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Home » Breakfast » Muffins and Pastries » Chocolate Banana Muffins

Chocolate Banana Muffins

6 Comments By Jesseca on December 11, 2022

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Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

These Double Chocolate Banana Muffins are every chocolate lovers dream! A one bowl recipe that is insanely easy to make and full of bold banana chocolate flavor. Make-ahead, freezer friendly, and a family favorite! You cannot go wrong with this easy muffin recipe.

Looking for other ways to use overripe bananas? Be sure to try my Banana Bread Granola, No-Churn Banana Pudding Ice Cream, and Classic Banana Bread. ALL family and fan favorites!

This post was originally published October 8, 2014. It has since been updated to include fresh photos and helpful tips.

single chocolate muffin with banana slices on the side sitting on a wooden cutting board

RECIPE FEATURES

  • One-Bowl Recipe: No mixer required and minimal cleanup!
  • Double Chocolate Flavor: Not only are these insanely moist and delicious, but they are loaded with chocolate to ensure you satisfy your sweet craving!
  • Freezer Friendly: You can freeze these muffins for up to 3 months.

Cake for breakfast? Yes, please! These muffins are SO. DANG. GOOD. and essentially cake (minus the frosting) thanks to the sweet banana flavor and sprinkled chocolate chips.

The perfect way to use up overripe bananas, and a muffin that is unbelievably tender and moist. Your house will smell incredible and you’ll be impressed how easy they are to whip up! Simple ingredients with muffins that are rich and delicious. Be sure to serve with a tall glass of milk!

cocoa powder and bananas on a wooden cutting board

BANANA MUFFIN INGREDIENTS

Want your muffins to be supremely moist and fudgy? Follow the list of fairly basic ingredients, including both cocoa powder and chocolate chips. The double dose of chocolate will have you licking off your fingers and savoring every bite!

  • Flour: I have only tested this recipe with all-purpose flour. However, I am sure you could substitute other varieties with a similar result.
  • Cocoa Powder: For a dark, more rich, muffin use Dutch processed cocoa. For a lighter chocolate flavor, that is equally delicious, stick with classic cocoa powder.
  • Baking Soda, Baking Powder, Salt: Always double check the date of your leavening agents (baking soda and baking powder). If they have been open for longer than 6 months it’s time to swap them for a fresh container.
  • Cinnamon: Optional, but a delicious flavor to combine with chocolate.
  • Sugar: Surprisingly, there isn’t too much sugar added into these muffins and they are still plenty sweet!
  • Oil: I’ve made these with vegetable, canola, avocado, and coconut oil with great success. You can also use applesauce for a healthier alternative.
  • Egg: 1 egg, to help build structure.
  • Bananas: 3 large overripe bananas. I like mine to be almost black, which makes them extra sweet.
  • Chocolate Chips: Semi sweet is our go-to for this recipe. You can use regular or mini chips.
chocolate muffin batter spooned into paper liners inside of a baking tray

BEST CHOCOLATE BANANA MUFFINS

  • PREP: Preheat the oven to 350 degrees. Line one muffin tin with paper liners or mist with baking spray. Measure all ingredients and set aside.
  • DRY INGREDIENTS: Whisk the flour, cocoa powder, baking soda, baking powder, salt, sugar, and cinnamon (if using) into a medium sized mixing bowl.
  • WET INGREDIENTS: In a large measuring cup, whisk the oil egg, bananas and vanilla until combined fully, about 30 seconds.
  • MIX: Using a spatula, fold and mix the wet ingredients into the dry ingredients until fully incorporated, about 1 minute. Add chocolate chips and stir to mix evenly throughout the batter.
  • SCOOP: Divide the batter throughout the 12 cupcake liners, filling roughly 3/4 full.
  • BAKE: Bake 18 to 20 minutes, or until a toothpick poked into the center of a muffin comes out clean.

