There’s nothing quite like the combination of ripe bananas and rich chocolate to create a delightful treat. These Banana Chocolate Muffins are moist, fluffy, and loaded with chocolatey goodness in every bite. Perfect for breakfast, a snack, or even dessert, these muffins are easy to make and sure to please everyone. Whether you’re a seasoned baker or just starting out, this recipe will become a favorite in no time. Let’s get baking and fill your kitchen with the irresistible aroma of freshly baked banana chocolate muffins!

What You’ll Need

Ingredients

• ½ cup Butter
• ½ cup Sugar
• ½ cup Brown Sugar
• 1 Egg
• 1 tsp Vanilla Essence
• 1 ½ cup Flour
• 2 tbsp Cocoa
• 1 tbsp Baking Powder
• ½ tsp Baking Soda
• 3 Bananas
• ½ to 1 cup Chocolate Chips

Equipment I Used

• Stand Mixer
• Mixing Bowls
• Muffin Pan
• Mesh strainer
• Cupcake Scoop
• Cooling Rack

How To Make It

Prepare the Bananas and Chocolate Chips

In a medium-sized bowl, mash the bananas using a fork or potato masher until they reach a smooth consistency. Add ½ to 1 cup of chocolate chips to the mashed bananas, depending on how chocolatey you want your muffins. Mix well to evenly distribute the chocolate chips. Set this mixture aside. Note: I used 1 cup in my recipe.

Mix the Dry Ingredients

In a separate large bowl, combine the flour, cocoa powder, baking powder, and baking soda. Whisk these dry ingredients together until they are thoroughly mixed and any lumps are broken up. Set the bowl aside. Note: To ensure a smooth batter, use a mesh strainer to sift the flour and cocoa powder before mixing with the other dry ingredients.

Cream the Butter and Sugars

In a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, add the butter, sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy, about 3-5 minutes. Make sure to scrape down the sides of the bowl as needed to ensure even mixing.

Once the butter and sugar mixture is well combined, add the egg and vanilla essence. Continue to mix on medium speed until the egg and vanilla are fully incorporated and the mixture is smooth.

Combine the Wet and Dry Ingredients

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour mixture is fully incorporated and the batter is smooth. Be careful not to overmix, as this can make the muffins tough.

Fold in the Bananas and Chocolate Chips

Remove the bowl from the mixer and gently fold in the mashed bananas and chocolate chips using a spatula. Alternatively, you can add the banana mixture directly to the stand mixer on the slowest speed (“stir”) to incorporate them evenly. Mix just until the bananas and chocolate chips are distributed throughout the batter.

Prepare the Muffin Pan

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease each muffin cup with cooking spray.

Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full. This recipe makes approximately 16-18 muffins, so you may need to use two muffin pans or bake in batches.

Bake the Muffins

Place the muffin pan in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. The muffins should be slightly domed and firm to the touch.

Note: When slightly pressing on a muffin, it should spring back up if fully cooked. If the imprint stays, the muffin is not cooked enough and needs more time in the oven.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your banana chocolate muffins warm or at room temperature.

Make-Ahead Tips

Want fresh muffins without the morning rush? You can prepare the batter the night before, cover tightly, and refrigerate it. In the morning, simply scoop into muffin tins and bake as directed — just add 1–2 extra minutes of baking time. You can also bake the muffins ahead and freeze them for a grab-and-go breakfast or snack anytime. Just thaw at room temperature or pop them in the microwave for a warm, bakery-style treat.

Storage & Reheating

Room Temperature:

• Store cooled muffins in an airtight container for up to 3 days.​

Refrigeration:

• Place muffins in a sealed container and refrigerate for up to 1 week.​

Freezing:

• Wrap each muffin individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months.​

Reheating:

• Thaw frozen muffins at room temperature or microwave for 20-30 seconds until warm.