These Chocolate Banana Muffins are a perfect blend of moist banana and rich chocolate flavors. The texture is soft with a nice crumb, and the added chocolate chunks give it an extra pop of chocolatey goodness. Best of all, this recipe is super easy to make and is always a hit with both kids and adults.
When it comes to snacks, we all want something that’s quick to make, easy to eat, and of course, delicious. These Chocolate Banana Muffins check all those boxes. Whether you’re looking for a quick breakfast option, an after-school snack for the kids, or even a late-night treat, these muffins are a go-to choice.
And if you’re in the mood for another fruity muffin treat, don’t miss out on our Apple Muffins! They’re so good!
Why This Recipe is a Must-Try
- Quick and Easy: With a prep time of just 15 minutes and a cook time of 22 minutes, you can have these muffins ready in under 40 minutes.
- Versatile: These muffins are not just for breakfast; they can be enjoyed at any time of the day and for any occasion.
- Healthy Twist: Made with ripe bananas, these muffins are a slightly healthier option compared to other chocolate-based snacks.
Key Ingredients
- All-Purpose Flour: The backbone of the muffins. You can also use 50% whole-wheat flour for a healthier option, but the texture will be a little bit denser.
- Unsweetened Cocoa Powder: This gives the muffins their rich chocolate flavor. For a darker chocolate taste, you can use dark cocoa powder.
- Ripe Bananas: The riper the bananas, the better. They provide natural sweetness and moisture.
- Chocolate Chunks: These add a burst of chocolate in every bite. If you don’t have chocolate chunks, chocolate chips work too.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Chocolate Banana Muffins
- Preheat your oven to 375°F/190°C. Line a muffin tin with paper liners or lightly grease it. This recipe will yield around 12 standard-size muffins.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, mix together the melted butter, mashed bananas, and egg until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the tops of the muffins with the chocolate chunks.
- Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Use a rubber spatula to fold the wet and dry ingredients together to avoid overmixing.
- For well-shaped muffins, fill each muffin cup about 2/3 full.
- Keep an eye on the muffins during the last few minutes of baking to make sure they don’t overcook.
- Store the muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, you can freeze them in a zip-top bag for up to a month.
Frequently Asked Questions
You can substitute the butter with coconut oil and use dairy-free chocolate chunks.
Absolutely, walnuts or pecans would be a great addition. Toasted nuts always taste better in baked goods compared to untoasted.
A toothpick inserted into the center should come out clean or with a few crumbs.
So there you have it! These Chocolate Banana Muffins are quick, easy, and perfect for any occasion. If you try this recipe, we’d love to hear what you think. Don’t forget to rate and review it, and if you find it as amazing as we do, make sure to pin it for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Banana Muffins
Equipment
- Muffin pan
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- 2 medium ripe bananas mashed
- 1 large egg
- 1 cup chocolate chunks
Instructions
- Preheat your oven to 375°F/190°C. Line a muffin tin with paper liners or lightly grease it. This recipe will yield around 12 standard-size muffins.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, mix together the melted butter, mashed bananas, and egg until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the tops of the muffins with the chocolate chunks.
- Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid Overmixing: When combining wet and dry ingredients, mix just until they’re combined. Overmixing can lead to dense muffins.
- Filling Muffin Cups: An ice cream scoop can be a handy tool to fill muffin cups evenly and cleanly.
- Checking Doneness: Apart from the toothpick test, the muffins should spring back slightly when their tops are gently pressed.
- Cooling: Before storing, ensure the muffins are completely cooled to prevent them from becoming soggy.
- Airtight Containers: Store the muffins in an airtight container to maintain freshness. If stacking them, place a sheet of parchment paper in between layers to prevent sticking.
- Freezing: For longer storage, individually wrap muffins in plastic wrap and place them in a zip-top bag. Label the bag with the date and type of muffin. They can be frozen for up to 3 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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