Best Chocolate Banana Muffins [VIDEO]

Catalina Castravet
By Catalina Castravet
4.95 from 17 reviews

Breads and Muffins Breakfast

Cook time Cook time: 20 minutes

Chocolate Banana Muffins are the best way to use overripe bananas. The muffins are very easy to make, soft, chocolaty and full of flavor. Check out the short video tutorial below and learn how to quickly and easily make them!

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.

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.
  • It 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 Tips

  • Firstly, use quality chocolate since it is one of the main ingredients here. The 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.

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.

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!

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4.95 from 17 reviews

Chocolate Banana Muffins

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.

Author: Catalina Castravet Serves: 12 muffins
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins



Nutrition information

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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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 :) 


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



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


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



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!



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 :)



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!


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


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.


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!



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


Ray Day

Just made them. Used melted coconut oil instead. Great taste and easy to make. Would easily make again.



This turned out great!! Best Choco banana muffin I’ve made. Thanks for the recipe!


Arlyn Tagamolila

Hello just want to ask why you used vinegar? Thank you


to activate the baking soda


Kristy Smith

I made these and ran out of cupcake liners. So, on my second batch I just greased the pan fairly heavily and they came out great.



Fantastic! I had three ripe bananas and wanted to make something other than traditional banana bread. I followed the recipe as written with the exception adding a 1/2 cup of mini dark chocolate chips instead of a full cup...basically because that is what I had in my pantry! Beautiful muffins that taste just as good as they look. Thanks for the great recipe!



What is the purpose of the baking soda & vinegar? Thanks!


makes them fluffier



Tried this today, turned out great. yummy very moist, but a little too sweet. Thanks for sharing the recipe.



I just made these - used olive oil and left out the baking soda/vinegar (the only baking soda I have is under the cabinet with all my chemicals). Muffins came out dense and you can taste the olive oil - but they’re okay! Next time will try coconut oil and have usable baking soda on hand 🙂.


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