Chocolate Banana Muffins

Chocolate Banana Muffins – Deliciously moist and dense bakery-style chocolate muffins that are bursting with banana flavour, and stuffed full of chocolate chips. Perfect as an indulgent breakfast or snack!

Chocolate Banana Muffins Recipe

I’ve taken my all-time favourite double chocolate muffin recipe and loaded it with mashed banana!

These muffins are incredibly moist and tense, chocolate-y rich, and packed full of banana flavour.

Quick and easy to make, and they store well, too. They make for the perfect indulgent breakfast or on-the-go snack.

Looking for more banana recipes? Check out my Banana Chocolate Chip Cookies, Fudgy Banana Brownies, and my Double Chocolate Banana Bread.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
• Baking powder
• Salt
• Large eggs
• Caster/granulated sugar
• Buttermilk: See my notes in the recipe card below on how to make your own buttermilk.
• Vegetable oil: Makes for extra moist muffins.
• Vanilla extract
• Bananas: 2 medium bananas, ripe and mashed.
• Chocolate chips: Milk, dark, or semi-sweet.

How to make Chocolate Banana Muffins

To make these muffins, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.

Add the buttermilk, oil, vanilla extract, and bananas, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.

Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Chocolate Banana Muffins are:

• super quick and easy to make
• deliciously moist and dense
• packed full of banana flavour
• stuffed full of chocolate chips

How long will these muffins last? These muffins will stay fresh, stored in an airtight container, at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge. Warm up in the microwave for a few seconds before eating, if desired.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Try these muffins next!

• Chocolate Peanut Butter Muffins
• Nutella Stuffed Double Chocolate Muffins
• Apple Cinnamon Oatmeal Muffins
• Peanut Butter & Jam Muffins

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Originally Published: February, 2017 | Updated: May, 2023