Best Chocolate Banana Muffins [VIDEO]

Catalina Castravet
By Catalina Castravet

Chocolate Banana Muffins are the best way to use overripe bananas. The muffins are very easy to make, soft, chocolaty and full of flavor.

Muffins are a specialty in our kitchen, and we love making them puffy and delicious like Ube Purple Muffins, Cranberry Orange Muffins, and Chocolate Chip Ricotta Muffins.

Chocolate Banana Muffins

Best Chocolate Banana Muffins

Chocolate Banana Muffins are the best way to use those overripe bananas that are probably already looking sad on your countertop. These Chocolate Banana Muffins are definitely a favorite in our family. They are so easy to make and are a great kitchen project with kids as they are ready in 30 minutes.

I buy extra bananas on purpose, just so I have a few on hand to make these muffins. The muffins have the most amazing texture, light, fluffy, moist and with lots of chewy chocolate chips through them. Chocolate and bananas are a match made in heaven, so you should definitely try your hands at this Chocolate Banana Bread.

Why you will love these Chocolate Banana Muffins:

  • Firstly, they are rich and chocolaty and are a show stopper dessert.
  • Also, easy to find ingredients and minimal prep work and dishes to clean.
  • Perfect for brunch parties and for bigger crowds.
  • Easy to transport if you have to take it to a brunch party.
  • In addition, its a great way to use over riped bananas.
  • Can be made 1 or 2 days in advance so you don’t have to worry about a last-minute dessert.

Chocolate Banana Muffins Recipe

Chocolate Banana Muffins Recipe Tips

  • Firstly, use quality chocolate since it is one of the main ingredients here. Same applies to the chocolate chips, use high-quality ones.
  • Bananas must be brown, very ripe, and easy to mush. Obviously, don’t wait for the bananas to turn completely brown, that is overdoing it.
  • Also, it is best to sift the dry ingredients, it will make a difference in texture.
  • I also like to use larger chocolate chips, as they don’t fully melt when baked and are amazing when you bite into them!
  • In addition, you can also add some chopped walnuts, about 1/3 cup for some crunchiness.
  • You can use canola oil, vegetable oil or even olive oil! Also, you can use melted coconut oil.
  • These Chocolate Banana Muffins also taste amazing with peanut butter chocolate chips!
  • Watch the muffins closely, not to over-bake them, check after 15-20 minutes. A toothpick inserted in the center of the muffins should come out clean or just with some melted chocolate on, but not raw batter.
  • Serve the muffins warm or room temperature, with some butter.

Chocolate Banana Muffins

How long will the Chocolate Banana Muffins stay fresh?

The Chocolate Banana Muffins can be stored wrapped in plastic wrap at room temperature for about 4-5 days.

Can you freeze the Chocolate Banana Muffins?

Absolutely! Cool the muffins completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2 months. Defrost before slicing.

Chocolate Banana Muffins are the best way to use over ripe bananas. The muffins are very easy to make, soft, chocolaty and full of flavor.

Looking for more chocolaty desserts? Check these out:

Tools/Ingredients I used to make these Chocolate Banana Muffins Recipe:

  • Regular Muffin Pan – I use this pan to bake muffins and regular size cupcakes, I had it for many years and absolutely love it.
  • Cupcake Liners – when it comes to cupcake/muffin liners the sky is the limit, I like to keep them in a wide range of colors so I can use it based on the recipe or event.
  • Cocoa Powder – love this one, it is a bit more expensive, but it tastes amazing!

Chocolate Banana Muffins Recipe step-by-step video:

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4.93 from 14 reviews
Chocolate Banana Muffins
Author: Catalina Castravet Serves: 12 muffins
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins

Ingredients

  • 1 1/2 cups  mashed bananas  (about 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  cocoa 
  • 1 teaspoon  baking soda 
  • 1 teaspoon  white vinegar 
  • 1/2 teaspoon  baking powder 
  • 1 teaspoon  vanilla extract 
  • 1 cup  chocolate chips 

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 12-count muffin pan with cupcake liners. Set aside.
  3. In a large bowl, combine mashed bananas, vegetable oil and egg.
  4. In a separate large bowl, sift together flour, cocoa and baking powder. Whisk in sugar.
  5. Add flour mixture to banana mixture and using a spatula gently stir to combine. Don't over-mix.
  6. Add baking soda to a small bowl with the vinegar. Mix to combine.
  7. Add vinegar mixture and vanilla extract to the batter, stir to combine.
  8. Stir in chocolate chips.
  9. Spoon batter into the prepared muffin pan, filling them 2/3 from the top.
  10. Optional: Sprinkle each muffin tin with sugar and a few more chocolate chips.
  11. 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.
  12. Serve the muffins warm or room temperature.
  13. Enjoy!
Calories: 221 Carbohydrates: 39 Protein: 3 Fat: 8 Saturated Fat: 5 Cholesterol: 13 Sodium: 99 Potassium: 305 Fiber: 4 Sugar: 20 Vitamin A: 70 Vitamin C: 2.5 Calcium: 42 Iron: 2.5
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Chocolate Banana Muffins

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Comments

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Karly

These are what dreams are made of. The perfect breakfast, snack or dessert muffin!

