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 â…“ 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.
Anne
I am so glad that I stumbled upon this recipe. The muffin definitely lives up to is name; 'soft and moist', I immediately had 3 right out of the oven.
HEAVENLY.
Thank you Sabine for sharing this recipe!
Nabiha Heba
This is my second time baking this deliciously moist muffins. And when I say moist, it's moist with capital M fam. Don't think any other muffin recipe can top this. I don't usually comment on recipes, but this had me compelled to. Its perfect ratio of chocolate richness with the right blend of sweetness will have you munching on these for hours. It had my family convinced even though my parents don't prefer chocolate. You bet this should be your go to muffin recipe. I am so glad I came across this recipe.
Ps. For someone who doesn't prefer banana flavour in desserts can omit the banana chunks at the end. It'll turn out the same but might go easy with the banana after taste. Honestly still is the best muffin recipe out there.
JazakAllah khair for sharing your recipe ?
Deepshikha
Lovely recipe. Who ever ate this didn't believe this was home made and had banana in it. Thank you very much. My kid is a fan of this and he ate the most
Melania
The best muffins i ever baked!!
Thank you so much for your recipies! Everything you bake it.s amazing!!
Sabine
Thank you so much for your feedback, Melania! I’m happy that you like it!
Teresa Wersan
Can you substitute all purpose flour with a nut flour? Coconut or almond?
Sabine
Baking with nut flour works differently because it requires a different ratio of wet/dry ingredients. I don't recommend it.
Rashmi
How many bananas equal to 10 oz or 300 g? I have like 6 medium size bananas really ripe and don’t have a measuring scale sadly. That’s a story for another day.
Sabine
Hi Rashmi, it's 1 cup mashed bananas. It is about 3 bananas depending on the size. In the video, you see the required consistency. Hope that helps.
Ana
Hey! I just discovered your blog, and I am a hugeee fan, I just have tho, for this type recipe, is it the same batter/base for muffins and loaves? Or is there a difference between them, thanks!!! Can’t wait to do every single recipe!
Greetings from Mexico 🙂
Sabine
Hi Ana, Thank you so much! I'm glad you like my blog! The batter of muffins, cupcakes, cakes, loaves differs a bit. But I have different banana cake and loaf recipes on my blog if you are not in the mood for muffins. Just search for banana and you will find something you like 🙂 Have a wonderful day, Sabine
Karly
My kids would love these! Super easy!!
Sabine
I'm sure your kids would love these! They are easy to make, and almost everyone loves banana and chocolate, right? Happy Easter, Karly!
Albert Bevia
These look and sound amazing, such a great idea with the banana chunks...now I want to go to San Francisco!!! great post and recipe 🙂
Sabine
Thank you so much, Albert! I lost my heart in San Francisco. The food is incredibly delicious and the city is just magical. Happy Easter!
Yvonne
Gotta love the moistness bananas add to cakes/muffins- and the fact that they're so easy to make too! These look amazing, I wish I had a batch of these ready for breakfast tomorrow morning! (Shame the banana I just bought are far fromrip!) Love the idea of banana chunks too- I bet these tasted amazing!
Sabine
Thank you so much, Yvonne. They are a great way to start the day. You are true, the bananas add an extra moistness to the muffins. I love to have fresh banana chunks in cakes or muffins. Happy Easter.