Dessert

Chocolate Banana Muffins Recipe

Name: Chocolate Banana Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas (with plenty of brown spots); 1/3 cup melted butter or oil; 2 large eggs, beaten; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour (or gluten-free flour blend); 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated or brown sugar; 1/2 cup chocolate chips; 1/2 cup chopped nuts (walnuts, pecans, or almonds)

Bylina moretti March 28, 2026March 28, 2026

Jump to Recipe

Introduction

These chocolate banana muffins are a delightful treat that combines the sweetness of ripe bananas with rich cocoa and melty chocolate chips. Perfect for breakfast or a snack, they’re moist, flavorful, and easy to make in just 30 minutes.

The image shows two chocolate muffins placed side by side on a wooden board. Each muffin has a dark brown, slightly rough top with visible chocolate chips scattered on the surface. The muffin liners are also dark brown, with vertical ridges. In the background, out of focus, there are a couple of bananas adding a soft yellow tone. The overall lighting highlights the texture of the muffins and the warm brown colors of both the board and the muffins. The surface under the board is white marble with subtle gray veins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas (with plenty of brown spots)
1/3 cup melted butter or oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or gluten-free flour blend)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated or brown sugar
1/2 cup chocolate chips
1/2 cup chopped nuts (walnuts, pecans, or almonds)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
Step 2: In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few lumps for texture.
Step 3: Add melted butter or oil, sugar, beaten eggs, and vanilla extract to the mashed bananas. Mix well until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
Step 5: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined to avoid tough muffins.
Step 6: Carefully fold in the chocolate chips and chopped nuts for melty chocolate pockets and crunchy texture.
Step 7: Divide the batter evenly into the prepared muffin tin and bake for 18–22 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Step 8: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

Tips & Variations

For a nut-free version, simply omit the nuts and add extra chocolate chips or dried fruit instead.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for about 15-20 seconds for a warm treat.