Chocolate banana muffins are what you bake when you want something rich and chocolatey but still soft, moist, and easy. Ripe bananas bring natural sweetness and keep the crumb tender, while cocoa gives you deep chocolate flavor without needing anything complicated.
These muffins work for breakfast, snacks, or a quick dessert, and they freeze beautifully. If your past chocolate muffins turned out dry, this recipe avoids that by balancing banana moisture with the right amount of fat and cocoa.
Reasons to Try Chocolate Banana Muffins
- Moist and tender: Bananas keep the muffins soft for days.
- Deep chocolate flavor: Cocoa makes them taste rich without frosting.
- Easy to make: One bowl, simple mixing, no fancy tools.
- Great way to use ripe bananas: Perfect when bananas are spotty and soft.
- Freezer-friendly: Bake once, grab later.
Ingredients Notes
- Ripe bananas
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Eggs
- Brown sugar
- Granulated sugar
- Vanilla extract
- Unsalted butter
- Greek yogurt
- Chocolate chips
SaveHow to Make Chocolate Banana Muffins
- Mash bananas until mostly smooth.
- Mix in eggs, sugars, vanilla, butter, and yogurt.
- Stir in dry ingredients just until combined.
- Fold in chocolate chips gently.
- Scoop into a muffin pan and top with extra chips.
- Bake until the centers are set and a toothpick comes out with a few moist crumbs.
What You Must Know Chocolate Banana Muffins
- Ripe bananas are non-negotiable. If they’re not spotty, the flavor will be weak and the muffins won’t be as moist.
- Cocoa dries batter. That’s why yogurt is important here—don’t skip it or the muffins can turn dry.
- Don’t overmix. Overmixing = dense muffins. Mix only until flour disappears.
- Watch bake time. Chocolate muffins can look “done” before they are. Check the center.
- Chocolate chips can sink. Use a thicker batter and don’t overload with chips.
SaveHelpful Tips
- For stronger chocolate flavor: Add a small spoon of espresso powder (optional) or use Dutch-process cocoa if you like a smoother taste.
- For taller tops: Fill cups well and bake right away once mixed.
- For cleaner liners: Let muffins cool fully before peeling.
Variations and Substitutions
- Nutty: Add chopped walnuts or pecans.
- No chocolate chips: Leave them out for a less sweet muffin, or add chopped dark chocolate.
- Dairy-free: Use neutral oil instead of butter and dairy-free yogurt.
- Whole wheat: Replace part of the flour with whole wheat flour for a heartier muffin.
- Mini muffins: Same batter, shorter bake time—keep an eye on them.
Serving Suggestions for Chocolate Banana Muffins
- Warm one slightly and spread with butter or nut butter.
- Serve with milk or coffee.
- Add sliced banana on the side for breakfast.
- Dust with powdered sugar for a simple dessert look.
SaveStorage and Reheating
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
Freezing: Freeze for up to 3 months in a sealed bag.
Reheating: Microwave briefly or warm in the oven until soft.
Frequently Asked Questions about Chocolate Banana Muffins
Can I use frozen bananas?
Yes. Thaw them first and drain off excess liquid if there’s a lot, then mash and use as normal.
Why are my muffins dry?
Usually from too much flour, overbaking, or skipping the yogurt. Measure flour correctly and pull muffins when a tester shows moist crumbs.
Can I make these without eggs?
Yes. Use a flax egg replacement. The texture will be a bit softer, but it works.
What cocoa powder should I use?
Natural cocoa gives a stronger bite, while Dutch-process tastes smoother. Both work in this recipe.
How ripe should the bananas be?
Very ripe, with lots of brown spots or mostly brown peel. That’s where the best sweetness and moisture come from.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 5 g |
| Carbohydrates | 41 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugar | 23 g |
| Sodium | 220 mg |
Insanely Moist Chocolate Banana Muffins (Double Chocolate!)
Ingredients
- 3 ripe bananas mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter melted and cooled
- 1/3 cup Greek yogurt
- 3/4 cup chocolate chips plus more for topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with liners or lightly grease it.
- In a large bowl, mash bananas. Whisk in eggs, brown sugar, granulated sugar, vanilla, melted butter, and Greek yogurt.
- In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to wet ingredients and stir gently just until combined.
- Fold in chocolate chips.
- Divide batter into muffin cups, filling about 3/4 full. Add extra chips on top.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan briefly, then transfer to a rack to cool completely.