Halloween is just around the corner, and you know what that means! It’s time for spooky treats, and I’ve got just the thing that’ll make your little goblins (and you!) cheer. Forget those super-sweet, one-note goodies; we’re diving into a batch of the most delightful Chocolate “Bat” Banana Muffins (Whole Wheat Option). These aren’t just any muffins; they’re a little bit magical and a whole lot wholesome, with that perfect touch of chocolatey goodness and banana sweetness. Baking these feels like a warm hug from my Nonna, who used to sneak little surprises into our muffins when I was a kid, making each bite an adventure. She always believed simple ingredients could create the most magical moments, and that’s exactly what we’re doing here!
Why You’ll Love These Chocolate “Bat” Banana Muffins (Whole Wheat Option)
Seriously, these muffins are a game-changer! You’ll want to whip up a batch because:
- They’re super easy and quick to make – perfect for busy parents!
- The whole wheat option sneaks in extra fiber, making them a more wholesome treat.
- Kids absolutely adore them, especially with the fun Halloween twist.
- They’re so moist and flavorful, you won’t even realize they’re healthier!
- They’re freezer-friendly, meaning delicious snacks are always on hand.
- That festive “bat” vibe makes them perfect for Halloween parties or just for fun!
Gather Your Ingredients for Chocolate “Bat” Banana Muffins
Alright, let’s get baking! Pull out your apron and gather these goodies. Trust me, having everything ready makes the whole process feel like a breeze. We’re going to use some whole wheat flour for that extra touch of goodness, but don’t worry, it’s still going to be super moist and totally delicious. And for those awesome whole grains? You can learn all about why they’re so great right here!
So, here’s what you’ll need for our Chocolate “Bat” Banana Muffins:
For the Muffins:
- 1 1/4 cups whole wheat pastry flour or white whole wheat flour (about 141g) – this gives it a nice tender crumb!
- 1/3 cup unsweetened cocoa powder (about 27g) – for that deep chocolatey flavor
- 1 teaspoon baking soda – the lift we need!
- 1/4 teaspoon salt – to balance all the flavors
- 2 tablespoons coconut oil, melted and cooled (or you can use a mild olive oil)
- 1/3 cup honey, agave nectar, or pure maple syrup (about 111g) – pick your favorite liquid sweetener!
- 1 teaspoon vanilla extract – because every good bake needs it
- 1 large egg – helps bind everything together
- 1 cup shredded zucchini (from about 1 medium zucchini) – this is our secret weapon for moisture!
- 1 ripe mashed banana (or 1/4 cup unsweetened applesauce) – adds natural sweetness and more moisture
- 1/2 cup unsweetened vanilla almond milk (or any milk you like!) (about 120g)
- 1/2 cup regular or mini chocolate chips – dairy-free if you need ’em!
Step-by-Step Guide to Making Chocolate “Bat” Banana Muffins
Let’s get these yummy muffins into the oven! It’s a really straightforward process, and honestly, the hardest part is waiting for them to cool. You’ve got this!
Prepare Your Muffin Tin and Oven
First things first, crank that oven up to 350°F (175°C). Grab your 12-cup muffin tin and line it with those cute cupcake liners. A little spritz of nonstick cooking spray inside the liners helps make sure they don’t stick – nobody wants a muffin disaster!
Squeeze and Set Aside Zucchini
This step is super important for moist muffins! Take your shredded zucchini and give it a good squeeze with a paper towel to get out all that extra water. If you skip this, your muffins might end up a bit too soggy. We want moist, not wet!
Combine Dry Ingredients for Chocolate “Bat” Banana Muffins
In a medium-sized bowl, just give a whisk to your flour, cocoa powder, baking soda, and salt. Make sure they’re all nicely mixed up. This ensures everything is evenly distributed, so you don’t get pockets of baking soda or flour. Easy peasy!
Mix Wet Ingredients and Combine with Dry
Now, grab your electric mixer (or a sturdy whisk and some elbow grease!). In its bowl, cream together the melted coconut oil, your chosen sweetener (honey, agave, or maple syrup), vanilla extract, and the egg until it’s all smooth. Then, toss in the squeezed zucchini, mashed banana (or applesauce!), and almond milk. Give that a good mix until it’s combined. Slowly add your dry ingredients to the wet, mixing on low speed until *just* combined – don’t overmix! Finally, gently fold in those delicious chocolate chips. Oh, and if you want to see some other yummy recipes, check out my recipe page! And did you know dark chocolate has some pretty cool health benefits?
Bake and Cool Your Chocolate “Bat” Banana Muffins
Spoon the batter evenly into your prepared muffin liners, filling them about 2/3 to 3/4 full. Pop them into the preheated oven and bake for about 22-25 minutes. You’ll know they’re ready when a toothpick poked into the center comes out clean. Let them hang out in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. Then, enjoy the fruits (or rather, muffins!) of your labor!
