Chocolate Banana Muffins

Chocolate Banana Muffins combine two classic flavors in one easy recipe. Ripe bananas and cocoa come together to make a tasty treat. You can whip these up in about 30 minutes, making them great for breakfast or a quick snack.

This recipe makes 18 muffins, enough to share or save for later. You probably have most of the ingredients in your kitchen already, so these muffins are handy when you want something sweet with a chocolate kick.

If you love bananas recipes check out my Banana Bread Muffins, Blueberry Banana Bread and Nutella Banana Muffins.

I like to make these Chocolate Banana Muffins any time I have overripe bananas on the counter. It's a great way to use them up and get a tasty treat at the same time. The kitchen smells amazing while they're baking!

These muffins have become a weekend tradition in my home. I like to bake a batch on Saturday mornings. There's something comforting about starting the weekend with freshly baked muffins and the promise of a chocolatey breakfast.

For a simple snack, I enjoy them as they are. When I'm in the mood for extra indulgence, I'll sprinkle some large sugar crystals on top before baking for a nice crunch. Sometimes I mix in chocolate chips for an extra burst of chocolatey goodness.

This recipe is forgiving and fun to play with. I've tried adding peanut butter chips for a nutty twist, and walnuts work well too if you like some texture. Don't be afraid to try your own variations - that's part of the joy of baking!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Bananas - Use ripe or overripe bananas for the best flavor and natural sweetness. The spottier, the better.
• Eggs - These help bind the ingredients and add structure to the muffins.
• Milk - Any type of milk works, including plant-based alternatives if you prefer.
• Butter - Melted butter adds richness and flavor. You could use vegetable oil as a substitute if needed.
• Vanilla Extract - Enhances the overall flavor of the muffins.
• Flour - All-purpose flour works well in this recipe. For a lighter texture, you could use cake flour.
• Sugar - Granulated sugar sweetens the muffins and helps with browning.
• Cocoa Powder - Unsweetened cocoa powder gives the muffins their chocolate flavor. Dutch-processed cocoa will give you a deeper color and richer taste.
• Baking Powder and Baking Soda - These leavening agents help the muffins rise and become fluffy.
• Salt - Just a bit brings out all the flavors in the recipe.

How To Make Chocolate Banana Muffins

Start by preheating your oven to 425°F (220°C). While it's heating up, line a muffin tin with muffin liners. This recipe makes about 18 muffins, so you might need to bake in batches.

In a large mixing bowl, mash the ripe bananas until they're smooth. Add the eggs, milk, melted butter, and vanilla extract. Mix these ingredients together until they're well combined.

In a separate bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step helps distribute the dry ingredients evenly and prevents lumps in your batter.

Now, slowly add the dry ingredients to the banana mixture. Mix until just combined. Be careful not to overmix - a few small lumps are fine.

If you're adding any optional mix-ins like chocolate chips, peanut butter chips, or walnuts, gently fold them in now.

Fill each muffin liner about 3/4 full with batter. If you like, sprinkle some large sugar crystals on top for a bit of crunch.

Bake the muffins at 425°F for 6 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for about 9 more minutes. The initial high temperature helps create a nice dome on your muffins.

To check if they're done, insert a knife into the center of a muffin. If it comes out clean, your muffins are ready. If not, give them a couple more minutes.

Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Variations

• Add chocolate chips. Mix 1/2 cup of chocolate chips into the batter for extra chocolatey muffins.
• Give them a crunch. Fold in 1/2 cup of chopped walnuts or pecans for added crunch and flavor.
• Create a peanut butter swirl. Before baking, swirl 1 tablespoon of warmed peanut butter into each muffin.

Make-Ahead, Storing and Freezing

Make Ahead: These Chocolate Banana Muffins are perfect for meal prep. You can bake them a day or two in advance. Once they're completely cool, store them in an airtight container. If you're adding the sugar crystal topping, it's best to do so just before baking.

Store: Keep your chocolate muffins with banana at room temperature in an airtight container for up to 2 days. For longer storage, place them in the refrigerator, where they'll stay fresh for up to 3 days.

Freeze: These chocolate banana bread muffins freeze well. Once completely cooled, place them in a freezer-safe container or Ziplock bag. You can freeze them for up to 3 months. To thaw, simply take out as many as you need and let them sit at room temperature for about an hour. For a quick warm-up, microwave a muffin for 20-30 seconds.

Recipe Tips

• Use very ripe bananas for the best flavor. The riper they are, the sweeter and more flavorful your muffins will be.
• Don't overmix the batter. Mix just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
• Fill the muffin cups about 3/4 full. This gives the muffins room to rise without overflowing.
• The initial high baking temperature helps create a nice domed top on your muffins. Don't skip this step.
• If you're adding mix-ins like chocolate chips or nuts, toss them with a little flour before adding to the batter. This helps prevent them from sinking to the bottom of the muffins.

Why do I need to change the oven temperature during baking?

The initial high temperature helps the muffins rise quickly and form a nice dome. Lowering the temperature allows the inside to cook through without burning the tops.

Can I use whole wheat flour instead of all-purpose flour?

You can replace up to half of the all-purpose flour with whole wheat flour. Using more than that may result in denser, heavier muffins.

Can I use frozen bananas?

Yes, you can use frozen bananas. Thaw them completely and drain off any excess liquid before using. The muffins might be slightly denser but still delicious.

These Chocolate Banana Muffins are a tasty way to use up ripe bananas and satisfy your chocolate cravings. They're quick to make and perfect for breakfast, snacks, or dessert. Whether you stick to the classic recipe or try out some variations, these muffins are sure to become a new family favorite.