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.
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.
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 (1/4 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.
VARIATIONS CHOCOLATE BANANA MUFFINS
- 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.
HOW LONG ARE CHOCOLATE BANANA MUFFINS GOOD?
- 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.
Chocolate Banana Muffins
- Yield: 24 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Chocolate Banana Muffins are a delicious, rich and tender breakfast muffin your whole family will love, full of chocolate chips!
- 1/2 cup butter , softened
- 1 cup sugar
- 2 large eggs
- 3 very ripe bananas , mashed (1 1/2 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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 (1/4 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.
Yield: 24 muffins, Amount per serving: 366 calories, Calories: 366g, Carbohydrates: 49g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 49mg, Sodium: 221mg, Potassium: 315mg, Fiber: 4g, Sugar: 29g, Vitamin A: 306g, Vitamin C: 3g, Calcium: 29g, Iron: 3g
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