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Home » Chocolate Recipes

Soft and Moist Chocolate Banana Muffins

Last updated on February 23, 2022Originally published March 13, 201941 CommentsSabine

Jump to Recipe

These Chocolate Banana Muffins are the moistest, softest, and easiest ever. You need only 10 ingredients and little hands-on preparation time. Detailed step-by-step instructions including photos and video. Perfect for breakfast and dessert. By the way, have you tried my air fryer muffins yet?

Stapled Chocolate Banana Muffins

Who else loves to start the day with a couple of soft and moist muffins? I think it’s easier to find out who doesn’t. Who else loves to end lunch or dinner that way? Haha, same question and answer here, right This recipe is perfectly suitable for breakfast and dessert.

They are awesome in taste and texture, and the intense chocolate flavor is combined with sweet banana taste.

Jump to:
  • Instructions
  • Top tips
  • Substitutions
  • Variations
  • Storage
  • Freezing
  • More breakfast recipes to try
  • Recipe

Instructions

For this recipe, you need two bowls. In the first bowl, combine flour, baking powder, cocoa, and salt.

Combining all dry ingredients in small bowl

In a large mixing bowl, whisk mashed bananas and sugar to combine. You can mash the bananas with a fork or puree with an immersion blender.

Whisking mashed bananas and sugar in large mixing bowl

Slowly mix in oil and stir to combine.

Whisking mashed bananas, sugar, and oil in large mixing bowl

Add the eggs and vanilla and whisk to combine.

Whisking all wet ingredients in large bowl

Then stir in the dry ingredients just until combined.

Mixing all ingredients together in large bowl with whisk

This is how the batter should look like at this step:

Mixed chocolate banana muffins batter in mixing bowl

Then fold in banana chunks and chocolate chips.

Folding banana chunks and chocolate chips into muffin batter

Spoon the batter into 19-20 muffin liners. Use one or two 12 muffin pans. Fill the liners between ¾ to almost full, as you can see in the picture below.

Then bake at 425°F (220°C) for 5 minutes. After 5 minutes, lower the temperature to 350°F (175°C) and bake additional 11-14 minutes or until a toothpick in the center comes out clean.

Filled muffin liners with chocolate banana muffins batter

Top tips

  • 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 high.
  • The secret to high-doomed muffins is the high baking temperature in the beginning. Baking them for 5 minutes at high temperature lets them rise beautifully high right from the beginning.

This is how they look like after the first 5 minutes of baking time (please excuse the poor quality, but I couldn't figure out how to take a beautiful picture through the oven door):

Baking Chocolate Banana Muffins in oven

Substitutions

If you are looking for healthy, gluten-free, or vegan options, I got you covered.

Replace

  • canola/vegetable oil with applesauce 1:1
  • canola/vegetable oil with healthier oil, like coconut 1:1 (choose a mild-flavored oil)
  • ½ cup sugar with ⅓ cup honey or maple syrup
  • all-purpose flour with Bob’s Red Mill gluten-free flour 1:1
  • eggs with flax eggs 1:1

Be aware that all substitutions affect the taste and consistency even if it is just lightly.

Variations

Mini muffins

Make the recipe as described. Then fill the batter into about 54-55 mini muffin liners until full. Adjust the baking time as follows: Preheat oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.

Be careful. Mini muffins overbake quickly because of their small size. Because of the short baking time, the baking temperature stays constantly at 350°F from the beginning till the end. There is no high-temperature phase in the beginning. It would be too risky to overbake them, and then they dry out.

Small batch

Just divide the recipe in half and you will get about 9-10 muffins instead of 19-20. Dividing the recipe by half leads to about 27-28 mini muffins.

Bitten Chocolate Banana Muffin on top of muffin pan

Storage

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. However, they are best eaten at room temperature and in the first two days.

Freezing

If you plan to freeze them, let them cool completely. Then wrap each muffin tightly in plastic wrap, one by one, place in freezer bags and remove as much air as possible. They freeze well up to 3 months.

To thaw, unwrap, and place them on the kitchen counter. They need about 1-2 hours to come to room temperature.

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. I also dedicated a whole chapter to them in my cookbook.

