Skip to Content

Chocolate Banana Muffins {with how-to video}

As an Amazon Associate I earn from qualifying purchases.

These Chocolate Banana Muffins are so moist you’ll think you’re eating a cupcake! Unsweetened cocoa in the batter and chocolate chips baked right on top give this one-bowl recipe its double chocolatey goodness.

Soft and moist, this easy muffin recipe is perfect for breakfast, brunch, or even snack time. I’ve already made Chocolate Banana Muffins twice in the last two weeks—they are that good!

a chocolate banana muffin on a marble counter with the paper lining peeled off

Chocolate Banana Muffins

Normally, over ripe bananas end up in my tried-and-true old-fashioned banana bread, but for some reason I just wasn’t feeling it this time. That, plus the fact that I had an intense chocolate craving, was why one-bowl Chocolate Banana Muffins were so tempting.

Like I said earlier, I baked up two batches of these yummy muffins in as many weeks. They are super moist, really chocolatey, and require very little prep work or clean up. That’s plenty of reasons for me to get hooked, and I bet it will be for you, too!

Make muffins in one bowl!

Many muffin recipes require mixing the dry ingredients together in one bowl, and then the wet ingredients together in a separate bowl. With this recipe, all the action takes place in one large mixing bowl, meaning fewer dishes to wash. I like that!

  1. Mash the bananas with a fork in a large mixing bowl.
  2. Add vanilla extract and one egg, and stir with the fork to combine.
  3. Add milk and canola oil and stir again until well combined.
  4. Finally, add all the dry ingredients — flour, baking soda, salt, and cocoa powder — and gently fold into the wet mixture.
  5. Divide the batter evenly into a muffin tin.
  6. Sprinkle with chocolate chips and bake.

Muffin Baking Tips

  • Resist the urge to stir and stir muffin batter. Too much stirring and the muffin texture becomes a little drier and tougher.
  • For easy removal from the pan, use paper cupcake liners coated lightly with cooking spray in the muffin tins.
  • Spoon muffin batter into the pans immediately after you have completed mixing the batter together and get them into the oven quickly. This will result in better rising.
  • Baking muffins at a higher temperature for the first five minutes will also help them rise tall.
Chocolate Banana Muffins in a muffin tin

More favorite muffin recipes!

chocolate banana muffins on a wire cooling rack

Chocolate Banana Muffins Recipe

These muffins will stay moist for 3-4 days stored in a ziplock bag or sealed container, but you won’t have to worry about that because they’re guaranteed to disappear quickly!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

First Published: October 24, 2016. Last Updated: January 23, 2020.

Yield: 1 dozen

Chocolate Banana Muffins

chocolate banana muffins on a wire cooling rack

These Chocolate Banana Muffins are so moist you’ll think you’re eating a cupcake!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 medium bananas, about 1 cup, over-ripe
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup + 1 tablespoon 2% milk
  • 2/3 cup sugar
  • 1 tablespoon packed light brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1-1/8 teaspoon baking soda
  • 1-2/3 cups all-purpose flour
  • 1/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 425 degrees.
  2. Add bananas to a large mixing bowl and mash with a fork. Stir in vanilla and egg until completely combined.
  3. Next, stir in the canola oil and milk. Add the brown sugar and white sugar and stir well.
  4. To the bowl, add the salt, baking soda, all-purpose flour, and cocoa powder. Gently fold the dry ingredients into the wet mixture until combined — do not over mix at this point.
  5. Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 5 minutes at 425 degrees.
  6. Reduce the oven temperature to 375 degrees (without opening the oven door) and continue baking for another 8 to 10 minutes, or until a pick inserted into the center of the muffins comes out clean.
  7. Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool completely.

Notes

Recipe adapted from Fork Knife Swoon.

Serve muffins warm or at room temperature.

Muffins will stay moist for 3-4 days stored in a ziplock bag or sealed container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 213mgCarbohydrates: 32gFiber: 1gSugar: 16gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

A plate full of food, with Smoked Chicken Wings
Previous
Crispy Smoked Chicken Wings: Finger Lickin' Good!
Honey Cornbread with Sage inverted on a blue plate
Next
Honey Cornbread with Fresh Sage

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares