Go Back
Easy Chocolate Banana Muffins Recipe for a Rich, Moist Breakfast

Easy Chocolate Banana Muffins

These easy chocolate banana muffins are moist, deeply chocolatey, and filled with sweet banana flavor and semisweet chocolate chips. The 12-muffin batch is ready in about 35 to 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 1/2 cups (190 g) All-purpose flour
  • 1/2 cup (43-45 g) Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 3 bananas, about 1 1/2 cups Very ripe medium bananas, mashed
  • 1 large egg Large egg
  • 1/3 cup (80 ml) Neutral vegetable oil or melted unsalted butter
  • 3/4 cup (150 g) Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 cup (170 g), plus extra for topping if desired Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the cups lightly.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl until evenly combined.
  3. Mash the bananas in a separate large bowl. Whisk in the egg, oil or melted butter, sugar, and vanilla extract.
  4. Add the dry ingredients to the banana mixture and stir by hand just until no dry streaks remain. A few small lumps are fine.
  5. Fold in the chocolate chips gently, taking care not to overmix the batter.
  6. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full. Add a few extra chocolate chips on top if desired.
  7. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use heavily spotted, very ripe bananas for the best sweetness, moisture, and banana flavor. Oil makes especially moist muffins, while melted unsalted butter gives a richer buttery taste. If using frozen bananas, thaw them completely and drain excess liquid if they release a large amount before mashing. Store cooled muffins in an airtight container.