Published: Author: Sabine / This post may contain affiliate links
Jump to Recipe
These Chocolate Banana Muffins are moist, soft, and so easy to make! You need only 10 ingredients and little hands-on preparation time. They are perfect for breakfast and dessert. By the way, have you tried my air fryer muffins yet?
Jump to:
- Photo instructions
- Expert tips for success
- FAQs
- Storage
- Freezing
- More breakfast recipes to try
- Recipe
Photo instructions
Combine flour, baking powder, cocoa, and salt.
In a large mixing bowl, whisk mashed bananas and sugar to combine.
Slowly mix in oil and stir to combine.
Add theeggs and vanilla and whisk to combine.
Then stir in the dry ingredients just until combined.
Then fold in banana chunks and chocolate chips.
Spoon the batter into 19-20 muffin liners and fill the liners between ¾ to almost full, as shown in the picture below, and bake.
Expert tips for success
- Use a whisk rather than an electric mixer and stir at every step just until the ingredients are combined. Muffins tend to dry out, sink, or spill over if you overmix them. With mixing as little as possible, you make sure that they are super soft, moist, and beautifully risen.
- Measure the weight/volume of the mashed bananas rather than sticking to a specific number of bananas for consistent results every time.
- The secret of well-risen muffin tops is the high baking temperature at the beginning. So please make sure your oven is hot and preheated when you pop in the muffins. Here's what they look like after the first 5 minutes of baking (sorry for the poor quality but I haven't figured out how to get a nice photo through the oven door):
FAQs
Can you use brown bananas for muffins?
Yes, absolutely. Overripe, fermented black bananas work best in muffins because they add a strong, sweet banana flavor to the muffins. Black bananas may not be pleasant to eat because of the strong smell of alcohol and fermented taste, but they are great for this recipe.
How to quickly ripen bananas
If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using them in this recipe.
Storage
You can store them in an airtight container at room temperature up to 3 days. If stored in the fridge, they stay fresh up to 1 week.
Freezing
Wrap each muffin tightly in plastic wrap, one by one, place in freezer bags and freeze for up to 3 months. To thaw, unwrap, and place them on the kitchen counter for about 1 hour.
More breakfast recipes to try
You're still searching for breakfast ideas? In this case, you will also like banana walnut muffins, white chocolate muffins,chocolate muffins,blueberry muffins, blueberry pancakes, bacon pancakes, or baked cake donuts.
Recipe
Soft and Moist Chocolate Banana Muffins Recipe
5 from 65 votes
Author Sabine
Calories: 185kcal
Servings: 18 muffins
Prep 15 minutes minutes
Cook 16 minutes minutes
Total 31 minutes minutes
Print Pin Rate
These are the moistest, softest, and easiest muffins ever. You just need 10 ingredients and little prep time. They are loaded with chocolate chips and fresh banana chunks. Perfect for breakfast and dessert.
Ingredients
- 1 ¾ cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder, spooned and leveled
- ½ teaspoon salt
- 1 ⅓ cup ripe bananas, mashed
- ¾ cup granulated white sugar
- ½ cup oil
- 2 large eggs
- 2 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- 1 large ripe banana, cut into small chunks
Instructions
Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 18-20 muffin liners. Set aside.
Combine flour, baking powder, cocoa, and salt in a small bowl. Set aside.
In a large mixing bowl stir mashed bananas and sugar just until combined. Slowly mix in vegetable oil just until combined. Add eggs and vanilla and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step.
Fold in chocolate chips and banana chunks just until combined. Divide the batter into muffin liners and sprinkle a few additional chocolate chips on top (if desired). Fill liners ¾ to almost full.
Bake for 5 minutes at 425°F (220°C) then lower the temperature to 350°F (175°C) and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Don't overbake otherwise, they will end up dry. Remove from the oven and let cool for about 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature up to 3 days or freeze for up to 3 months.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Nutrition
Calories: 185kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 22mgSodium: 72mgPotassium: 189mgFiber: 1gSugar: 14gVitamin A: 60IUVitamin C: 1.8mgCalcium: 43mgIron: 1.1mg
Course Breakfast, Dessert
Cuisine American
Did you make this recipe?Leave a feedback and rate this recipe!
« Lemon Meringue Tart
The Ultimate Peanut Butter Chocolate Cake »
About Sabine
Sabine is a professional baker, cookbook author, and award-winning food photographer.
Reader Interactions
Comments
iVann
See AlsoChocolate Banana Bread RecipeI halved the recipe and made 26 teeny weeny muffins. I also reduced the sugar to 50g, put only 1/2 tsp vanilla extract, skipped the banana chunks and added 2 TBSPs of milk because the batter turned out a little thick. I put two #100 (ice cream) scoop of batter into each .75oz liners and baked at 200°C for 4 mins. and another 4 mins. at 160°C. They turned out soft and yummy.
Reply
Joe
Absolutely delicious!Reply
Cookie_monster
I made these a few days ago and am absolutely obsessed with them!! They turned out amazingly, definitely the best results I've had from a muffin recipe! They were so chocolatey and light, even after being in the tin for a few days. Thanks for a great recipe, will 10% be making them again very soon!Reply
Pam
My son has been asking for chocolate cake (for his birthday) and this recipe was perfect to practice with. My son has several food allergies so I substituted a few ingredients, but these came out great! I made mini muffins, yum!Reply
Juliette
I just made these muffins and they are delicious! Thank you for sharing.Will be making it again .Reply
Deborah
These muffins are delicious and definitely repeatable. I halved the recipe and ended up with six reasonably big muffins.Reply
Alba Martinez
My muffins sale at home were a complete and absolute success thanks to your recipe . I wish I could send you a picture of how they came up . I posted it on Instagram and on Facebook .
Thank you they are truly amazing and moist!Reply
Sabine
Thank you so much for your nice feedback! I'm happy that the sale was a great success. Have a wonderful weekend.
Reply
Kristina
The muffins turned out moist and airy. Definitely saving this recipe. Delicious!
I didn't have canola oil at home, used rice oil instead 1:1.
Thank you for sharing this recipe.Reply
Anna
Easy and delicious recipe. I made my gluten free using GF flour and they were perfect! Thx ❤️Reply
mel
does the original recipe use proper muffin liners (so 20 larger muffins) or is the recipe for 20 cupcake-sized 'mini' muffins? as in the video they look smaller than your average muffins 🙂
Reply
Sabine
I used cupcake-sized liners. So, they are as big as doomed cupcakes rather than jumbo muffins. Hope that helps!
Reply
mel
ahhh okay and that gave you 20 in total right?
Sabine
Yes, correct.
« Older Comments
