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Chocolate banana muffin topped with chocolate chips. The white paper liner is pulled away to show the muffin texture.

Chocolate Banana Muffins

This recipe makes chocolate banana muffins that taste like a cross between a chocolate cupcake and banana bread. They’re moist, rich, and not too sweet. Be sure to use very ripe bananas for the best flavor and texture.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 muffins

Ingredients

  • 3 large ripe bananas about 1 ¼ cups mashed
  • ½ cup butter, melted (4 ounces; 112 grams)
  • ¾ cup packed light or dark brown sugar (5 ¼ ounces; 150 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour (6 ⅓ ounces; 180 grams)
  • ½ cup cocoa powder (1 ½ ounces; 42 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips, optional (6 ounces; 170 grams)
  • 1 cup chopped nuts, optional (4 ounces; 112 grams)
  • Extra chocolate chips for sprinkling, optional

Instructions

  1. Preheat the oven to 350℉. Line 16 standard muffin cups with paper liners. Lightly grease the top of the pan to keep the muffins from sticking.

  2. In a large bowl, mash the bananas. Add the brown sugar. Mix until smooth. Add the melted butter, eggs, and vanilla. Stir until smooth.
  3. Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until a thick batter forms. Stir in chocolate chips and nuts, if using.

  4. Fill muffin cups ⅔ full. Sprinkle chocolate chips on top of each muffin.

  5. Bake until muffins are set and a cake tester inserted into the center comes out clean, about 25 minutes.
  6. Cool the muffins in the pan for about 10 minutes. Then remove and let them cool completely.