Chocolate Banana Muffin Recipe

Transform leftover bananas into decadent chocolate banana muffins! This recipe, inspired by a blueberry muffin base, offers a delightful twist with perfectly moist and intensely chocolatey muffins bursting with sweet banana chunks. A simple, yet surprisingly delicious recipe perfect for using up ripe bananas before they go brown. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 95 mins
Calories 232.3 kcal
Protein 7g
Rating 4.5 (2 Reviews)
Chocolate Banana Muffin 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Banana Muffin

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How to Make Chocolate Banana Muffin

  1. Preheat oven to 375°F (190°C). Place rack in the top third of the oven.
  2. Line a 12-cup muffin tin with paper liners.
  3. Melt 1/2 cup (113g) unsalted butter in a small saucepan over moderately low heat. Remove from heat.
  4. Whisk in 1 cup (240ml) milk, then whisk in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until well combined.
  5. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, 2 teaspoons baking powder, 1/2 cup (50g) unsweetened cocoa powder, and 1/2 teaspoon salt.
  6. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix!
  7. Cut 2 ripe bananas into small, 1/2-inch cubes. Gently fold into the batter.
  8. Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Slightly open the oven door and let the muffins sit for a few minutes before removing them from the oven.
  11. Let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely.
  12. Serve warm or at room temperature. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

60g

Fat

27g

Carbs

11g