Loaded with plenty of chocolate and sweet, ripe bananas, these Chocolate Banana Muffins are a delicious way to start the day. They’re ultra moist, tender, and versatile—perfect for breakfast, snacks, or dessert. Make a double batch and freeze half for quick mornings.
If you enjoy homemade muffins, try other favorites like Double Chocolate Chip Muffins or Flourless Peanut Butter Banana Muffins for more variety.
Chocolate Chip Banana Muffins
These muffins combine the natural sweetness of ripe bananas with rich chocolate for a treat that works any time of day. They come together quickly and freeze well, making them ideal to prepare ahead. Because they’re portioned into individual servings, they’re easier to store and serve than a loaf of banana bread.
What you’ll need to make Chocolate Banana Muffins
- Bananas: Use ripe bananas with brown spots for the sweetest flavor.
- Butter and sugar: Creaming butter with brown and granulated sugar adds lightness and helps distribute sweetness evenly.
- Eggs: Eggs bind and help the muffins rise.
- Vanilla: Enhances the warm, sweet notes.
- Flour: All-purpose flour forms the base of the batter.
- Chocolate: Unsweetened cocoa powder plus semi-sweet chocolate chips create depth and pockets of melty chocolate.
- Baking soda: Provides lift and keeps the crumb tender.
- Sour cream: Adds moisture and a slight tang—Greek yogurt or buttermilk can be substituted.
How to make Chocolate Banana Muffins
- Preheat and prep: Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin or line with paper liners.
- Cream butter and sugars: In a stand mixer fitted with the paddle (or using a hand mixer), cream softened butter with light brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time and mix in the vanilla, scraping the bowl as needed.
- Combine dry ingredients: In a separate bowl whisk together the all-purpose flour, cocoa powder, baking soda, and salt. With the mixer on low, add the dry mix and mix just until combined.
- Stir in wet ingredients: Fold in the sour cream and mashed ripe bananas gently—avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Fold in the semi-sweet chocolate chips until evenly distributed.
- Fill the tin: Divide the batter evenly among the 12 muffin cups.
- Bake: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 12–14 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions
How ripe do bananas have to be for muffins?
Bananas should be soft with brown spots or fully brown for the sweetest flavor and strongest banana taste.
What makes a muffin light and fluffy?
Creaming butter and sugar incorporates air, and using the right amount of leavening (baking soda) helps the muffins rise and stay tender.
What is the secret to moist muffins?
Sour cream (or Greek yogurt/buttermilk) adds fat and moisture, producing a soft, tender crumb.
How to store muffins
- Store: Keep muffins in an airtight container at room temperature up to 3 days, or refrigerate for up to a week.
- Freeze: Freeze cooled muffins in an airtight container or zip-top bag for up to 3 months. Thaw completely before serving.
Tips for Success
- Cream the butter and sugar thoroughly to add lightness to the muffins.
- Bananas: Use overripe bananas—freeze extras to use later in baking or smoothies.
- Add nuts: Fold in walnuts or pecans for crunch, if desired.
More Muffin Recipes you will love
- French Toast Muffin Cups
- Morning Glory Muffins
- Pumpkin Chocolate Chip Muffins
- Blueberry Streusel Muffins
- Egg Muffin Cups
Recipe: Chocolate Banana Muffins
Chocolate Banana Muffins
Ingredients
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F. Grease a muffin tin or line with liners. In a mixer, cream butter with brown and granulated sugar until pale and fluffy, 2–3 minutes.
- Add eggs and vanilla, mixing until combined and scraping the bowl as needed.
- Whisk together flour, cocoa powder, baking soda, and salt. With the mixer on low, add the dry mix and stir just until combined.
- Fold in sour cream and mashed bananas gently—do not overmix.
- Fold in the chocolate chips.
- Portion batter evenly into 12 muffin cups.
- Bake at 425°F for 5 minutes. Without removing the pan, reduce the oven to 350°F and bake an additional 12–14 minutes, until a toothpick inserted comes out mostly clean.
- Cool in the pan for a few minutes, then transfer to a rack to cool completely.
Nutrition Information
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