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    Home » Chocolate Banana Muffins

    Chocolate Banana Muffins

    Published: Feb 11, 2022 · Modified: Dec 21, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These double chocolate banana muffins are moist with a rich chocolate flavor. This bakery-quality chocolate banana muffin recipe is easy to make in one bowl with simple ingredients.

    a Chocolate Banana Muffin with a bite taken out of it stacked on two other muffins

    What would you get if banana muffins and brownies had a baby?  Answer: these chocolate banana muffins! 

    This bakery-quality chocolate banana muffin recipe is easy to make in one bowl with simple ingredients. It yields an irresistibly moist and intensely chocolatey muffin that has an almost brownie-like texture while retaining a tender crumb. 

    Because chocolate for breakfast is always a good idea (also try these chocolate chip banana muffins)!

    a Chocolate Banana Muffin cut in half laying o na muffin liner so the center is visible

    Chocolate Banana Muffins: Ingredients & Substitutions

    ingredients in this Chocolate Banana Muffin recipe
    • Salted butter. Unsalted butter works well. You can substitute up to half of the butter (¼ cup) with canola oil or even applesauce if you would like. For a dairy-free version use vegan butter (like Earth Balance) or coconut oil (however coconut oil will leave the muffins with a little coconut flavor)!
    • Overripe Bananas. Buy some extra bananas and let them get extra brown just to make this recipe. If you use under-ripe bananas (yellow or greenish) your bread will lack moisture and sweetness.  
    • Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe. 
    • Light brown sugar. Dark brown sugar and coconut sugar are good substitutes.
    • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. For a gluten-free version use a 1:1 all-purpose gluten-free baking flour.
    • Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate banana muffins use dark cocoa powder. 
    • Cinnamon. The little touch of cinnamon in this chocolate banana muffin recipe makes it extra special, you can omit it but I don't recommend it.
    • Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up. 
    3 Chocolate Banana Muffins on a white plate

    How to make Chocolate Banana Muffins

    This chocolate banana muffin recipe is easy to make in one bowl - but to ensure your success we'll walk through the process step-by-step and don't forget to watch the video!

    Begin by whisking together the wet ingredients in a large bowl.

    two photos showing how to make this Chocolate Banana Muffin recipe - combining wet ingredients

    Then add the granulated sugar and brown sugar and until combined and the mixture is smooth.

    two photos showing how to make this Chocolate Banana Muffin recipe - adding white and brown sugar

    Next, add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.

    two photos showing how to make this Chocolate Banana Muffin recipe combining wet and dry ingredients

    Once the batter is smooth, gently fold in the chocolate chips (or your mix-ins of choice). Here are some suggestions:

    • Chocolate Chips (milk, dark, light, etc.)
    • Walnuts
    • Pecans
    • Cinnamon chips
    • White chocolate chips
    • Blueberries
    • Dried fruit (cranberries, rasins, etc.)
    • Swirl of peanut butter or Nutella 
    • Unsweetened coconut
    two photos showing how to make this Chocolate Banana Muffin recipe adding chocolate chips

    Bake

    Lightly grease two standard 12-cup muffin pans, or line the pans with cupcake liners and then grease. Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.

    Bake in preheated oven for 13-15 minutes, until a toothpick inserted into center of a muffin comes out clean.

    These chocolate banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot.

    Cool in the baking pan on a wire rack for at least 10 minutes.  Then, remove the muffins from the pan and transfer them to the wire cooling rack and let cool completely.

    Note: you can also make chocolate banana bread! Yum!

    two photos showing chocolate banana muffins in the muffin tin before and after baking

    Serve!

    These chocolate banana muffins are delicious when served plain without any toppings or spreads, but here are some suggestions .

    • Slather on some homemade peanut butter. 
    • Spread this homemade cinnamon honey butter over warm banana muffins for a special treat. 
    • Serve with some homemade vanilla almond butter. 

    Store/Freeze

    Let the muffins cool completely, then store them in a single layer in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

    10 Chocolate Banana Muffins after baking

    Recipe FAQs

    How do I make my banana muffins more moist?

