Chocolate Banana Muffins

Chocolate Banana Muffins are rich, moist, and loaded with deep cocoa flavor and the natural sweetness of ripe bananas. These bakery-style muffins come together quickly and make the perfect snack, breakfast, or anytime treat. I love how they satisfy my chocolate cravings while still using everyday ingredients from my kitchen.

Why You’ll Love This Recipe

I love these muffins because they’re soft, chocolatey, and not overly sweet. The mashed bananas keep them super moist without needing tons of oil or butter, and the cocoa powder gives them that deep, rich flavor. They’re easy to mix in one bowl, freezer-friendly, and perfect for using up overripe bananas. Whether I make them for breakfast meal prep or to pack in lunchboxes, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar or coconut sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Milk (dairy or non-dairy)

• Optional: chocolate chips or chunks

• Optional: chopped nuts or a sprinkle of coarse sugar for topping

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, I mash the bananas with a fork until smooth.

3. I whisk in the eggs, sugar, oil, milk, and vanilla until fully combined.

4. In a separate bowl, I stir together the flour, cocoa powder, baking powder, baking soda, and salt.

5. I add the dry ingredients to the wet mixture and stir just until combined—being careful not to overmix.

6. I fold in the chocolate chips or nuts, if using.

7. I divide the batter evenly among the muffin cups, filling each about ¾ full.

8. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard muffins. It takes about 10 minutes to prep and 20 minutes to bake, so they’re ready in about 30 minutes.

Variations

• I use whole wheat flour or oat flour for a healthier twist.

• I add peanut butter or almond butter to the batter for a chocolate-banana-nut combo.

• I swirl in a bit of Nutella or cream cheese for an extra treat.

• I make mini muffins by baking in a mini muffin tin for 10–12 minutes.

• I top each muffin with banana slices or chocolate chunks before baking for a pretty finish.

Storage/reheating

I store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, I wrap them individually and store in a freezer-safe bag for up to 2 months. I reheat in the microwave for about 15–20 seconds or let them thaw at room temperature.

FAQs

Can I use frozen bananas?

Yes. I thaw them first and drain any excess liquid before mashing and using in the batter.

Can I make these muffins vegan?

Yes. I replace the eggs with flax eggs and use plant-based milk and oil. They turn out just as moist and tasty.

Are these muffins overly sweet?

No. The bananas and a moderate amount of sugar keep them balanced. I sometimes reduce the sugar slightly if my bananas are very ripe.

Can I double the recipe?

Absolutely. I double everything and freeze half the batch for later. They hold up really well.

What’s the best way to make them extra chocolatey?

I stir in a generous handful of chocolate chips or chunks and dust the tops with cocoa powder before baking.

Conclusion

Chocolate Banana Muffins are one of those recipes I turn to again and again—they’re quick, delicious, and loved by everyone. Whether I make them for a weekend breakfast, snack on the go, or a sweet treat after school, they’re always a hit. With their soft texture, rich chocolate flavor, and natural sweetness, they’re a muffin I never get tired of baking.

Print