Whole Wheat Chocolate Banana Muffins

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whole wheat chocolate banana waffles

Lately, my kitchen has been quite the science lab.

Kombucha fermenting.

Vanilla beans infusing.

Flours soaking.

Beans and wheat soaking and sprouting.

It’s a busy, exciting lab of nourishment.

Bananas are a staple in this lab I call “my kitchen”. In fact, our family buys around 12 lbs or more every couple weeks. We go through phases of eating a ton of bananas (enough to put monkeys to shame) to barely touching them.

Last weekend the unused, aging bananas took over. Without a clue as to how I was going to use pounds of bananas in new creative ways, I went to bed. The thought of bananas was far too overwhelming.

Eight in the morning came quickly and so did an intense chocolate craving. Along with energetic children tugging at my tired arms, wake up.

I am one who believes in listening to her body’s needs. Chocolate is completely a need. I decided chocolate and my overripe bananas were the perfect creative combo. Happy mom. Happy children.



The result of those bananas and an early morning chocolate craving produced a perfectly moist, perfectly delicious muffin. One that is made from sprouted whole wheat, natural sweetener, and just the right amount of pure cocoa goodness. Perfect for the early morning hustle and bustle, a relaxing (childless) weekend cup of coffee, or a late night chocolate craving.


whole wheat chocolate banana waffles
5 from 1 vote

Whole Wheat Chocolate Banana Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Calories 4640 kcal



  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. 

  3. In a medium-size bowl, combine the milk, sour cream, melted butter, eggs, honey, vanilla extract, and mashed bananas. Whisk together.
  4. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  5. Turn on your mixer (or mix by hand), until all the ingredients are combined. Scraping the sides of the bowl as needed.
  6. Fold in the chocolate chips.
  7. Fill muffin tins with the batter and bake 25-30 minutes.

Recipe Notes

This recipe originally called for soaking the flour. I've since updated the instructions to skip this step, since I no longer soak our grains. 


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  • I’ve noticed that you use a different kind of muffin tin liners. What are they called and where can I find them? Thanks. I love your blog 🙂

  • I have these baking in the oven right now. Can’t wait to taste them! But I noticed the recipe in your real food challenge ebook doesn’t list the amount of honey needed. I had to search for the recipe on your site to get it. Thx for all you do!!

    • Hey Katherine, Thank you so much for letting me know! I’ll make sure this is fixed ASAP! That’s so weird that it’s missing. I’m so glad you found the recipe on the blog.

  • I really enjoyed these! I was concerned about the muffins tasting bitter because of the cocoa powder and the small amount of honey, but they tasted really nice. Ripe bananas are key. I also liked that it made such a big batch so I can freeze some for a later day.

  • when printing out your food challenge this recipe is included but doesn’t have honey in the ingredients- I only realized after my muffins were baking. Just a heads up so no one else muffins end bad.

  • I’m confused. The time it says to make these is over 2 days and you mention soaking in the comments but the recipe doesn’t say anything about that.

    • Hey Joani, Thank you for catching this! I apologize for the confusion. We just switched over to a new recipe plug-in and this is a recipe that originally called for soaking the flour and was then converted to a non-soaked recipe. Did you want to make soaked muffins (it’s a form of improving digestion), or just standard muffins. If you’re going for just standard muffins, then just proceed like a normal muffin recipe.

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