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Nicole Hood

These look like the perfect size and texture! Love anything chocolate!

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Sabrina

I've got some overripe bananas that I can use for this tonight! These look amazing!

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Emily

Oh yum! I make banana muffins and bread a lot but I have never made them with chocolate too. I know this would be a delicious combination!

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Kallee

Wow! They look so delicious and full of chocolate!

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Mary Luz Sierra

Is the white vinegar important, or can we substitute it with another vinegar?

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you can use other vinegar, apple or grape would work, just don'r use anything over-powering.

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Irene

Just made these muffins they are so delicious, the texture is perfect so moist and yummy, could you do this as a loaf cake if so how long oven time.

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Hadia

Oh, these look to die for! Definitely on my to do list!

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Lisa

I made these today, I had to revise it a little for our family. Truvia baking blend for the sugar and unsweetened apple sauce for the oil, they came out perfect and we love them! Thank you!!

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Richa Gupta

Looks yum, these Chocolate Banana Muffins are my favorites!

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Bini

It came out so soft n delicious.. thank you for your receipe.... My family just can't resist it...

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S James

Made these and they were perfect!!! I only had two ripe bananas and we used white chocolate chip (because they were in our pantry already) and my picky 5 year olds loved them!

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Joseph M

I baked them in the oven too long and didn't add enough bananas. They still tasted good.

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Michelle

This was a brilliant recipe. The first time my muffins came out so well. And i have left people wanting more. They were perfect for brekfast, lunch and dinner.. Thank you!!!:) writing this recipe down.

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Michelle

I loved the recipe.. it worked so well for any meal. My best muffins yet! Thank you. This is going into my recipe book. Hugs

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Lara

I made these but I didn't do the vinegar step. I'm not sure what if was for. BY the time I realized I already had the dry ingredients mixed together. They still turned out fantastic.

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Maggie

These muffins are sooo moorish! I made them into mini muffins so that I can watch my portions...ha! That didn’t work ? devilishly delicious. A great little treat. I also added a pinch of cinnamon to it.

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Melissa

Just made these muffins and they are to die for!! Everything is so perfectly balanced, the combination of chocolate and banana is just on point and there is that crunch with the chocolate chips... these won’t last long for sure! Thank you for this great recipe :) 

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I am so happy that you loved them! Thank you for the feedback!

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Michelle

I used chopped dark chocolate instead of chocolate chips. Very good recipe!

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These are a favorite, so happy that you liked them!

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Alaina

These were great! I made two dozen mini muffins (and 4 regular size) they took 15 mins at 350 (20 for big). Absolutely delicious and not overly sweet. Great texture and moisture. Plus these rise beautifully, I think it was the vinegar! Thanks so much!

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Ciara

Fist time making these yesterday! I hadn't made muffins in forever so was worried about how they would turn out. I followed the recipe but used only 1/2 cup of sugar and they are perfect! I also only needed 18 minutes in the oven :)

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Lally

Hello.. I’m a new mother and never tried cupcakes or muffins before.. just starting now! But I don’t have cupcake liners. Can I do without them? I want to make then today itself, cant wait to try this yummy recipe!

Reply

hi :) I would recommend using the liners, the cupcakes/muffins may stick to the pan and it will hard to remove them.

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Huang Xiao Ling

Used this recipe with ghirardelli bittersweet chocolate chips and it is amazing. My whole family loves it. Missed out the vanilla extract, but muffin still tasted so chocolate-ly, and not too overwhelming. Added some crushed walnuts inside as per recipe, and a mix of walnut, sugar and cinnamon powder as topping. Thank you for the recipe!! Really tasted so much better than those from neighbourhood bakeries.

Reply

Hi Huang, I am very glad you have enjoyed this dessert. It is a truly delicious one, and we make it quite often! Thanks for your feedback!

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Pearl

Made these tonight and so far they’re a hit...with some additions per our liking! We used free flowing pure cane brown sugar and reduced the sugar to 3/4 cup, next time will reduce it to 1/2cup, added 1/2 teaspoon salt, and gently folded chopped walnuts into batter and topped each muffin with about one teaspoon and 1/2 semi chocolate chips. We love them this way!!! :3

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