These chocolate banana muffins are so soft, fluffy, and easy to make! With only 10 minutes to prepare and 18 minutes to bake, they are the perfect thing to bake on weekends or for when you have to use up overripe bananas!
You know when you have those 2 bananas left over in your fruit bowl and you don’t want to throw them out- but you also don’t know what to do with them? What do you do?
Answer: you make these delicious double chocolate banana muffins!
Ingredients for this recipe:
First comes first, use overripe bananas. Do not throw our your overripe bananas, they are so great to bake with!
The darker and more spotty the bananas are, the sweeter they are.
If you don’t have the time to bake but find yourself with overripe bananas, you can freeze them for another time. Just peel them and wrap them in plastic wrap and stick them in the freezer.
Defrost in the fridge before baking.
If your bananas aren’t dark and spotty you can use them regardless. Or to speed up the process you can bananas in a paper bag overnight.
When baking with bananas you can cut down a little on the sugar in your recipe to make it healthier. This will also result in a more moist muffin. Win, win!
Making the muffins
Making the muffins is super easy. You don’t need any fancy equipment or even a stand mixer. The best way to make any kind of muffin is by hand!
You’ll need:
- 2 mixing bowls
- spatula
- Muffin pan
- Muffin liners or make your own. See below!
Start by mixing the wet ingredients (melted butter, eggs, mashed banana, and vanilla) in one bowl. Add the dry ingredients (flour, sugar, baking powder and soda, salt, and cocoa) in another bowl and mix lightly.
Combine them by mixing the wet into the dry, dust the chocolate chips with flour, throw them into the batter and bake!
The reason why it’s better to make muffins by hand is so you don’t over-mix the batter.
An over-mixed batter leads to a tough muffin and nobody wants that!
Make sure to mix just until the batter comes together to ensure these muffins stay moist and fluffy. You’ll know it’s perfectly mixed when the batter is thick and you no longer see any of the dry ingredients.
Next line a muffin tin with muffin liners and fill with batter 3/4 of the way full. Do not overfill the liners or the batter will spill over.
How to make your own muffin liners
Every once in a while I will prep my muffin batter only to realize I am out of liners. So I figured out a way to make my own!
- Cut parchment paper into 5×5″ squares. Use a ruler to help you measure it out.
- Center each square on top of each muffin cup.
- Use your fingers to lightly flick some water on top of each liner.
- Find a cup that fits into the muffin cup and use it to press it down into it to create the hole.
- Fill with batter 2/3rd of the way up and bake!
Measure and cut 5×5 parchment squares Center and lightly wet the parchment Push it down with a cup to create the shape
How to bake
A classic bakery style muffin has that beautiful domed top.
The secret to creating that round top is to start baking the muffins at a high temperature, and then finishing it at a lower temperature.
Preheat your oven to 425°F and bake for 8 minutes. Then lower the oven and finish baking at 350°F. This is what gives muffins their rounded dome top!
You won’t get the dome if you just bake them on 350°.
Toppings
I used a mixture of milk and semi sweet chocolate chips in this recipe but you can use any kind of add ins like:
- nuts
- white chocolate chips
- coconut
- caramel chips
- milk chocolate
To make sure your toppings don’t sink to the bottom of your muffins, lightly dust them with flour before adding them to the batter.
How to make these into mini muffins
Line a mini muffin tin with mini muffin liners. Fill 2/3rd of the way full and bake on 425° for 5 minutes then switch to 350° for an additional 7 minutes.
How to make these vegan
Yes it can be done! One of my awesome readers figured this out and loved the results so I am sharing it with you. Thank you Shanice!
To make these muffins vegan you can substitute the butter for melted coconut oil.
To make a vegan egg substitute- mix together 1 tablespoon flax meal with 3 tablespoons of water. You will need to make 2 flax meal eggs for this recipe.
Storing
Store the muffins in an airtight container or zip top bag on the counter for up to 3 days. You can also put them in the fridge but it is not required.
Freezing
These muffins freeze well!
To freeze, wait for the muffins to completely cool. Then wrap them in plastic wrap and then in another freezer safe plastic bag.
Alternatively you can line them up in a freezer safe bag and squeeze as much air out of it that you can, but wrapping them one by one will lead to better results after defrosted.
Defrosting
Leave them on the counter for 1-2 hours to come to room temperature. You can also microwave them for 30 seconds at a time to warm them up and melt the chocolate chips!
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
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Chocolate Banana Muffins
Ingredients
- ½ cup butter melted
- 2 overripe bananas plus more for garnish, optional
- 2 eggs large
- 2 teaspoons vanilla extract
- 1 ¼ cup all purpose flour Plus 2 teaspoons, separated
- 1 cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 425° degrees. Line a muffin tin with 12 muffin liners and set aside.
- Melt the butter in a medium size microwaveable bowl and set aside to cool for 2 minutes.
- Un-peel and mash the bananas into the melted butter using a fork. If the bananas are not overripe, mash them in a separate bowl or cutting board.
- Add the eggs and vanilla and 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 over-mix 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 3/4 way full. Do not over fill!
- 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.
Notes
Nutrition
I LOVE when you rate and review my recipes! Please leave a comment and star rating below and don’t forget to tag me with your beautiful desserts on instagram @frostingandfettuccine!
Loved making these today (and eating them)
We all enjoyed
Perfect muffin!
Thank you so much Bluma! I’m so happy you enjoyed!
Made these muffins and they were soo easy! I made them completely vegan too w/ 100% success!
I subbed the butter for coconut oil (melted it and added it last to the wet ingredients right before mixing the wet into the dry per the instructions). I also subbed the eggs for flax eggs (1 tbsp flax meal + 3 tbsp water = 1 egg! I made 2 of them).
It was a perfect and easy recipe!! My husband approves also!
Thank you so much Shanice! I am so happy to hear you loved them and yay for making them vegan! Thanks for sharing!!
Simple to bake and most importantly, so delicious!
YAY thank you so much Jen!!!
These came out soooo perfectly. Wow! Thank you for this amazing recipe and the tips about the high heat / low heat switch.
Hi Julia! Thank you so much for your rating and review!! I am so happy you liked the muffins!!
That’s looks amazing!!I will make it tomorrow .just one question .
What’s the flours option ?
Hi Daniel! I use all purpose flour here. Let me know if you have any other questions!