Best Chocolate Banana Muffins
I can’t tell you how many times this chocolate-banana muffin recipe has saved the day. They take just 10 minutes to make and 20 minutes to bake! I always make these when I have overripe bananas on hand for a sweet, homemade, chocolaty snack.
I buy extra bananas on purpose, just so I have a few on hand to make these. The muffins have the most fantastic texture: light, fluffy, moist, and with lots of chewy chocolate chips. Along with my Chocolate Banana Bread and Blueberry Banana Bread, these muffins aren’t just a recipe; they became a ritual in our family. My kids love it when I add them to their lunchboxes, and since their are so easy to make, I can whip them even on a busy day.
Table of contents
This is the type of recipe that anyone can make, no fancy techniques, no special kitchen gadgets, I literally just mash, mix, scoop and bake these. If you are looking for an effortless, family-approved recipe, this is the one to try. I even recommend making it with the kids and offering them to add their favorite mix-ins.
Why you will love this recipe
- It’s a great way to use up those overripe bananas: I always end up with at least one banana that turns brown, as they don’t stay fresh long enough.
- Perfect for parties or family gatherings: Instead of making banana bread, having muffins makes them easier to give out at parties. For kids’ parties, I use mini-muffin pans.
- I can make them in advance: I make them the day before, so I don’t have to rush around. They stay fresh and are ready when I need them.
- They can be frozen: I can make and freeze extras, too, so I have some ready for unexpected guests who drop in out of town at the last minute.
What you will need
- The main ingredient: I use 1 ½ cups (about three medium) of extra-ripe bananas.
- For the chocolate: I like my cocoa to be extra chocolatey, so I use Dutch-processed cocoa. I also like using extra-large chocolate chips, so they don’t melt all the way.
- A perfect batter: Flour, baking soda, baking powder, sugar, egg, vegetable oil, and a bit of vanilla extract make my perfect muffin batter.
- Secret ingredient: A teaspoon of white vinegar is added to the baking soda to give the muffins extra airiness and a more tender and moister crumb.
How to make
Preheat the oven: First, I preheat the oven and line a muffin pan with cupcake liners.
Wet ingredients: I mash the bananas and mix them with the vegetable oil and egg in a large bowl. Once light and fluffy, I whisk in the sugar.
Dry ingredients: I sift the flour, cocoa powder, and baking powder into another large bowl before whisking in the sugar.
Combine: I gently stir the dry mixture into the banana mixture. I mix the vinegar and baking soda in a small bowl, then add the vanilla before stirring it into the batter. Last, I fold in the chocolate chips.
Scoop: I use an ice cream scoop to fill the muffin cups 2/3 from the top. I like to add a few more chocolate chips on top of mine, too.
Bake: Then, I bake them for 20 to 25 minutes or until a toothpick comes out clean.
Expert tip
The secret to fluffy muffins
One secret to fluffy muffins is to use oil instead of butter. Oil stays liquid instead of turning back into a solid like butter does. Coconut oil will also turn solid when it cools, so keep that in mind. Also, do not let the muffins cool too long in the pan, or they will overbake. It is best to underbake them than to overbake them because they will continue to cook for a minute or two after they are removed.
Overmixing is another cause of tough muffins. The more the batter is worked with, the more gluten develops, and it is the gluten that makes the dough chewier. Also, my secret ingredient, white vinegar, helps make these muffins fluffier by helping the baking soda and baking powder rise. Using both bakes them double fluffy.
More tips to consider
- Make sure the bananas are extra ripe. They should be brown on the outside and very soft. If not, ripen them in the microwave or oven.
- To ripen quickly, microwave the bananas for 45 to 60 seconds or bake them for 10 minutes at 300 degrees F.
- If you can wait a day or two, placing bananas in a paper bag with apples, avocados, peaches, pears, or tomatoes will work too.
- I like to use extra-large chocolate chips, so they don’t melt all the way. They are a wonderful gooey surprise when you bite into them.
- To prevent using too much flour, sift the flour first and measure it using the spoon-and-level method.
- To prevent overbaked, dry muffins, check them after 15 minutes and remove them when a toothpick comes out clean.
Recipe variations and add-ins:
- Add espresso powder: It doesn’t make them taste like coffee. It just adds a richer and more complex flavor booster.
- Make them tropical: Sometimes, I add some pineapple tidbits to the batter and top them with shredded coconut for a tropical flavor.
- Go nutty: I often add chopped walnuts or pecans for a nutty texture and taste.
- More fruit: I like to add chopped strawberries or blueberries.
