Chocolate Banana Muffins – Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!
Chocolate and banana fan? You are going to love these muffins!
Today, I bring you one of my favourite muffin recipes – Chocolate Banana Muffins.
These muffins are incredibly moist from the bananas and Greek-style yogurt used, and they have just the right amount of chocolate. The chocolate and banana pair perfectly in these muffins.
You have GOT to try one warm out of the oven!
Looking for more delicious muffins? Check out my Apple Cinnamon Muffins.
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
- caster/granulated sugar
- baking powder
- baking soda
- salt
- chocolate chips
- egg
- bananas (you’ll need 2 large ones)
- vanilla extract
- vegetable oil
- greek-style yogurt
How to make Chocolate Banana Muffins
To make these muffins, simply whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
Divide the batter evenly between a muffin pan lined with muffin cases, filling them almost to the top, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs.
Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Grab a muffin while it’s still warm out the oven – SO GOOD.
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:
- deliciously moist and fluffy, as well as dense
- loaded with chocolate and banana flavour
- super quick and easy to make
- a perfect, indulgent treat for breakfast!
How long will these muffins last? These muffins will stay fresh in an air-tight container at room temperature for up to 5 days.
Can I freeze these chocolate muffins? Yes, these muffins also freeze well for up to 2 months. Thaw overnight in the fridge.
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!
More delicious muffin recipes to try!
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Chocolate Banana Muffins
Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!
Ingredients
- 1 and 1/2 cups (190g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 3/4 cup (150g) caster/granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) chocolate chips
- 1 large egg, room temperature
- 2 large bananas, mashed
- 2 teaspoons vanilla extract
- 1/4 cup (60ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
- Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs.
- Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Nutrition Information:
Yield: 14 muffins Serving Size: 1 muffinAmount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 171mgCarbohydrates: 33gFiber: 2gSugar: 21gProtein: 4g
Nutrition information isn’t always accurate.
Nela
Friday 15th of May 2020
I just made this and followed the recipe almost exactly. It was my first time using greek yogurt and was relieved it turned out great. I did mix milk and dark chocolate chunks in (because I love dark chocolates!). The muffins came out super delicious! With a nice crust outside and soft inside. I recommend this recipe! Definitely saving it in the recipe book! Thanks Marsha! Looking forward to more recipes :)
Aishah
Thursday 23rd of January 2020
Marsha, can I substitute greek yogurt with natural yogurt?
Marsha
Thursday 23rd of January 2020
Yes :)
Shannon L Blackwell
Saturday 11th of January 2020
Can I stuff them with cream cheese?
Marsha
Sunday 12th of January 2020
Sure! If you would like a cream cheese filling recipe, check mine out here >> https://marshasbakingaddiction.com/cheesecake-stuffed-chocolate-banana-bread/
Laura B
Tuesday 9th of July 2019
These are possibly the best chocolate muffins I've ever eaten! Perfect balance of flavours, lovely and moist and they rose really well so looked great too. I reduced the sugar slightly and subbed half the choc chips for chopped dates as I didn't have enough. Thanks for a great recipe!
Alycia
Sunday 3rd of February 2019
These muffins are delicious! My 3 year old and I made them yesterday using our homemade Greek yogurt. We were wondering if we could share your recipe in our blog (giving you full credit of course)! Thanks for sharing...these are a make again treat for sure
Marsha
Sunday 3rd of February 2019
I'm so glad you enjoyed them! Of course, just be sure to write the instructions in your own words :)