Go Back
–+ servings
Close-up of a Chocolate “Bat” Banana Muffin with chocolate chips on a wooden board.

Chocolate “Bat” Banana Muffins (Whole Wheat Option)

These chocolate banana muffins are a fun and healthier treat, perfect for Halloween or any time. They offer a whole wheat option and can be made dairy-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert, Snacks
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 1/4 cup Whole wheat pastry flour or white whole wheat flour (141g)
  • 1/3 cup Unsweetened cocoa powder (27g)
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 2 tablespoons Coconut oil melted and cooled (or sub olive oil)
  • 1/3 cup Honey, agave nectar or pure maple syrup (111g)
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 1 cup Shredded zucchini (from about 1 medium zucchini)
  • 1 Ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
  • 1/2 cup Unsweetened vanilla almond milk (120g)
  • 1/2 cup Regular or mini chocolate chips dairy free if desired

Equipment

  • Muffin tin
  • Cupcake liners
  • Paper towel
  • Medium bowl
  • Electric mixer
  • Wire rack

Method
 

  1. 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.
  2. Squeeze the shredded zucchini to remove excess water using a paper towel. This is important.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. 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.
  5. 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

These muffins are freezer-friendly and can be baked ahead for easy snacks.

Tried this recipe?

Let us know how it was!