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Chocolate banana muffins on a black wire rack

Chocolate Banana Muffins

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!
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: banana chocolate recipes, banana recipes, overripe banana recipes, what to do with overripe bananas
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 18 muffins
Calories: 137kcal
Author: Sam Adler
Cost: $5

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

To make this recipe dairy free use a dairy substitute like Earth balance, and use non dairy chocolate chips.
Depending on the size of your muffin pan you may be able to make up to 18 muffins. A smaller tin will need to be used twice while a larger one once. You can alternatively make 12 regular sized muffins and some minis too.
If you don't have brown sugar you can use white sugar
To make these vegan:
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.

Nutrition

Nutrition Facts
Chocolate Banana Muffins
Amount Per Serving (1 muffin)
Calories 137 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 25mg8%
Sodium 120mg5%
Potassium 120mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 148IU3%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.