Chocolate Banana Muffins (Printable)

Tender muffins packed with ripe bananas and rich chocolate chips, ideal for any time of day.

# What You Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup granulated sugar
05 - ¼ cup brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - 1 teaspoon baking soda
10 - ½ teaspoon baking powder
11 - ½ teaspoon salt

→ Add-ins

12 - ¾ cup semi-sweet chocolate chips

# How-To:

01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
04 - Gently fold dry ingredients into wet mixture using a spatula until just blended; avoid overmixing to retain tenderness.
05 - Fold in most of the chocolate chips, reserving a few to sprinkle on top of the batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Top with reserved chocolate chips.
07 - Bake in preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're impossibly moist without being gummy—the bananas do all the heavy lifting.
  • Chocolate and banana together feel indulgent enough for dessert but casual enough for breakfast.
  • Ready in under 40 minutes from craving to cooling rack.
  • Your kitchen will smell like a bakery, even if you've never baked before.
02 -
  • The most common mistake is overmixing—it's tempting to blend everything until it looks pristine, but that's what makes muffins tough and dense instead of tender.
  • Banana ripeness matters more than you'd think; if your bananas are still pale yellow, they're not sweet enough, and the muffins will taste flat no matter what else you do.
  • Don't skip the cooling time in the pan—pulling them out too soon means they collapse as they cool.
03 -
  • Keep your muffin tin in the freezer for a few minutes before filling—cold tins help the outside set faster and give you a better rise.
  • If your bananas ripen faster than you can use them, peel and freeze them in a freezer bag; they thaw and mash perfectly, and you'll have them ready whenever the craving hits.

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