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.
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.
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°.
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.
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.
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.
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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Chocolate Banana Muffins
- 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
- 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°.
Originally published on Will Cook For Smiles May 15, 2013. Updated on July 17, 2020.