Chocolate Banana Muffins

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These Chocolate Banana Muffins are the delightful answer for breakfast, brunches, snacks, school lunch boxes, and me-time moments. An easy muffin recipe that you can make ahead and freeze until needed.

Suitable for a vegetarian diet. Post includes Weight Watchers points.

3 easy chocolate banana muffins on a table

I had a whole bunch of my Sierra Leonean friends over for a food-filled weekend to say goodbye to one of my best friends B, who is back in Sierra Leone now.

She loves chocolate and she loves banana, so I combined the two into these Banana Chocolate Muffins.

She thought that these super moist Chocolate Chip Banana Muffins were like chocolate cake and banana bread all wrapped up in one perfect breakfast bite. And they were still deliciously chocolaty and moist a few days later thanks to the banana. 

For more tasty muffin recipes, check out Chocolate Orange Muffins and these delicious Vegan Blueberry Muffins.

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a container full of chocolate chip banana muffins

Why Make This Recipe

  • Perfect Breakfast and Snack: These are a delightful choice for breakfast, brunch, and snacks, making them a versatile treat for any time of day.
  • Moist and Flavorful: These muffins are super moist, thanks to the mashed banana, and offer a delicious combination of chocolate and banana flavors. These double chocolate banana muffins taste amazing!
  • Easy to Make: This delicious recipe is simple and straightforward just like my Easy Crockpot Breakfast Casserole
  • Freezer-Friendly: You can make these muffins in advance and freeze them for later, ensuring you always have a tasty treat on hand.
  • Kid-Friendly: Kids will love the combination of chocolate and bananas in muffin form, making them a great addition to school lunch boxes.

Ingredient Notes

  • Ripe Bananas: Ripe bananas provide natural sweetness and moisture to the muffins, giving them their banana flavor and helping maintain their moist texture.
  • Lemon Juice: Lemon juice is used to enhance the flavor of the bananas and prevent them from browning.
  • Vegetable Oil: Vegetable oil adds moisture to the muffins, contributing to their soft crumb.
  • Eggs: Eggs act as a binding agent and provide structure to the muffins while also adding richness.
  • Soft Brown Sugar: Brown sugar sweetens the muffins and adds a caramel-like flavor.
  • Plain Flour: This is the base ingredient that gives structure and body to the muffins.
  • Dark Unsweetened Cocoa Powder: Cocoa powder is responsible for the rich chocolate flavor in the muffins. This combined with the chocolate chips makes these into Double Chocolate Muffins!
  • Semi-Sweet Chocolate Chips: These will add an extra boost of chocolatey goodness to the muffins. You can also use dark chocolate chips or milk chocolate chips if you prefer.
  • Ground Cinnamon: Cinnamon adds a warm and aromatic spice that complements the chocolate and banana flavors.
  • Nutmeg: Nutmeg contributes a subtle, earthy flavor to the muffins.
  • Baking Soda: This acts as a leavening agent, helping the muffins rise and become light and fluffy.

Ready to learn how to make Chocolate Banana Muffins? Then gather up your ingredients, and I will show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How to Make Banana Chocolate Chip Muffins

Get the complete ingredients list and instructions from the recipe card below.

  1. Preheat oven to 400 degrees F / 204 degrees C. Mash the banana together with the lemon juice.
  2. Mix in the oil into the mashed bananas, followed by the eggs and sugar.
  3. Mix the rest of the dried ingredients together in another bowl.
  4. Add the dry ingredients to the liquid mixture and mix until just combined. Divide the muffin batter into the muffin cases and bake in the hot oven for 15-20 minutes, or until cooked through.
3 chocolate banana muffins on a white plate

Recipe Tips

  • These are great for using leftover overripe bananas. In fact why not buy extra bananas and leave them to ripen so you have an excuse for making these.
  • Ground cardamom works well instead of cinnamon in this recipe.
  • Use a good quality cocoa powder and chocolate chips for the best chocolate banana muffins.
  • Chopped nuts like walnuts or almond flakes make a great addition to these muffins.
  • Store muffins at room temperature in an airtight container for up to 4 days.
  • Adding some kitchen paper towels to the stored muffins will help absorb the moisture from the muffins so your muffins stay as fresh as possible.
  • Here are some of my favorite tools to make this recipe. Do you have any of these already?

