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Home » Side Dishes » Bread » Chocolate Banana Muffins

Chocolate Banana Muffins

Created: July 17, 2020 Updated: July 29, 2020 by Lyuba Brooke 16 Comments *This post may contain affiliate links. Read More...

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Chocolate banana muffins are so soft and moist with deep rich chocolate flavor. All you need is a whisk and a bowl to make the batter and then pop the muffins in the oven for 20 minutes. It’s a great breakfast and afternoon snack for the whole family. 

close up of chocolate muffins topped with mini chocolate chips on top of one another and some bananas on the background

CHOCOLATE BANANA MUFFINS

If you ever needed an excuse to eat chocolate for breakfast, this is it!

Yes, the whole family will be ecstatic to be able to have these soft, moist, chocolaty, rich banana muffins first thing in the morning. It won’t just be kids who are happy to feel like they got dessert for breakfast, adults will be smiling as well. I know that nothing puts my day on a right track like a big cup coffee and a chocolate muffin. 

The best thing is it’s super easy. All you have to do is whisk the ingredients together, don’t even think of getting a mixer, and pop the muffins in the oven. Within 30 minutes from start to finish, you can enjoy some fresh-from-the-oven muffins. Although, you may want to let them cool down first. 

top view of muffin batter in a muffin pan with bunch of bananas next to it

HOW DO I MAKE THESE DELICIOUS MUFFINS?

Like I mentioned, all you have to do is mix the ingredients with a whisk and pop them in the oven. Of course, there are a couple of other steps and tips involved but you don’t need a mixer. 

To start, place ripe bananas into a mixing bowl and mash them very well with a fork. Once they are completely mashed, add the liquid ingredients and sugar. Whisk it all together. 

Next, add your dry ingredients, except the mini chocolate chips, and slowly whisk to combine. When the batter is nice and smooth, fold in chocolate chips. 

To make sure that all my muffins are the same size, I use an ice cream scoop with release. (Don’t use a scoop without release of you’ll never get the batter in or out.) Use an ice cream scoop to get an even amount of batter and scoop it into the muffin cups lined with cupcake paper liners. Fill each cup about 3/4 of the way full. 

Finally, sprinkle a few more mini chocolate chips on top and bake for about 20 minutes at 350°.

top view of baked chocolate muffins in a metal muffin pan

CAN I MAKE MINI MUFFINS?

I often get the question about converting regular muffins into mini muffins and that’s so easy to do. You will get 34-36 mini muffins out of this recipe. Adjust the bake time to 8-10 minutes at 350° until the toothpick inserted in the center comes out clean.

STORING INSTRUCTIONS

You can store banana muffins at room temperature for 2-3 days. Make sure to store them in an air-tight container though. Place a sheet of paper towel on the bottom of the food storage container and place cooled muffins in it in one single layer. Place another sheet of paper towels over the top of the muffins and close the lid. 

If you want to extend the life of muffins, keep them in the refrigerator for up to a week. I like to warm up cold muffins for just a few seconds in the microwave before eating.

Freezing banana muffins:

Before freezing, you want to make sure to cool them completely. Wrap each muffin in plastic wrap and place them in a large freezer bag. Freeze them for up to 2 months.

To thaw, pull out as many muffins as you need, unwrap, and let them thaw on the counter. You can heat up thawed muffins in a microwave for just a few seconds. 

horizontal view of chocolate muffins and one on top with paper liner pulled off

SOME MORE GRAB-AND-GO BREAKFAST IDEAS

Muffins are great easy breakfast options and you can take them with you. Try my other classic muffins like Blueberry Muffins, Strawberry Muffins, and Lemon Muffins. Feel adventurous, try Maple Bacon Muffins. 

Here are a few more options for breakfast on the go, like Coconut Coffee Cake, Strawberry Crescent Rolls, Nutella Cinnamon Twists, Lemon Cheesecake Hand Pies, and of course, Coconut Banana Bread.

half on a muffin broken in half on top of other muffins and bananas in the top corner

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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close up of chocolate muffins topped with mini chocolate chips on top of one another and some bananas on the background

Chocolate Banana Muffins

Chocolate banana muffins are so soft and moist with deep rich chocolate flavor. It’s a great breakfast and afternoon snack for the whole family. 
5 from 1 vote
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 muffins
Calories: 322kcal
Author: Lyuba Brooke

Ingredients

  • 2 large ripe bananas
  • 1 cup light brown sugar
  • 1/2 cup oil canola or vegetable
  • 1 egg room temperature
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup mini chocolate chips dark or semi-sweet
US Customary - Metric

Instructions

  • Preheat the oven to 350° and line a muffin pan with paper liners.
  • Place ripe bananas into a mixing bowl and mash them very well with a fork.
  • Add sugar, egg, oil, sour cream, and vanilla to the bowl with bananas and whisk until all evenly incorporated.
  • Whisk in flour, cocoa powder, baking soda, baking powder, and salt until all evenly mixed and smooth.
  • Fold in mini chocolate chips.
  • Use an ice cream scoop with release to fill each cup about 3/4 of the way full. 
  • Sprinkle a few more mini chocolate chips on top and bake for about 20-22 minutes at 350°.

Video

Notes

Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 322kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 172mg | Fiber: 2g | Sugar: 30g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of two images of close view of stacked chocolate muffins and lined up chocolate muffins on the bottom

Originally published on Will Cook For Smiles May 15, 2013. Updated on July 17, 2020. 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

8.0K shares

Filed Under: Bread, Breakfast, Brunch, Chocolate, Muffins

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Inna says

    February 22, 2023 at 7:57 am

    5 stars
    Wow these muffins are incredible! I’ve made a lot of muffins but these are the absolute best. My family can’t get enough! The only thing I did different was I used melted coconut oil in place of the canola oil. Thank you for a wonderful recipe!

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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