Tips for Baking Perfect Chocolate “Bat” Banana Muffins
Alright, so you’ve got your ingredients ready, and you’re about to embark on the muffin-making journey! To make sure these Chocolate “Bat” Banana Muffins turn out absolutely perfect every single time, I’ve got a few little secrets from my own kitchen that I swear by. You know, the kind of tips that make all the difference between a “meh” muffin and a “wow, I need another one!” muffin. You can learn more about my baking journey over on my ‘About’ page!
First off, don’t be tempted to overmix the batter once you add the dry ingredients! Seriously, just mix until it’s *barely* combined. Overmixing develops the gluten too much, and nobody wants tough muffins. We’re aiming for tender and moist crumb, perfect for those little kid snacks. Also, make sure your zucchini is squeezed *really* well – that’s a biggie for texture. If you’re planning to bake these ahead for busy mornings, pop them in an airtight container once they’re completely cool.
Ingredient Notes and Substitutions
Let’s chat about some of the ingredients in our Chocolate “Bat” Banana Muffins (Whole Wheat Option) because sometimes a little tweak makes all the difference for your baking needs! If you’re new to whole wheat pastry flour, it’s a lifesaver for muffins like these – it’s lighter and finer than regular whole wheat, giving you a tender crumb without that heavy feel. White whole wheat flour works great too! If you can’t find either, all-purpose flour is a perfectly fine substitute, though you might miss out on a bit of that whole grain goodness. For the sweetener base, honey, agave, and maple syrup all bring their own lovely notes, so pick the one you love most or have on hand. And for the milk? Any plant-based milk like soy or oat works just as well as almond milk. If you’re curious about dietary swaps, a quick read on different flour types and their benefits might be helpful!
Make Ahead and Storage for Chocolate “Bat” Banana Muffins
The best part about these Chocolate “Bat” Banana Muffins (Whole Wheat Option)? They’re total superstars when it comes to making ahead! You can totally bake a batch (or two!) and have them ready for grab-and-go snacks all week long. They’re seriously a lifesaver when you need a quick breakfast or a healthy treat for the kids. You can find more make-ahead ideas in my recipe collection!
Once they’re completely cool – and I mean *completely* cool, otherwise you’ll get condensation and soggy muffin tops – pop them into an airtight container. They’ll stay wonderfully fresh at room temperature for about 3 days. Perfect for your little snackers!
Frequently Asked Questions
Got burning questions about our Chocolate “Bat” Banana Muffins (Whole Wheat Option)? I get it! Baking is fun, but sometimes you just need a little reassurance. Here are some common things folks ask:
Can I make these muffins dairy-free?
Absolutely! Just swap out regular chocolate chips for dairy-free ones, and of course, use a dairy-free milk like almond milk (which we already call for!) or soy milk. Easy peasy!
Are these Chocolate “Bat” Banana Muffins healthy?
We think so! Using whole wheat flour brings in great fiber, the sweetener is natural honey or maple syrup, and we’re sneaking in zucchini and banana for extra goodness. They’re definitely a more balanced, healthier choice than a typical dessert muffin!
How do I store leftover muffins?
Once they’re totally cool, pop them into an airtight container. They’re best at room temperature for about 3 days. Any longer, and they might start to get a bit sad, though they’re still great for snacking even then!
Can I use regular flour instead of whole wheat?
You sure can! If you don’t have whole wheat pastry or white whole wheat flour on hand, regular all-purpose flour will work just fine. The texture might be a little different, but they’ll still be delicious!
Share Your Chocolate “Bat” Banana Muffins Creation!
Okay, so you’ve baked up a storm, and your kitchen smells amazing, right?! I would absolutely LOVE to hear how your Chocolate “Bat” Banana Muffins (Whole Wheat Option) turned out! Did your little ones go wild for them? Did you add any fun extra surprises? Leave a comment below and share your baking adventure with me – it truly makes my day! And if you snapped a pic, tag me on social media; I can’t wait to see your spooky-sweet creations! You can always reach out through my contact page, too!
Estimated Nutritional Information
Just a heads-up, the nutritional info is an estimate, okay? Things like the exact brand of chocolate chips or how much sweetener you use can change things up a bit! But generally, these Chocolate “Bat” Banana Muffins (Whole Wheat Option) pack about 180-220 calories per muffin. They’ve got a decent amount of fiber from the whole wheat and zucchini, plus some healthy fats and protein. For more on healthy eating, check out these healthy tips!
Chocolate “Bat” Banana Muffins (Whole Wheat Option)
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the inside of the liners with nonstick cooking spray.
- Squeeze the shredded zucchini to remove excess water using a paper towel. This is important.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, combine the coconut oil, honey or maple syrup, vanilla extract, and egg. Mix on medium-low speed until smooth and well combined. Add the zucchini, banana or applesauce, and almond milk. Mix again. Slowly add the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Evenly divide the batter into the prepared liners. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. After 5 minutes, remove the muffins from the tin and transfer them to a wire rack to finish cooling. Enjoy!
Notes
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Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.