Soft and Moist Chocolate Banana Muffins

These Chocolate Banana Muffins are the moistest, softest, and easiest ever. You just need 10 ingredients and 10 minutes to make. Chocolate banana muffins batter filled with chocolate chips and fresh banana chunks. Perfect for breakfast and dessert.

Who else loves to start the day with a couple of soft, moist, and warm Chocolate Banana Muffins with butter on top? I think it’s easier to find out who doesn’t.

Who else loves to end the day with a couple of soft, moist, and warm Chocolate Banana Muffins, with a bit of Nutella on top? Haha, same question and answer here, right?

These Chocolate Banana Muffins are great for breakfast AND dessert. They are awesome in taste and texture. Intense chocolate flavor combined with sweet banana taste.

I folded in chocolate chips and banana chunks to get the most authentic chocolate and banana flavor possible. The texture is moist, soft, and fluffy. Sounds like the perfect Chocolate Banana Muffins recipe, doesn’t it?

Making Chocolate Banana Muffins is also a clean process. You just need one bowl to combine all dry ingredients and another one where you mix all wet ingredients first and then add the dry ingredients.

This means that you have to wash up 2 bowls, measuring cups and spoons, and a whisk. Woohoo. More time to spend on eating those babies.

My obsession with chocolate chips and banana chunks started in San Francisco last year. San Francisco, I miss you so bad. Can’t wait to see you next year again. Sorry, I drifted away.

Last year we were on a trip from San Francisco to Los Angeles. We started every morning in a juice bar. We are juicers for years! One of those juice bars is still in my mind. It was near the AT&T Park in SF. We ordered a slice of homemade banana chocolate bundt cake with our juices.

Oh, my. It was so awesome. This was the very first time where I had banana chunks in a baked good. Not just mashed bananas in the batter. This literally changed my life.

Since this heavenly banana chocolate bundt cake, I always add banana chunks to all my banana baking stuff.

I can’t describe how incredibly delicious fresh banana chunks are in cakes or muffins. Give it a try, and you will never go without it. Trust me on that.

Recipes with fewer ingredients are always great because this means that the instructions are easy to follow and there are fewer steps to do. For this Chocolate Banana Muffins, you need just 10 ingredients.

Did you know, that I have an own category dedicated to easy and quick recipes? It calls 15 minutes – 10 ingredients. This category is made for lazy baking days. Good baking recipes made from scratch with few ingredients and very less preparation time.

These Chocolate Banana Muffins are

• soft, moist, and fluffy
• loaded with chocolate and banana flavor
• stuffed with fresh banana chunks
• perfect for breakfast and dessert
• so easy and quick to make
• oh-my-goodness delicious

If you make this Chocolate Banana Muffins recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

You may also like Super Soft White Chocolate Muffins, Best Double Chocolate Muffins Recipe, Chocolate Banana Nut Bread, Easy Banana Cake with Nutella Frosting, or click here to see all things sweet.

5 from 1 vote

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Soft and Moist Chocolate Banana Muffins Recipe

Prep Time

10 mins

Cook Time

16 mins

Total Time

26 mins

 

These Chocolate Banana Muffins are the moistest, softest, and easiest ever. You just need 10 ingredients and 10 minutes to make. Chocolate banana muffins batter filled with chocolate chips and fresh banana chunks. Perfect for breakfast and dessert.

Course: Breakfast, Dessert

Cuisine: American

Servings: 20 cupcakes

Calories: 179 kcal

Author: Also The Crumbs Please

Ingredients

• 1 + 3/4 cups all-purpose flour (210g)
• 2 + 1/2 tsp baking powder
• 1/2 cup unsweetened cocoa powder (42g)
• 1/2 tsp salt
• 10.5 oz ripe bananas, mashed (300g)
• 3/4 cup granulated white sugar (150g)
• 1/2 cup oil (120ml)
• 2 large eggs
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 3/4 cup chocolate chips (120g)
• 1 ripe banana, cut into small chunks

Instructions

1. Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.

2. Combine flour, baking powder, cocoa, and salt in a small bowl. Set aside.

3. 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.

4. Fold in chocolate chips and banana chunks just until combined. Divide batter into muffin liners and sprinkle a few additional chocolate chips on top (if desired). Fill liners 3/4 full. You will get about 20 muffins. 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, your muffins will end up dry. 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.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.