- Frosted muffins: I frost them with my rich cream cheese frosting to make them more festive.
Serving suggestions:
I like to have one of these as a snack with my strawberry-banana smoothie as a pick-me-up. They are also great for breakfast with the kids when we are in a hurry. We can just grab a muffin and a juice and head out the door. When I host the ladies’ brunch, I often bring these with other fun snacks like my crispy air-fried banana chips, coffee cake, and this sweet and creamy blueberry fudge.
These are also perfect for a picnic lunch because they are easy to pack and carry. I also like to serve them warm, with a dollop of homemade blueberry butter. They go great with other sweet desserts, too, like my Magnolia Bakery banana pudding. This sweet and creamy delight is so easy to make; I just cannot get enough. And it is much less expensive to make it at home.
How to store leftovers:
- Refrigerate: They don’t have to be refrigerated but will stay fresh in plastic wrap for up to five days at room temperature. In the fridge, they can remain fresh for up to 10 days.
- Freezing: Wrap in plastic and foil to freeze for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently Asked Questions
Not baking them all the way causes air pockets to collapse, making the muffins crumble. Be sure to cook them all the way. An overly moist batter will also cause the muffins to fall apart because they are too soggy to hold together. Overmixing the batter will make the gluten overdevelop, causing the muffins to become tough and prone to falling apart.
Using too much leavening can cause muffins to sink in the middle. Be careful when measuring the baking soda and baking powder. Too much of either can cause the muffins to rise too quickly and collapse as they cool. Having a low oven temperature can also cause this problem. If the temperature is not high enough, the muffins will not bake properly and will not be set.
Only one egg should be used in this recipe. Using too many eggs can cause an eggy taste. Not properly mixing the eggs into the batter is another possible cause. Poor egg quality could also make the flavor of the egg stand out. It could also be from overbaking the muffins.
Overbaking is the most common cause of dry muffins. First, be sure to check them early. Some ovens cook at higher temperatures. I check mine after 15 minutes. If a toothpick comes out clean, take them out. Leaving the muffins in the pan after baking can also make them overcooked. Remove them from the pan once they are out of the oven.
More muffin recipes to try:
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Chocolate Banana Muffins
Ingredients
- 1 1/2 cups mashed bananas about 2-3 medium bananas
- 1/3 cup vegetable oil
- 1 egg room temperature
- 1 cup white granulated sugar
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl, combine mashed bananas, vegetable oil, and egg. Once the mixture is light and fluffy, I whisk in the sugar.
- Sift flour, cocoa, and baking powder in a separate large bowl.
- Add the flour mixture to the banana mixture and, using a spatula, gently stir to combine. Don't overmix.
- Add baking soda to a small bowl with the vinegar. Mix to combine.
- Add the vinegar mixture and vanilla extract to the batter and stir to combine.
- Stir in chocolate chips.
- Scoop the batter into the prepared muffin pan, filling them 2/3 from the top.
- Optional: Sprinkle each muffin tin with sugar and a few more chocolate chips.
- Bake for 20 to 25 minutes. Start checking after 15-20 minutes of baking. A toothpick inserted into the center of the muffin should come out clean or with just some melted chocolate but not raw batter.
- Serve the muffins warm or at room temperature. Enjoy!
Video
Notes
The secret to fluffy muffins
One secret to fluffy muffins is to use oil instead of butter. Oil stays liquid instead of turning back into a solid like butter does. Coconut oil will also turn solid when it cools, so keep that in mind. Also, do not let the muffins cool too long in the pan, or they will overbake. It is best to underbake them than to overbake them because they will continue to cook for a minute or two after they are removed. Overmixing is another cause of tough muffins. The more the batter is worked with, the more gluten develops, and it is the gluten that makes the dough chewier. Also, my secret ingredient, white vinegar, helps make these muffins fluffier by helping the baking soda and baking powder rise. Using both bakes them double fluffy.More tips to consider
- Make sure the bananas are extra ripe. They should be brown on the outside and very soft. If not, ripen them in the microwave or oven.
- To ripen quickly, microwave the bananas for 45 to 60 seconds or bake them for 10 minutes at 300 degrees F.
- If you can wait a day or two, placing bananas in a paper bag with apples, avocados, peaches, pears, or tomatoes will work too.
- I like to use extra-large chocolate chips, so they don’t melt all the way. They are a wonderful gooey surprise when you bite into them.
- To prevent using too much flour, sift the flour first and measure it using the spoon-and-level method.
- To prevent overbaked, dry muffins, check them after 15 minutes and remove them when a toothpick comes out clean.
Nutrition