HELPFUL TIPS

  • Muffin Tins: Ready for a game changing kitchen tool? I live for my muffin tins with lids (affiliate). It makes it super easy to store your muffins and not worry about something falling onto the pan.
  • Silicone Liners: Not a fan of paper liners. Opt for silicone cupcake liners (affiliate) instead of paper! Bonus? They are reusable so you can use them over and over.
  • Whisk: You can use a stand mixer for this recipe. However, it’s super easy just to mix by hand. I use my silicone whisk (affiliate), which makes it easy to scrape the sides of the bowl.
cupcake tin filled with chocolate muffins

HELPFUL MUFFIN RECIPE TIPS

Why do you use overripe bananas in muffins?

Using brown bananas in banana bread is key to a flavorful finish. The natural sweetness in the fruit is ideal for muffins and the browner they turn the more the starches are converting to sugar. Brown spots are GOOD. You also get a more rich and bold banana flavor.

How long do these homemade muffins last?

Most muffins made with fruit will last 3 to 4 days.

Can you freeze banana muffins?

Yes! Bake and cool the muffins completely. Transfer to freezer safe containers or zip top bags. Freeze for up to 6 months.
When ready to enjoy, let come to room temperature on the counter OR microwave for 30 seconds.

What is the best way to store muffins?

We find that these muffins stay fresh and moist when stored in an airtight container or ziptop bag.

chocolate muffin with a bite on a fork

MORE MUST-TRY MUFFIN RECIPES

  • Chocolate Chip Banana Muffins
  • Nutella Swirl Muffins
  • Pumpkin Muffin Recipe
  • Banana Crumb Muffins
  • Double Chocolate Muffins

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5 from 1 vote

Chocolate Banana Muffins

Created by: Jesseca

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
12 muffins
These Double Chocolate Banana Muffins are every chocolate lovers dream! A one bowl recipe that is insanely easy to make and full of bold banana chocolate flavor. Make-ahead, freezer friendly, and a family favorite! You cannot go wrong with this easy muffin recipe.
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Ingredients
 
 

  • 1-1/2 cups flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup oil
  • 1 egg
  • 3 medium ripe bananas smashed
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Line one muffin tin with paper liners or mist with non-stick baking spray. Set aside.
  • Combine the flour, cocoa powder, baking soda, baking powder, salt, cinnamon and sugar into a large mixing bowl. Whisk to combine.
  • In a large measuring cup, whisk together the oil, egg, bananas, and vanilla extract until fully combined.
  • Stir the wet ingredients into the dry using a rubber spatula until incorporated, about 30 seconds. Fold in the chocolate chips.
  • Divide the batter evenly between the 12 liners, filling 3/4 full.
  • Bake 20 minutes, or until a toothpick poked into the center of a muffin comes out clean.

Notes

Can you freeze banana muffins?
Yes! Bake and cool the muffins completely. Transfer to freezer safe containers or zip top bags. Freeze for up to 6 months.When ready to enjoy, let come to room temperature on the counter OR microwave for 30 seconds.

Nutrition

Serving: 1Servings | Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 16mg | Sodium: 211mg | Fiber: 2g | Sugar: 18g

Equipment

Silicone Spatulas
Brown Cupcake Liners
Cupcake Pan

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    Comments & Reviews

  1. Vanessa Barker says

    October 8, 2014

    I have a bunch of bananas sitting on the counter begging to be baked with. Can’t wait to try this. I think they’ll be perfect for Will’s after school snack.

    Reply
  2. [email protected] says

    October 8, 2014

    Mmmmm these pool delightful! I am going to try swapping out!

    Reply
  3. Lauren Allen says

    October 8, 2014

    I’m always looking for ways to use up old bananas! Thanks for the recipe!

    Reply
  4. Annette Belnap says

    October 8, 2014

    These look amazing, pinning for later!

    Reply
  5. Natalie @ TheCreativeMom says

    October 8, 2014

    You always have the yummiest recipes!!! Can’t wait to try this one!

    Reply
  6. Melanie says

    October 8, 2014

    I’ve swapped for a butter flavored olive oil before. It was great!

    Reply

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Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

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