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?
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Photo instructions
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):
FAQs
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.
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.
Freezing
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.
Recipe
Soft and Moist Chocolate Banana Muffins Recipe
Ingredients
- 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
Instructions
- 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.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Pam
My son has been asking for chocolate cake (for his birthday) and this recipe was perfect to practice with. My son has several food allergies so I substituted a few ingredients, but these came out great! I made mini muffins, yum!
Juliette
I just made these muffins and they are delicious! Thank you for sharing.Will be making it again .
Deborah
These muffins are delicious and definitely repeatable. I halved the recipe and ended up with six reasonably big muffins.
Alba Martinez
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!
Sabine
Thank you so much for your nice feedback! I'm happy that the sale was a great success. Have a wonderful weekend.
Kristina
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.
Anna
Easy and delicious recipe. I made my gluten free using GF flour and they were perfect! Thx ❤️
mel
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 🙂
Sabine
I used cupcake-sized liners. So, they are as big as doomed cupcakes rather than jumbo muffins. Hope that helps!
mel
ahhh okay and that gave you 20 in total right?
Sabine
Yes, correct.