When you’ve got overripe bananas, muffins are always the answer. Add a bit of cocoa and chocolate chips, and you’ve got something extra special. These Chocolate Banana Muffins are ready in no time!
Double chocolate banana muffins
If you're anything like me, you always seem to have a few overripe bananas sitting on the counter. Instead of tossing them, I love turning them into something delicious. These Chocolate Banana Muffins are one of my favorite ways to use up those bananas.
They’re rich and chocolatey, perfectly moist from the bananas, and just the right amount of sweet. Whether you're baking up a quick breakfast treat or a snack to tuck into lunchboxes, these muffins are always a hit.
These muffins have two kinds of chocolate: cocoa powder and mini chocolate chips! You know it's going to be good when you have double the chocolate!
Key ingredients
Most of these ingredients are pantry staples, which means you can whip up a batch whenever the mood strikes.
- Ripe bananas – The riper, the better. Brown spots mean natural sweetness!
- Sugar – Granulated sugar works best.
- Oil – Use a light-flavored oil, like vegetable, canola, or your favorite oil.
- Egg – Helps bind everything together.
- Milk - I use whole or 2% milk. You can use any milk you have on hand, including unflavored oat or almond milk.
- Vanilla extract – Adds a warm, cozy flavor.
- All-purpose flour - You can also use a 1:1 gluten-free baking flour.
- Cocoa powder – Use unsweetened cocoa powder for a deep chocolate taste.
- Baking soda & baking powder – For rise.
- Cinnamon - Adds just the right balance of flavor.
- Salt – Just a pinch to balance the sweetness.
- Chocolate chips – Use mini or regular chocolate chips
Step-by-step directions for making banana chocolate muffins
- Combine dry ingredients.
- In a separate bowl, combine mashed bananas, sugar, egg, milk, oil, and vanilla.
- Add flour mixture to wet ingredients. Fold until combined.
- Fold in chocolate chips.
- Scoop batter into muffin tins.
- Top with chocolate chips.
- Bake for 5 minutes in a preheated 425°F oven. Reduce heat to 350°F (don't open oven) for an additional 10-12 minutes until the muffins are cooked.
Recipe tips
- Use ripe bananas with many brown spots.
- Don’t overmix the batter – Mix just until everything is combined to keep your muffins soft and tender.
- Use paper liners or spray your muffin tin with nonstick spray.
- Make a double batch and freeze some for later. They thaw beautifully and make a great grab-and-go snack.
Frequently asked questions
Test a muffin by inserting a toothpick into the center of the muffin. If the toothpick should have a few moist crumbs, the muffins are done.
These muffins will keep in an airtight container at room temperature for 3-4 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. Just pop one in the microwave for a quick treat!
More delicious banana muffins
If you love banana muffins, you'll also want to try these delicious options:
- Oatmeal Banana Muffins
- Blueberry Banana Muffins
- Apple Banana Muffins
- Banana Nutella Muffins
- Banana Cinnamon Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes!
Chocolate Banana Muffins Recipe
Equipment
- Cookie Scoop (#16)
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup mashed bananas (2-3 ripe bananas)
- ½ cup sugar
- ½ cup oil (vegetable, canola, or your favorite oil)
- ¼ cup milk
- 1 egg
- 1 teaspoon vanilla
- ¾ cup mini chocolate chips (or regular chocolate chips)
Instructions
- Preheat oven to 425°F
- Combine dry ingredients together in a bowl.1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a separate bowl, combine mashed bananas, sugar, oil, milk, egg, and vanilla.1 cup mashed bananas, ½ cup sugar, ½ cup oil, ¼ cup milk, 1 egg, 1 teaspoon vanilla
- Add flour mixture to the other ingredients and stir together.
- Stir in chocolate chips.¾ cup mini chocolate chips
- Scoop batter into lightly greased or paper-lined muffin tins.
- Bake for 5 minutes in preheated 425°F oven. Reduce heat to 350°F (don't open oven) for an additional 10-12 minutes until the muffins are cooked. Test a muffin by inserting a toothpick into the center of the muffin. If the toothpick should have a few moist crumbs, the muffins are done.
- Remove from oven and place muffin tin on a baking rack to cool. Remove from muffin tin after 2-3 minutes and continue cooling muffins on baking rack.
Notes
-
- Use ripe bananas with many brown spots.
- Use the "fluff and scoop" method when measuring your flour to avoid over-compacting the flour.
-
- Don’t overmix the batter – Mix just until everything is combined to keep your muffins soft and tender.
-
- Use paper liners or spray your muffin tin with nonstick spray.
-
- Make a double batch and freeze some for later. They thaw beautifully and make a great grab-and-go snack.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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