Chocolate Banana Muffins

Chocolate Banana Muffins are are delicious, rich and tender breakfast muffin your whole family will love full of chocolate chips!

If you’re a huge fan of yummy, moist brunch breads, like Banana Bread Muffins and Chocolate Banana Bread then you should definitely try making Chocolate Banana Muffins for your next fancy get together. Or, if you have busy week ahead, you can make Chocolate Banana Muffins in advance and grab one when you’re dashing out the door.

Chocolate Banana Muffins in muffin tinCHOCOLATE BANANA MUFFINS 

If you have a bunch of slightly more than ripe bananas, you don’t have to just throw them out. You know from reading this site, that they should immediately be turned into Banana Bread.

Or if you want to make a handheld treat your kids will fight over, you can make them into moist, savory muffins that you can enjoy fresh out of the oven or chilled from the fridge. In fact, these Chocolate Banana Muffins may end up being one of your favorite recipes of all time. We “tested” them three times this week after the recipe was finalized because we loved them so much. I think that’s a winning recipe!

To make the Chocolate Banana Muffins, combine the wet ingredients in a large bowl then whisk in the dry ingredients until just combined. Fold in your chocolate chips and you’re ready to bake!

The most important tip I can give you? Use RIPE bananas. There’s little point to making banana bread with unripe bananas.

Make sure that you thoroughly mash up the bananas in a large bowl before you add them in to keep the texture smooth and to avoid lumps. Use a rubber spatula to spoon the banana mixture into a muffin pan, filling each of the muffin cups almost all the way to the top, leaving room for the batter to expand.

Chocolate Banana Muffin Unwrapped from liner

How to Make Chocolate Banana Muffins

  • Preheat oven to 350 degrees.
  • In a stand mixer beat together the butter, sugar and eggs then add in the bananas and vanilla.
  • Add in the flour, baking soda, salt and cocoa powder until just mixed.
  • Fold in the almost all the chocolate chips.
  • With an ice cream scoop (¼ cup measure) add the batter to your muffin tin, lined with liners.
  • Bake for 18-20 minutes or until the top of the muffins spring back when touched.


  • Add ins: To mix up the flavor of the muffins, you can add in a little vanilla extract. You can also switch out the mini chocolate chips with larger semisweet chocolate chips, white chocolate chips, or dark chocolate chips. If you decide to go even smaller with your muffins and make mini muffins, you should definitely stick to using mini chocolate chips.
  • Toppings: You can dust the tops of the Chocolate Banana Muffins with a little bit of sifted cocoa powder, brown sugar, confectioner’s sugar, or powdered sugar to make them look even fancier. Also try covered the tops with a bit of peanut butter.
  • Banana Slices: Some thinly sliced bananas placed on top can add a great flavor when baked in.
  • Chocolate: Try using dark chocolate, white chocolate, or any other variety of cakes to play with the general flavor of the muffins.
  • Vegan: If you want to make a vegan variation on Chocolate Banana Muffins, replace the egg and egg white with vegan friendly substitutes. You can use applesauce, coconut oil, a mixture of baking powder and vinegar (be careful not to overdo the vinegar), or mashed banana, but you should definitely look up what quantities to use before you try it out.
  • Gluten free: Instead of all purpose flour or whole wheat flour, use a gluten free flour such as almond flour or buckwheat flour to make this muffin recipe friendly for people with a gluten intolerance. You may need to adjust the quantities to get the correct texture, so I recommend doing a little bit of research before attempting.

Inside of Chocolate Banana Muffin


  • Serve: At room temperature, Chocolate Banana Muffins can last for up to 2 days before they get stale. To extend their shelf life you should keep them covered in plastic wrap or in an airtight container.
  • Store: If you keep them in a container, Chocolate Banana Muffins will stay moist and delicious for up to a week before you should throw them out. Remember to always let the muffins cool down to room temperature before wrapping them up and storing them to keep them from growing bacteria. 
  • Freeze: You can freeze your completely baked Chocolate Banana Muffins for up to 3 months. I would definitely suggest eating them before the 3 month mark because they tend to get squishy over time.

Stack of Chocolate Banana Muffins

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Chocolate Banana Muffins

Chocolate Banana Muffins are a delicious, rich and tender breakfast muffin your whole family will love, full of chocolate chips!
Yield 24 muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 3 very ripe bananas , mashed (1 ½ cups mashed)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups semisweet chocolate chips


  • Preheat oven to 350 degrees.
  • In a stand mixer beat together the butter, sugar and eggs then add in the bananas and vanilla.
  • Add in the flour, baking soda, salt and cocoa powder until just mixed, then fold in the almost all the chocolate chips.
  • With an ice cream scoop (¼ cup measure) add the batter to your muffin tin, lined with liners.
  • Sprinkle the remaining chocolate chips on the top.
  • Bake for 18-20 minutes or until the top of the muffins spring back when touched.


Calories: 366kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 221mg | Potassium: 315mg | Fiber: 4g | Sugar: 29g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 3mg
Keyword: Banana Muffins, chocolate, chocolate banana bread, chocolate banana muffins

Chocolate Banana Muffins in tin and in wrapper

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Even though I don’t like bananas, I decided to try this recipe because I knew my husband and daughter might enjoy them. I added alittle espresso powder (1 tsp), and ended up being pleasantly surprised! We all liked them. The bananas make them SO moist…I will certainly be making these again! Thanks Sabrina!

  2. The muffins are amazing. I always use this recipe and it is always a winner.
    On the other hand, I was wondering, can we use the same recipe to make a loaf cake?

  3. These muffins are crazy delicious!! They are super moist, and even if you only use a half-cup of sugar, they are sweet and scrumptious. Thank you for a new favorite recipe!

  4. These are very tasty! I’m assuming when it’s talking about adding almost all the chocolate chips, the last step would be to add a few chocolate chips on top? I ended up adding a little bit of minced heath bar to the top and oh my stars these are wonderful! Thank you for the recipe!!!

    1. Oh, haha, yes that’s it! Thanks for letting me know it was missing. I like your idea of the heath bar too…yum!

  5. These muffins look beautiful and delicious! I haven’t made muffins yet this season but what a wonderful recipe to try!