Recipe

Stacked muffins on a muffin tray

Soft and Moist Chocolate Banana Muffins Recipe

5 from 45 votes
Author Sabine Venier
Calories: 185kcal
Servings: 20 muffins
Prep 10 minutes
Cook 16 minutes
Total 26 minutes
Print Pin Rate
These are the moistest, softest, and easiest muffins ever. You just need 10 ingredients and little prep time. They are loaded with chocolate chips and fresh banana chunks. Perfect for breakfast and dessert.

Ingredients
 
 

  • 1 ¾ cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 10.5 oz ripe bananas, mashed
  • ¾ cup granulated white sugar
  • ½ cup oil
  • 2 large eggs
  • 2 teaspoon vanilla extract (or 2 vanilla beans*)
  • ¾ cup chocolate chips
  • 1 ripe banana, cut into small chunks

Instructions

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

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.

Top tips
  • Use a whisk rather than an electric mixer and stir at every step just until the ingredients are combined. They 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 high.
  • The secret to high-doomed muffins is the high baking temperature in the beginning. Baking them for 5 minutes at high temperature lets them rise beautifully high right from the beginning. 

Substitutions
If you are looking for healthy, gluten-free, or vegan options, I got you covered.
Replace
  • canola/vegetable oil with applesauce 1:1
  • canola/vegetable oil with healthier oil, like coconut 1:1 (choose a mild-flavored oil)
  • ½ cup sugar with ⅓ cup honey or maple syrup
  • all-purpose flour with Bob’s Red Mill gluten-free flour 1:1
  • eggs with flax eggs 1:1
Be aware that all substitutions affect the taste and consistency even if it is just lightly.

Mini muffins
Make the recipe as described. Then fill the batter into about 54-55 mini muffin liners until full. Adjust the baking time as follows: Preheat oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.
Be careful. Mini muffins overbake quickly because of their small size. Because of the short baking time, the baking temperature stays constantly at 350°F from the beginning till the end. There is no high-temperature phase in the beginning. It would be too risky to overbake them, and then they dry out.

Small batch
Just divide the recipe in half and you will get about 9-10 muffins instead of 19-20. Dividing the recipe by half leads to about 27-28 mini muffins.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 185kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 22mgSodium: 72mgPotassium: 189mgFiber: 1gSugar: 14gVitamin A: 60IUVitamin C: 1.8mgCalcium: 43mgIron: 1.1mg
Course Breakfast, Dessert
Cuisine American
Keyword chocolate banana muffins, chocolate banana muffins recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Deborah

    November 05, 2021 at 3:43 am

    5 stars
    These muffins are delicious and definitely repeatable. I halved the recipe and ended up with six reasonably big muffins.

    Reply
  2. Alba Martinez

    May 04, 2021 at 4:26 pm

    5 stars
    My muffins sale at home were a complete and absolute success thanks to your recipe . I wish I could send you a picture of how they came up . I posted it on Instagram and on Facebook .
    Thank you they are truly amazing and moist!

    Reply
    • Sabine

      May 08, 2021 at 2:17 pm

      Thank you so much for your nice feedback! I'm happy that the sale was a great success. Have a wonderful weekend.

      Reply
  3. Kristina

    April 26, 2021 at 9:12 am

    5 stars
    The muffins turned out moist and airy. Definitely saving this recipe. Delicious!
    I didn't have canola oil at home, used rice oil instead 1:1.
    Thank you for sharing this recipe.

    Reply
  4. Anna

    February 11, 2021 at 11:47 am

    5 stars
    Easy and delicious recipe. I made my gluten free using GF flour and they were perfect! Thx ❤️

    Reply
  5. mel

    January 24, 2021 at 6:52 pm

    does the original recipe use proper muffin liners (so 20 larger muffins) or is the recipe for 20 cupcake-sized 'mini' muffins? as in the video they look smaller than your average muffins 🙂

    Reply
    • Sabine

      January 25, 2021 at 9:38 am

      I used cupcake-sized liners. So, they are as big as doomed cupcakes rather than jumbo muffins. Hope that helps!

      Reply
      • mel

        January 25, 2021 at 12:36 pm

        ahhh okay and that gave you 20 in total right?

      • Sabine

        January 27, 2021 at 5:37 am

        Yes, correct.

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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