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Chocolate Banana Muffin with chocolate chips on a white plate.
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5 from 1 vote

Chocolate Banana Muffins Recipe

These Chocolate Banana Muffins are full of rich chocolate flavor and natural sweetness from ripe bananas. A quick and easy homemade treat perfect for breakfast or snack time.
Course Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 263kcal
Author Kathy Berget

Equipment

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
US Customary - Metric

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.

Nutrition

Serving: 1muffin | Calories: 263kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 186mg | Fiber: 3g | Sugar: 18g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg