Cupcakes & Muffins

Chocolate Banana Muffins

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

PIN IT FOR LATER!

Chocolate Banana Muffins | marshasbakingaddiction.com @marshasbakeblog

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!

Chocolate Banana Muffins | marshasbakingaddiction.com @marshasbakeblog

Chocolate Banana Muffins | marshasbakingaddiction.com @marshasbakeblog

To make these muffins, simply combine the dry ingredients in one bowl, and the wet ingredients in another. Combine both mixtures together, and divide the batter between muffin cases. Bake at 180C/350F for about 25 – 30 minutes. Mine were done at 27 minutes, but keep checking them from 20 – 25 minutes. You want a toothpick inserted into the centres to come out clean with a few moist crumbs.

Grab a muffin while it’s still warm out the oven – SO GOOD.

Chocolate Banana Muffins | marshasbakingaddiction.com @marshasbakeblog

I hope you enjoy! 🙂

Chocolate Banana Muffins | marshasbakingaddiction.com @marshasbakeblog
Print

Chocolate Banana Muffins

Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yields 12 - 14 muffins

Ingredients

  • 1 and 1/2 cups plain/all-purpose flour 190g
  • 1/2 cup cocoa powder 50g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips 175g
  • 1 large egg room temperature
  • 2 large bananas mashed
  • 2 teaspoons vanilla extract
  • 1/4 cup vegetable oil 60ml
  • 1 cup Greek-style yogurt 240g

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. 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 eggs, 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 25 - 30 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.

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

Chocolate Banana Muffins | marshasbakingaddiction.com @marshasbakeblog

Chocolate Banana Muffins | marshasbakingaddiction.com @marshasbakeblog

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26 Comments

  • Reply
    Shannon
    February 17, 2017 at 8:30 pm

    These look to die for!!! Is there anything you would suggest to use instead of the Greek yogurt? I’m sure that’s what makes them moist and delicious but my boyfriend is extremely lactose intolerant, so if there are any alternatives I would be all over these! Thanks for posting!

    • Reply
      Marsha
      February 17, 2017 at 9:47 pm

      Hi Shannon! You could use a lactose-free yogurt, or even silken tofu 🙂

      • Reply
        Misha
        February 19, 2017 at 8:39 pm

        Hi!
        Do you use the plain Greek yogurt?

        • Reply
          Marsha
          February 19, 2017 at 8:44 pm

          Yes, I use plain 🙂

      • Reply
        Lyana
        September 10, 2017 at 1:02 pm

        Hi Marsha! These look delious and really want to try them. I have everything except the Greek yogurt. Can I use sour cream instead?

        • Reply
          Marsha
          September 10, 2017 at 7:13 pm

          Hi Lyana! Yes, of course. I use sour cream if I cannot get hold of yogurt 🙂

  • Reply
    Sherry Frewerd
    February 20, 2017 at 1:34 am

    Given that my birthday was just 4 days ago and my son’s was last week, plus valentine’s day . . . you’d think I’d be over chocolate cake. But oh no. This just revs up the chocolate engine again. lolol. These look wonderful. I like that Greek yogurt is in the ingredients list. Makes me feel a little “healthy.” Thanks!

    • Reply
      Marsha
      February 20, 2017 at 9:25 am

      Thanks, Sherry! 🙂

  • Reply
    Amanda
    February 20, 2017 at 4:47 pm

    Chocolate and banana is such a great combo. It’s like cookies and milk to me. You just can’t go wrong with it. I used to like a little banana flavoring in my mochas, so I’m sure to love these!

    • Reply
      Marsha
      February 20, 2017 at 5:39 pm

      It really is such a great combo! 🙂

  • Reply
    Demeter | Beaming Baker
    February 20, 2017 at 8:36 pm

    Marsha, these bananas look incredible! One of my favorite combos of all time is chocolate and banana… so you know I’m drooling like crazy over these! Love how perfectly moist and chocolatey these are. I’ll be dreaming about them all week! Wishing you an awesome week ahead! Pinned, of course! xo

    • Reply
      Marsha
      February 20, 2017 at 8:39 pm

      Thanks, Demeter! You, too! 🙂 xo

  • Reply
    Erika
    February 21, 2017 at 3:31 am

    Hello!!!
    I tried this recipe today and when the muffins were in the oven look es amazing but when I took them out fluffff falled down… the only thing I did not use was chocolate chips. Do you have any idea?
    Them taste great.. my father ate 3 and they still are warm
    Kiss es
    Thanks

    • Reply
      Marsha
      February 21, 2017 at 9:31 am

      Hi Erika, you could try the high temp trick. Bake the muffins at 425F/220C for the first 5 minutes, then reduce the temp to 350F/180C and bake for the remaining time until done. I didn’t do this because I found they had a nice rise anyway. Let me know how it goes! 🙂

  • Reply
    Natalie | Natalie's Food & Health
    February 21, 2017 at 9:10 am

    Wow, Marsha, these muffins are seriously amazing. They look so moist and full of flavor. Made me drool! Wish I have one (or two) now with my cup of tea 🙂

    • Reply
      Marsha
      February 21, 2017 at 9:34 am

      Thanks, Natalie! They go perfectly with a nice cup of tea 😉

  • Reply
    Emma @ Lights, Camera, BAKE!
    February 21, 2017 at 11:01 pm

    Chocolate and banana is such an amazing combo. I love using Greek Yoghurt in my muffin recipes also so I know these will be good!

    • Reply
      Marsha
      February 22, 2017 at 12:01 pm

      Thanks, Emma!

  • Reply
    Ruby & Cake
    February 22, 2017 at 4:26 am

    These look so great for an afternoon snack!

    • Reply
      Marsha
      February 22, 2017 at 12:00 pm

      Thanks, Ruby!

  • Reply
    Veena
    March 6, 2017 at 7:44 am

    Hi Marsha, my kids exams will be getting over next week. So I would love to try this. Can I use the Indian yoghurt/curd instead of Greek yoghurt as I stay in India.

    • Reply
      Marsha
      March 6, 2017 at 11:44 am

      Hi Veena, Indian yogurt should be fine! I hope you enjoy 🙂

  • Reply
    Zoe
    May 26, 2017 at 5:04 pm

    Hi. Is there an alternative for the yoghurt please?

    • Reply
      Marsha
      May 26, 2017 at 5:27 pm

      You can use sour cream, or buttermilk instead 🙂

  • Reply
    jennifer
    August 18, 2017 at 5:08 am

    Could you double this recipe and bake it in a 9 X 13 pan for a crowd?

    • Reply
      Marsha
      August 18, 2017 at 8:52 am

      Yes, you can double this recipe.

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