    If these muffins aren't moist it's likely they were over-baked. Bake for a shorter amount of time. Also make sure to use full-fat ingredients, measure flour correctly and don't make substitutions.

    Can bananas be too ripe to use in banana muffins?

    Even black bananas can be used to make these chocolate banana muffins! Just make sure they are not moldy.

    Can I use frozen bananas?

    To use frozen bananas in this recipe, thaw them first either by letting them sit out at room temperature or by warming them on low power in the microwave until they are just room temperature. Then use in the recipe as directed.

    one Chocolate Banana Muffin stacked on top of 2 other Chocolate Banana Muffins

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Chocolate Banana Muffins

    Laura
    These double chocolate banana muffins are moist with a rich chocolate flavor. This bakery-quality chocolate banana muffin recipe is easy to make in one bowl with simple ingredients.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 18 Muffins
    Calories 216 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • whisk
    • standard muffin pan

    Ingredients
     
     

    • ½ cup salted butter melted
    • 4 overripe bananas – mashed 1 ½ cups
    • 2 eggs beaten
    • 2 tsp pure vanilla extract
    • ¾ cup granulated sugar
    • ¼ cup light brown sugar packed
    • 1 ¼ cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • 1 tsp baking soda
    • ½ tsp fine sea salt
    • ¼ tsp ground cinnamon
    • 1 cup semisweet chocolate chips
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 400 degrees F.
    • Grease or line 2 standard 12-cup muffin tins set aside.
    • In a large bowl, whisk together melted butter, bananas, eggs and vanilla. Stir until combined.
    • Add granulated sugar and brown sugar. Stir until combined and the mixture is smooth.
    • Add flour, cocoa powder, baking soda, sea salt and cinnamon to the wet mixture and stir until the mixture is smooth and uniform throughout.
    • Gently fold in the chocolate chips.
    • Measure ¼ cup batter into each well of a muffin tin.
    • Bake in the preheated oven for 13-15 minutes, or until the tops are set and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
    • Cool in the baking pan on a wire rack for at least 10 minutes. Then, remove the muffins from the pan and transfer them to the wire cooling rack and let cool completely.
    • Serve.

    Video

    Notes

    Ingredient Substitutions
    • Salted butter. Unsalted butter works well. You can substitute up to half of the butter (¼ cup) with canola oil or even applesauce if you would like. For a dairy-free version use vegan butter (like Earth Balance) or coconut oil (however coconut oil will leave the bread with a little coconut flavor)!
    • Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe. 
    • Light brown sugar. Dark brown sugar and coconut sugar also work well. 
    • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. For a gluten-free version use a 1:1 all-purpose gluten-free baking flour.
    • Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up. 

    Store/Freeze

    Let the muffins cool completely, then store them in a single layer in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

    Nutrition

    Serving: 1muffinCalories: 216kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 180mgPotassium: 210mgFiber: 3gSugar: 18gVitamin A: 206IUVitamin C: 2mgCalcium: 19mgIron: 2mg
    Tried this recipe?Let us know how it was!

    If you like this recipe, try these: 

    • These are literally the best banana muffins you will ever make or eat! Seriously the best.
    • This banana cake is better than Sara Lee and you have to make it asap!
    • These mocha chocolate scones and these cinnamon chip scones are some of my all-time favorites. 
    • Try this chocolate zucchini cake - YUM!
    • Try our recipe for the BEST banana bread and chocolate chip banana bread. 
    • Looking for a healthier banana bread recipe? Then try my beloved Paleo Banana Bread or this Double Chocolate Chocolate Zucchini Banana Bread!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Chocolate Bundt Cake
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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Sarah

      February 22, 2022 at 7:02 am

      Hello,

      Is it possible to make mini muffins with this recipe by altering baking temperature and/or time?

      Thanks!

      Reply
    2. Sarah

      February 21, 2022 at 5:36 pm

      5 stars
      This is the rare banana muffin that does not get a soggy top after a few days… they are excellent!

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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