Chocolate Banana Muffins are rich, moist, and packed with the perfect balance of cocoa and ripe banana flavor. They’re everything I want in a muffin—fluffy, chocolatey, and not overly sweet. Whether I enjoy them as a breakfast treat, snack, or dessert, they always satisfy my chocolate cravings while helping me use up those spotty bananas.
Why You’ll Love This Recipe
I love how these muffins come together in one bowl with simple pantry ingredients. The bananas make them naturally sweet and moist, while the cocoa and chocolate chips add richness. They bake up with soft centers and just the right amount of sweetness. Plus, they freeze beautifully, so I can always have a stash on hand for a quick snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas (mashed)
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Baking powder
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Salt
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Granulated sugar or brown sugar
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Eggs
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Vegetable oil or melted butter
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Vanilla extract
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Milk (dairy or non-dairy)
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Chocolate chips or chunks (optional but highly recommended)
Directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
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In a large bowl, I mash the bananas until smooth.
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I whisk in the eggs, sugar, oil, milk, and vanilla until combined.
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I add the flour, cocoa powder, baking soda, baking powder, and salt, and stir until just combined.
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I fold in chocolate chips, if using, being careful not to overmix.
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I divide the batter evenly among the muffin cups, filling each about ¾ full.
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I bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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I let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 regular-sized muffins and takes about 30 minutes from start to finish. It’s a quick and easy option for breakfast meal prep or a last-minute bake.
Variations
Sometimes I add chopped nuts like walnuts or pecans for crunch. I’ve also swapped out the chocolate chips for peanut butter chips or white chocolate for variety. For a healthier twist, I use whole wheat flour or reduce the sugar slightly when the bananas are extra ripe.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. They also freeze well—I wrap them individually and freeze for up to 2 months. To reheat, I warm them in the microwave for 15–20 seconds or let them thaw at room temp.
FAQs
Can I use frozen bananas?
Yes, I thaw them first and drain any excess liquid. They work great and keep the muffins moist.
How ripe should the bananas be?
Very ripe—lots of brown spots. The riper the bananas, the sweeter and more flavorful the muffins.
Can I make these muffins gluten-free?
Yes, I’ve had success with a 1:1 gluten-free flour blend. The texture stays soft and fluffy.
Can I make mini muffins instead?
Definitely. I reduce the bake time to around 12–15 minutes and check for doneness with a toothpick.
Are these muffins very sweet?
They’re just sweet enough. If I want a lighter version, I reduce the sugar or skip the chocolate chips.
Conclusion
Chocolate Banana Muffins are the kind of treat I love having around. They’re soft, flavorful, and easy to make with ingredients I usually have in my kitchen. Whether I’m baking a quick breakfast or just need to use up ripe bananas, these muffins always come out perfect—and they never last long once I make them.
