powder
  • 2 tablespoons cold-milled flax (ground)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cup mashed or pureed banana
  • 2/3 cup plain or vanilla yogurt, Greek preferably
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted and cooled to room temperature
  • 1/2 - 3/4 cup dark chocolate chips or chunks
  • 1/2 - 3/4 cup white chocolate chips or chunks


  1. In a medium-sized bowl, whisk together the whole wheat flour, sugar, cocoa, flax, baking powder, baking soda, and salt until well combined.
  2. In another medium bowl, combine the banana puree, yogurt, eggs, and vanilla. Whisk until combined. Stir in the butter.
  3. Make a well in the center of the dry ingredients. Pour the banana mixture into the flour mixture and stir with a wooden spoon until just combined. Then, stir in the chocolate chips, reserving about 1/4 cup or so for sprinkling on top of the muffins.
  4. Grease 24 standard-sized muffins cups. Using a large cookie scoop, fill your muffin tins. Each muffin cup should hold about 3 tablespoons of batter. Sprinkle remaining chocolate chips on top.
  5. Bake at 375 for 17-25 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove and cool on a wire rack (or eat).

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 156Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 234mgCarbohydrates 22gFiber 2gSugar 10gProtein 3g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Sunday 19th of February 2012

hello. do you have to use milled flax? i live in Italy and it's hard to find flax.


Sunday 19th of February 2012

No, you can omit it. Just replace the amount with additional flour.

Mandy Cheshire

Monday 5th of September 2011

Just wanted to let you know I just made a batch of these and they are delish! THANKS!! :) I did use white whole wheat (I had regular whole wheat, but I've been wanting to try the white) , and I omitted the flax because I didn't have any! Will certainly add it in next time for nutrition.

Celina, I would guess that this uses ground flax. Whole flax seeds aren't really absorbed into your system, and the healthy oils are released when they are crushed/ground. HTH! :)


Wednesday 4th of May 2011

Is "cold milled flax" flax seeds that have been ground or the whole ones? I have whole flax, could I use that or do you recommend the ground?


Monday 5th of September 2011

Sorry for the late reply, I think this question came through while I was out of town in May and I'm just now seeing it. Cold milled flax is a type of ground flax. Cold Milled refers to the process of how the flax is ground, but yes - you do want to use ground flax in this recipe.

oh amanda

Wednesday 23rd of February 2011

Made these for dinner tonight! YUM. The batter was kinda thick so it scared me but they came out delish!

Mary Ann

Thursday 17th of February 2011

I just made a half batch of these and they smell really great. I switched some of the ww flour for oats, swapped low-fat buttermilk for the yogurt, and a combination of buttermilk & canola oil for the butter. Can't wait to try them! THanks.

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