Chocolate Banana Muffins Recipe

I perfected a Chocolate Banana Muffins Recipe that uses a simple trick to lock in peak banana flavor while studding the batter with plenty of chocolate chips to keep you guessing.

I swear these muffins started as a snack and turned into an obsession. I love how mashed ripe bananas make the batter sweet and floppy, then pockets of semisweet chocolate chips melt into gooey bites.

I call it my Chocolate Banana Muffins Recipe when friends ask, and it always ends up in the Muffin Recipes Banana Chocolate Chip pile on my blog. Theyre messy, quick to throw together and somehow always impress, even when I forget a step or two.

If you want something chocolatey but a little fruit forward this is it, and yes youll want seconds.

Ingredients

• All purpose flour: provides carbs and structure, little protein, creates tender crumb.
• Unsweetened cocoa powder: rich chocolate flavor, antioxidants, slightly bitter, low sugar.
• Granulated sugar: adds sweetness, helps browning and texture, no real nutrients.
• Ripe bananas: it’s natural sweetness, fiber and potassium, moistens batter and masks bitterness.
• Eggs: adds protein and fat, bind ingredients, help rise and make tender.
• Vegetable oil or melted butter: gives moistness and richer flavor, increases calories.
• Yogurt or sour cream: adds tang, moisture and tender crumb, some protein.
• Semisweet chocolate chips: melty pockets of sweetness, mostly sugar and fat.
• Chopped walnuts or pecans optional: add crunch, healthy fats and some protein.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed ripe bananas about 2 or 3 bananas
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 3/4 to 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts or pecans optional

How to Make this

1. Preheat oven to 350 F 175 C and line a 12 cup muffin tin with liners or grease it well, then measure flour by spooning into the cup and level it off so you dont end up with too much.

2. In a medium bowl whisk together 1 1/2 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.

3. In a large bowl mash 1 cup ripe bananas about 2 or 3 bananas, then add 2 large eggs, 1/2 cup vegetable oil or melted butter, 1/2 cup plain yogurt or sour cream and 1 teaspoon vanilla extract; beat or whisk until smooth and combined.

4. Pour the wet mixture into the dry ingredients and fold together gently with a spatula just until no big streaks of flour remain, its ok if the batter is a little lumpy but dont overmix or the muffins will get tough.

5. Fold in 3/4 to 1 cup semisweet chocolate chips and if you like add 1/2 cup chopped walnuts or pecans optional, reserve a few chocolate chips to sprinkle on top for a prettier muffin.

6. Scoop batter into the prepared muffin cups filling each about three quarters full so theres room to rise, use an ice cream scoop or two spoons to keep sizes even.

7. Bake in the preheated oven for about 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter; rotate the pan halfway through if your oven has hot spots.

8. Let the muffins cool in the pan for 5 to 10 minutes then transfer to a wire rack to cool more, they set up a bit as they cool so dont panic if they look slightly soft when you pull them out.

9. Store cooled muffins in an airtight container at room temperature for 2 days, refrigerate up to a week or freeze up to 3 months; to refresh from frozen microwave one for 15 to 25 seconds until warm.

Equipment Needed

1. 12-cup muffin tin (paper liners or nonstick spray to grease it)
2. Set of dry measuring cups plus measuring spoons (to level flour and measure baking soda etc)
3. Liquid measuring cup for oil and eggs
4. Two mixing bowls, medium and large
5. Whisk (or a hand mixer if you prefer)
6. Rubber spatula for folding and scraping the bowl
7. Fork or potato masher to mash the bananas
8. Ice cream scoop or two spoons to portion batter evenly
9. Wire cooling rack and oven mitts for safe handling
10. Toothpick or cake tester to check for doneness

FAQ

Chocolate Banana Muffins Recipe Substitutions and Variations

• Eggs: For each egg use 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes) so for 2 eggs use 2 tbsp flax + 6 tbsp water. Or use 1/4 cup applesauce per egg for a sweeter, denser muffin.
• All purpose flour: Swap 1:1 with whole wheat pastry flour for a nuttier flavor, or use a gluten free 1-to-1 baking blend that contains xanthan gum. If using whole wheat you might add a tablespoon or two extra yogurt to keep them moist.
• Vegetable oil or melted butter: Replace 1:1 with melted coconut oil, or cut fat by swapping up to half the oil for applesauce (keeps moisture but gives a bit denser crumb).
• Plain yogurt or sour cream: Use equal amounts of buttermilk or plain non dairy yogurt 1:1. Greek yogurt works too, just thin it with a tablespoon or so of milk if the batter seems too thick.

Pro Tips

1. Use very ripe bananas, the browner the better, they give the most flavor and sweetness. If yours are super sweet reduce the sugar by 2 to 3 tablespoons so the muffins dont turn cloying. Microwave a banana for 10 to 15 seconds if it seems firm, it makes mashing way easier.

2. Dont overmix the batter, fold just until you cant see big streaks of flour. Overworking develops gluten and makes muffins tough, so stop when it looks a little lumpy. Use a rubber spatula and scrape the bottom few times instead of whisking.

3. Toss the chocolate chips in a tablespoon of flour before folding them in so they dont all sink to the bottom. Also try using a mix of whole chips and chopped chocolate for pockets of gooey melty bits and prettier tops if you press a few on after scooping.

4. To keep muffins moist store with a slice of bread in the container or freeze individually in airtight bags. Reheat from frozen wrapped in a damp paper towel for about 20 to 30 seconds to restore softness, or warm in a 325 F oven for 8 to 10 minutes for a crisper top.