Double Chocolate Banana Muffins

May 14, 2021

These Double Chocolate Bananas Muffins are easy to make in a blender and loaded with nutrient-dense ingredients like bananas, Greek yogurt, oats, and cocoa powder. They are wholesome enough to enjoy for breakfast but decadent enough to eat as dessert!

These Double Chocolate Banana Muffins are a chocolate-y version of our original recipe for Blender Banana Muffins. The addition of cocao powder not only makes these muffins delicious but contributes even more nutrition to the recipe including fibre and magnesium.


Apple sauce and Greek yogurt replace the oil in these muffins which contribute to a dense and moist texture. I find the texture of these muffins to be a bit more like a chocolate-y brownie versus a muffin. So with that said, you could easily bake them in a brownie pan and cut into squares!

Oat flour (ie. ground oats) makes this recipe extra wholesome and naturally gluten-free. If you required a dairy-free version you could replace the Greek yogurt with any plain plant-based yogurt like coconut yogurt or oat milk yogurt.

These muffins are low in fat which makes them the perfect pre-workout snack for a quick boost of energy from the carbohydrates. However, if you want to turn these muffins into a more satisfying snack then I suggest pairing them with a fat source like a smear of peanut butter!


You can find the Nutrition Facts here to add them to your MyFitnessPal diary.


  • 1 ¼ cup (100g) oats
  • ½ cup (125g) plain Greek or Skyr yogurt 
  • 3 small (300g) ripe bananas
  • ¼ cup applesauce
  • ½ cup (50g) cocoa powder
  • 2 tablespoons (40g) honey
  • 1 egg
  • 1 tsp baking soda
  • ½  salt 
  • 1½ tablespoons (20g) chocolate chips


  1. Grind the oats into a powder using your blender.
  2. Add all of the ingredients (except for the chocolate chips) into the blender alongside the oats and blend until smooth.
  3. Spritz a muffin tin with non-stick spray and pour the batter into the 12 cavities, filling each cavity about 3/4 the way full.
  4. Top the muffins with the chocolate chips. I added about 4 chocolate chips per muffin! You can also mix the chocolate chips into the batter or choose chopped walnuts or pecans instead of chocolate chips!
  5. Bake the muffins at 350°F for 20 minutes.
  6. Store in the fridge in an air-tight container to maintain their freshness for longer!

* You can turn this recipe into brownies by baking it for 30 minutes in a square dish. Try dolloping a few spoonfuls (ie. 1/4 to 1/2 cup) of natural peanut butter into the batter and then gently swirling it through with a toothpick or knife!


Exciting news! Our signature F4 Formula is now offered as a self-study course. If you are interested in learning about the four-step formula we use to design our meals at Vitality Nutrition then click here to learn more. These muffins are an example of a fibre-filled carbohydrate choice! 


Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation.


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