Chocolate banana muffins are an easy breakfast treat plus these can also be made dairy free!
You know when you have those 2 bananas leftover in your fruit bowl and you don’t want to throw them out- but you also don’t know what to do with them? Answer: you make these muffins!
Chocolate Banana Muffins
These muffins are fluffy, chocolatey, and give you all the breakfast feels from the bananas.
Overripe brown bananas are the best for baking! The darker the spots mean the sweeter the baked good. That means that if you bake with them you can cut down a little on the sugar in your recipe to make it healthier, and will also result in a more moist muffin.
How to make chocolate banana muffins:
Making these muffins is super easy following the muffin mixing method. To break it down for you:
Mix the wet ingredients in one bowl (the banana is considered a wet ingredient) and the dry ingredients in another bowl. Combine them by mixing the wet into the dry, add in the chocolate chips and bake! Make sure you don’t overmix the batter though or your muffins will be tough and not tender. So only mix until the ingredients come together!
How to bake these muffins:
With the muffin method you bake the muffins on a high temperature- in this case 425°- for only a few minutes and then turn down the temperature to 350° for 15 minutes to finish up the baking. This is what gives muffins their domed top! You won’t get the dome if you just bake them on 350.
What kind of chocolate to use:
Good news! You can use any kind of chocolate chips or chunks. I used non dairy semi sweet chocolate chunks in this recipe but you can definitely use milk chocolate, or a dairy dark chocolate chips. Even white chocolate chips would be good! You can’t go wrong with any kind of chocolate in my opinion.
I will say that you need to dust whatever chocolate (or nuts or anything you add to your baked goods) with a little bit of flour before mixing it into the batter so that it doesn’t sink to the bottom of your muffins.
SUCKS when you get all excited about a chocolate chip muffin and you bite into it to find all the chips on the bottom. so make sure you lightly dust em up!
You can also make these super pretty by adding some sliced bananas on top of the muffin batter before you bake, because you know, why not! Your desserts and baked goods deserve to be pretty!
For more muffin recipes try these!
- Chocolate Chip Dairy Free Muffins
- Carrot Cake Muffins with Cream Cheese Frosting
- Cherry Dark Chocolate Muffins
- Peach Muffins with Crumb Topping
Chocolate Banana Muffins
Chocolate banana muffins that are easy to make, moist, fluffy, and use up those extra ripe bananas you have sitting on the counter!
- Prep Time: 10 minutes
- Cook Time: 20-23 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: dessert
- Method: muffin
- Cuisine: american
- ½ cup melted butter or Earth balance for dairy free
- 2 overripe bananas (plus more for garnish, optional)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cup all purpose flour
- 1 cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- 1 cup chocolate chips or chunks
- 2 teaspoon all purpose flour
- Sliced banana for garnish
- Preheat oven to 425° degrees. Line a muffin tin with 12 muffin liners and set aside.
- Melt the butter or earth balance in a small microwaveable bowl or on the stove top and set aside to cool.
- Mash the bananas in a medium size bowl; add in the eggs, vanilla, and cooled melted butter. Whisk to combine. In another bowl combine the flour, brown sugar, baking soda, baking powder, cocoa powder, and salt and mix lightly. Add the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix or the muffins will be tough.
- Take the last 2 teaspoons of flour and dust the chocolate chips with them- this will ensure they don’t sink to the bottom of the muffins! Pour the chocolate chips into the muffin batter and lightly mix. Using a regular sized ice cream scoop or a ¼ cup measuring cup, evenly fill the muffin tin. For a pretty garnish, top the muffin batter with banana slices or extra chocolate chips.
- Bake at 425° degrees for 8 minutes and then lower the oven temperature to 350°F (dont open the oven!) and continue baking for 10 minutes. The muffins are done when the edges are crisp and the tops are firm.
To make this recipe dairy free use a dairy substitute like Earth balance, and use non dairy chocolate chips.
- Serving Size: 1
- Calories: 234
- Sugar: 23g
- Sodium: 139mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 51mg
Keywords: what to do with overripe bananas, banana recipes, banana chocolate recipes, overripe banana recipes