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Chocolate Banana Muffins are soft, moist muffins made with ripe bananas and rich chocolate. An easy, flavorful recipe perfect for breakfast, snacks, or dessert.
Chocolate Banana Muffins are the perfect way to use up ripe bananas while turning them into something extra special. Soft, moist, and filled with chocolate, these muffins sweetened with honey for the perfect balance between sweet banana goodness in every bite.
These muffins come together quickly with simple ingredients, making them perfect for breakfast, snacks, or even dessert. Whether you enjoy them warm with melty chocolate chips or grab one on the go, these muffins are an easy treat you’ll want to make again and again.
Ingredients You’ll Need
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- Bananas
- Mini chocolate chips
- Flour – you can use all purpose flour or white whole wheat flour works great as well.
- Cocoa powder
- Honey – Agave or maple syrup works great as well.
- Vanilla
- Egg
- Canola oil – Any neutral flavored oil works
- Baking powder
- Baking soda
- Salt
Chocolate Banana Muffins
Ingredients
- 1 1/4 cup mashed banana, about 3 bananas
- 1/3 cup honey
- 1/4 cup canola oil, or avocado oil
- 1 whole large egg
- 1 teaspoon vanilla
- 1 cup all purpose, or white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips, plus more for topping
Instructions
- Preheat oven to 350º F.
- Spray a 12 cup muffin tin or line with paper liners.
- In a large bowl mix together banana, honey, egg, oil and vanilla until smooth.1 1/4 cup mashed banana, 1/3 cup honey, 1/4 cup canola oil, 1 whole large egg, 1 teaspoon vanilla
- Mix in flour, cocoa powder, baking soda, baking powder and salt until just combined.1 cup all purpose, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Fold in chocolate chips.1 cup mini chocolate chips
- Divide the batter evenly into prepared muffins tins. Top each muffin with additional chocolate chip if desired.
- Bake for 15-18 minutes until a tester comes out clean.
- Remove from oven and let cook for 5 minutes before removing from wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Banana Chocolate Chip muffins
- Prepare your pan – Line a 12-cup muffin tin with paper liners or spray each cup well. I have this Wilton Muffin Pan that I really like and the non-stick coating is very durable.
- Mix the wet ingredients – In a large bowl, mix together the banana, honey, egg, oil, and vanilla until smooth.
- Mix in the dry ingredients – Mix in the flour, cocoa powder, baking soda, baking powder, and salt until just combined.
- Add the chocolate – Fold in the chocolate chips until evenly distributed.
- Scoop – Divide the batter evenly between the 12 muffin cups. Top each muffin with extra chocolate chips if desired.
- Bake – 15-18 minutes in a 350°F oven until a toothpick comes out clean.
- Cool – Remove from the oven and let muffins cool for 5 minutes in the pan. Then remove them to a wire rack to cool completely.
Recipe Tips
- Bananas. For the best flavor, use ripe bananas that have some brown speckles on them. The darker they are, the sweeter they’ll taste.
- Gluten Free. To make these gluten-free, substitute the flour with a gluten-free 1:1 baking blend. Be sure to mix the batter very well to fully hydrate the flours.
- Egg Free. To make this recipe egg-free, omit the egg. Replace it with 1 Tbsp. ground flaxseed mixed with 3 Tbsp. of water. Whisk together and let the mixture sit for 5 minutes before using it in place of the egg in the recipe.
- Don’t Over Mix. The key to soft and tender muffins is to not over mix. As soon as the flour disappears you are done, you don’t want to continue mixing. So make sure to really beat in the egg and get the wet ingredients fully combined before adding the dry.
Store the finished muffins in an airtight container at room temperature. For the best results, wait until they’re completely cool to store. Avoid storing them in the refrigerator, as it will dry them out.
To freeze, place cooled muffins on a baking sheet in the freezer for 30 minutes to an hour. Next, transfer them to a freezer-safe zip bag. Do your best to remove extra air to prevent freezer burn.
More Tasty Breakfast Recipes
Looking for more stellar muffin recipes? Check out my 50 Muffin Recipes all in one place.
We are on the same wavelength, I posted chocolate muffins today too! Mine are decidedly unhealthy though 🙂 Love these, I can’t seem to use brown bananas fast enough around here.
What a gorgeous muffin!
Bananas + chocolate = a fabulous duo. LOVE the two together Erin! Especially for breakfast. 🙂
Can’t go wrong with these little breakfast gems. Just wish I had one right now.
Chocolate for breakfast? Sign me up! What a great idea to add the whole wheat flour
Oooh! Whole wheat + honey + oil. I like what’s going on there! And I see that they’re the ones from Tutti Dolci. I’ve been wanting to make those too! Happy they came out so well. 🙂