These Chocolate Banana Muffins are moist, soft, and so easy to make! You need only 10 ingredients and little hands-on preparation time. They are perfect for breakfast and dessert. By the way, have you tried my air fryer muffins yet?
Combine flour, baking powder, cocoa, and salt.
In a large mixing bowl, whisk mashed bananas and sugar to combine.
Slowly mix in oil and stir to combine.
Add the eggs and vanilla and whisk to combine.
Then stir in the dry ingredients just until combined.
Then fold in banana chunks and chocolate chips.
Spoon the batter into 19-20 muffin liners and fill the liners between ¾ to almost full, as shown in the picture below, and bake.
Expert tips for success
- Use a whisk rather than an electric mixer and stir at every step just until the ingredients are combined. Muffins tend to dry out, sink, or spill over if you overmix them. With mixing as little as possible, you make sure that they are super soft, moist, and beautifully risen.
- Measure the weight/volume of the mashed bananas rather than sticking to a specific number of bananas for consistent results every time.
- The secret of well-risen muffin tops is the high baking temperature at the beginning. So please make sure your oven is hot and preheated when you pop in the muffins. Here's what they look like after the first 5 minutes of baking (sorry for the poor quality but I haven't figured out how to get a nice photo through the oven door):
Yes, absolutely. Overripe, fermented black bananas work best in muffins because they add a strong, sweet banana flavor to the muffins. Black bananas may not be pleasant to eat because of the strong smell of alcohol and fermented taste, but they are great for this recipe.
If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using them in this recipe.
You can store them in an airtight container at room temperature up to 3 days. If stored in the fridge, they stay fresh up to 1 week.
Wrap each muffin tightly in plastic wrap, one by one, place in freezer bags and freeze for up to 3 months. To thaw, unwrap, and place them on the kitchen counter for about 1 hour.
More breakfast recipes to try
You're still searching for breakfast ideas? In this case, you will also like banana walnut muffins, white chocolate muffins, chocolate muffins, blueberry muffins, blueberry pancakes, bacon pancakes, or baked cake donuts.
Soft and Moist Chocolate Banana Muffins Recipe
- 1 ¾ cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder, spooned and leveled
- ½ teaspoon salt
- 1 ⅓ cup ripe bananas, mashed
- ¾ cup granulated white sugar
- ½ cup oil
- 2 large eggs
- 2 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- 1 large ripe banana, cut into small chunks
- Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 18-20 muffin liners. Set aside.
- Combine flour, baking powder, cocoa, and salt in a small bowl. Set aside.
- In a large mixing bowl stir mashed bananas and sugar just until combined. Slowly mix in vegetable oil just until combined. Add eggs and vanilla and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step.
- Fold in chocolate chips and banana chunks just until combined. Divide the batter into muffin liners and sprinkle a few additional chocolate chips on top (if desired). Fill liners ¾ to almost full.
- Bake for 5 minutes at 425°F (220°C) then lower the temperature to 350°F (175°C) and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Don't overbake otherwise, they will end up dry. Remove from the oven and let cool for about 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature up to 3 days or freeze for up to 3 months.
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