Quick and Easy Chocolate Banana Muffin: A Unique Version To Try

If your snack-time routine has started to resemble a meeting without snacks, these Chocolate Banana Muffins are here to raise some delicious mayhem.

The gist of this recipe? Bananas hit the bottom of a muffin tin, cocoa batter rains down on top, and chocolate chips shower the whole thing. After 25 minutes in the oven, you're left with deeply satisfying muffins that don’t need frosting. They are great for breakfast with a mug of coffee, school lunches, or midnight snack raids.

What are Chocolate Banana Muffins?

Let’s unpack the muffin with a little backstory, because these compact treats didn’t just show up in your kitchen one day. The concept of muffins has roots in 18th-century England, where they began life as griddle cakes. But the American muffin, baked in tins and sweetened with sugar, took a different turn.

As for chocolate and banana teaming up? That’s a recent development, and obviously, no complaint has ever been made. More importantly, adding bananas to baked treats isn’t just for flavor. Bananas act like nature’s moist-maker meaning these muffins stay tender even if you forget to cover them, but please still cover your muffins.

Pro Tips for the Best Chocolate Banana Muffins

• Use ripe bananas and not just yellow, because the darker, the sweeter, and the better.
• Warm your milk slightly to help blend the batter better and avoid clumpy oil mishaps.
• Muffins sticking to the pan is a betrayal. So, use paper liners or grease the tins really well.
• Distribute the banana chunks evenly. You want a banana in every bite, not one lucky muffin hogging the fruit spotlight.
• You can rotate the pan halfway through to help ensure even baking, especially if your oven has hot spots.

Can I Freeze Chocolate Banana Muffins?

Absolutely, The muffins will hang out happily in the freezer for up to 2 months. Just thaw at room temp or give them a quick microwave zap.

Can I Use Whole Wheat Flour?

Yes, you can swap half of the all-purpose flour with whole wheat for a different flavor and extra fiber. Just be aware it might make the muffins a bit denser, but a splash more milk can help if needed.

What If I Don’t Have Chocolate Chips?

No worries, just chop up a bar of dark or milk chocolate instead. You’ll still get delicious uneven pools of melty chocolate muffins.

Can I Add Nuts?

Walnuts or pecans are great partners and work well in this recipe. Add about ½ cup of chopped nuts to the batter along with the chocolate chips for a bit of crunch.

Can I Turn This Into a Loaf?

Yes, but baking time will increase. Pour into a greased loaf pan and bake at the same temperature for about 45–55 minutes. Keep an eye on it and do the toothpick test.

How to Store Any Leftovers

You can store them at room temperature for up to 3 days, or in the fridge for up to 5. If they start to feel a bit dry, a quick microwave warm-up does the trick.

How to Make Chocolate Banana Muffins

Step 1

Step 1

Make sure everything’s measured and ready. You’ll thank yourself later when you’re not frantically searching for that one elusive egg. Then, whisk together the eggs, sugar, salt, oil, and milk. Sift in the flour, cocoa, and baking powder and stir.

Make sure everything’s measured and ready. You’ll thank yourself later when you’re not frantically searching for that one elusive egg. Then, whisk together the eggs, sugar, salt, oil, and milk. Sift in the flour, cocoa, and baking powder and stir.

Step 2

Step 2

Peel and slice the bananas and drop a few pieces into the bottom of each muffin cup. Pour the batter over the banana pieces in each muffin cup and fill each about ¾ of the way. Lastly, sprinkle chocolate chips on top.

Peel and slice the bananas and drop a few pieces into the bottom of each muffin cup. Pour the batter over the banana pieces in each muffin cup and fill each about ¾ of the way. Lastly, sprinkle chocolate chips on top.

Step 3

Step 3

Slide your muffin tin into a preheated oven at 360°F (180°C) and bake for 25 minutes. Serve warm, room temp, or sneak one cold from the fridge.

Slide your muffin tin into a preheated oven at 360°F (180°C) and bake for 25 minutes. Serve warm, room temp, or sneak one cold from the fridge.