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Chocolate Banana Muffins

Chocolate Banana Muffins – Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!

A row of three chocolate banana muffins on marble background.

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.

Overhead shot of row of three chocolate banana muffins on marble background.
Chocolate banana muffins in a muffin pan with one on its side.

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.

A chocolate banana muffin with wrapper peeled off.

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!

Chocolate banana muffin with a bite taken out of it on its wrapper.
Chocolate Banana Muffins - Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips! #chocolate #banana #muffins #muffinrecipes #breakfastrecipes

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Overhead shot of row of three chocolate banana muffins on marble background.

Chocolate Banana Muffins

Yield: 12 - 14 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  3. Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  4. 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.
  5. 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 muffin
Amount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 171mgCarbohydrates: 33gFiber: 2gSugar: 21gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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