Delicious Variations

  • Triple Chocolate Banana Muffins: Follow the original recipe but add white chocolate chips in addition to the dark chocolate cocoa powder and chocolate chips. This will create a triple chocolate delight with a mix of white, milk, and dark chocolate flavors.
  • Make a Strawberry Banana version: Mix in diced fresh strawberries to the batter for a fruity twist. The combination of strawberries and bananas adds a natural sweetness and a burst of color.
  • Make a Peanut Butter Chocolate version: Swirl in a spoonful of creamy peanut butter into the muffin batter or switch out the chocolate chips for peanut butter chips for a delightful peanut butter and chocolate fusion. This combination is a favorite for those who love the classic flavor pairing of peanut butter and chocolate.
  • Healthy Chocolate Banana Muffins: Things you would consider are changing the oil for some yogurt or coconut oil, swapping out the sugar for honey, or reducing the sugar a bit, and swapping in some whole wheat flour for the regular flour. You will need to do some recipe research as these may not be a straightforward swap.
a banana chocolate chip muffin cut in half

Prep and Storage

  • Prep Ahead – You can prepare the muffin batter in advance and store it in the refrigerator for up to 24 hours before baking. This allows for quick and fresh muffins when needed.
  • Store – Store the baked Chocolate Banana Muffins at room temperature in an airtight container for up to 4 days.
  • Freeze – Let the muffins cool completely before placing them in an airtight freezer bag and storing them in the freezer for up to 3 months. To enjoy, thaw the muffins at room temperature or in the microwave.

FAQs

Can I use other types of flour?

While the recipe calls for plain flour, you can experiment with alternatives like whole wheat flour or gluten-free flour if you have dietary preferences or restrictions. Keep in mind that the texture and flavor may vary.

Can I reduce the sugar for a healthier option?

Yes, you can reduce the sugar in the recipe or substitute it with alternatives like honey or maple syrup for a lower-sugar version.

Adjust to your taste, but note that it may affect the muffins’ texture and sweetness.

How do I prevent the muffins from sticking to the paper liners?

To prevent sticking, you can lightly grease the paper liners with cooking spray or a small amount of vegetable oil. This will help the muffins release more easily.

More Breakfast Recipes You May Like

For more morning eats, why not try some of these below?

Serving Suggestions

easy chocolate banana muffins in a container

Weight Watchers Points

There are 9 Blue Plan Smartpoints in one serving of this.

More Muffins Recipes

Be sure to try some of my other delicious muffin recipes!

Thank you for reading my Chocolate Banana Muffins Recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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5 from 2 votes

Chocolate Banana Muffins

Chocolate Banana Muffins that are like chocolate cake and banana bread all wrapped up into one delicious breakfast treat.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Western
Diet: Vegetarian
Servings: 12
Calories: 231kcal
Author: Bintu Hardy

Ingredients

  • 3 very ripe bananas
  • 2 teaspoons lemon juice
  • ½ cup (125 ml) vegetable oil
  • 2 large eggs
  • ½ cup (100g) soft brown sugar
  • 1 ½ cups (225g) plain flour
  • 4 tablespoons dark unsweetened cocoa powder sifted
  • 1 ½ cups semi-sweet chocolate chips
  • 1 teaspoon ground cinnamon or more to taste
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda

Instructions

  • Preheat the oven to 400 degrees F / fan-assisted 180 degrees C / 204 degrees C / Gas 6.
  • Mash the banana together with the lemon juice.
  • Add the oil to the banana and when combined, mix in the eggs and sugar.
  • In another bowl, mix together the flour, cocoa powder, cinnamon, nutmeg, and baking soda.
  • Add the dry ingredients to the wet and mix until just combined. It is okay to have a lumpy batter.
  • Divide the batter into the muffin tray, and bake for 15- 20 minutes, or until the muffins are nicely dark and risen.
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Notes

Adapted From Nigella Lawson.
  • Perfect for overripe bananas or buy extra to let them ripen for baking.
  • Substitute ground cardamom for cinnamon if you’d like.
  • Opt for high-quality cocoa powder and chocolate chips.
  • Enhance with chopped nuts like walnuts or almond flakes.
  • Storage – keep muffins in an airtight container at room temperature for up to 4 days.
  • Add kitchen paper towels to absorb moisture and keep muffins fresh.
  • There are 9 Blue Plan SmartPoints in one serving.

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 174mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 2.9mg | Calcium: 20mg | Iron: 1.4mg

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