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!
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!
- Mash the bananas with a fork in a large mixing bowl.
- Add vanilla extract and one egg, and stir with the fork to combine.
- Add milk and canola oil and stir again until well combined.
- Finally, add all the dry ingredients — flour, baking soda, salt, and cocoa powder — and gently fold into the wet mixture.
- Divide the batter evenly into a muffin tin.
- 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.
More favorite muffin recipes!
- Blueberry Oatmeal Muffins – bursting with fresh berries and crowned with a brown sugar streusel crumble.
- Peach Streusel Muffins – full of chopped peaches and topped off with a cinnamon crumble and creamy glaze.
- Banana Chocolate Chip Coconut Muffins – made with whole wheat flour, bananas, chocolate chips, and coconut.
- Maple Glazed Bacon Muffins – sweet and salty together–if you like bacon–you’ll love these muffins!
- Blueberry Streusel Muffins – streusel is in the batter and sprinkled on top, creating a little bit of spice and crunch inside and out.
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!
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First Published: October 24, 2016. Last Updated: January 23, 2020.
- 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
- Preheat the oven to 425 degrees.
- Add bananas to a large mixing bowl and mash with a fork. Stir in vanilla and egg until completely combined.
- Next, stir in the canola oil and milk. Add the brown sugar and white sugar and stir well.
- 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.
- Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 5 minutes at 425 degrees.
- 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.
- Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool completely.
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.
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Amount Per Serving: Calories: 233Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 213mgCarbohydrates: 32gFiber: 1gSugar: 16gProtein: 3g
Sheila Thigpen, author of 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. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!