Soft and Moist Chocolate Banana Muffins

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.

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. 

Instructions

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

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.

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.

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

Then fold in banana chunks and chocolate chips.

Spoon the batter into 19-20 muffin liners. Use one or two 12 muffin pans. Fill the liners between 3/4 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.

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):

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)
• 1/2 cup sugar with 1/3 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.

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.

Related recipes

You're still craving muffins? In this case, may also like white chocolate muffins, chocolate muffins, or blueberry muffins. I also dedicated a whole chapter to them in my cookbook.

Recipe

Soft and Moist Chocolate Banana Muffins Recipe

5 from 16 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

 

US CustomaryMetric

 

1x2x3x

• 1 3/4 cups all-purpose flour1 3/4 cups all-purpose flour
• 2 1/2 tsp baking powder2 1/2 tsp baking powder
• 1/2 cup unsweetened cocoa powder1/2 cup unsweetened cocoa powder
• 1/2 tsp salt1/2 tsp salt
• 10.5 oz ripe bananas, mashed10.5 oz ripe bananas, mashed
• 3/4 cup granulated white sugar3/4 cup granulated white sugar
• 1/2 cup oil1/2 cup oil
• 2 large eggs2 large eggs
• 2 tsp vanilla extract (or 2 vanilla beans*)2 tsp vanilla extract (or 2 vanilla beans*)
• 3/4 cup chocolate chips3/4 cup chocolate chips
• 1 ripe banana, cut into small chunks1 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 3/4 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.

Video

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.

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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)
• 1/2 cup sugar with 1/3 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.

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

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