Love having homemade muffins on hand? Try my Double Chocolate Chip Muffins for even more chocolatey goodness, and my Flourless Peanut Butter Banana Muffins are a reader favorite!
Chocolate Chip Banana Muffins
Perfect for breakfast, a snack, with coffee or tea, or dessert these Chocolate Banana Muffins taste amazing anytime! They’re so easy to throw together and perfect for making ahead. I like to whip up a double batch and freeze half for later just to have on hand for easy mornings and snacks. This is an excellent way to use up extra bananas. I even prefer it to banana bread, not only because of the chocolate but because they’re already in individual-sized portions, making these chocolate banana muffins much easier to store and serve!
What you’ll need to make Chocolate Banana Muffins
Bananas: This is a great way to use up bananas that are turning brown! The more ripe the bananas are, the sweeter the muffins will taste! Butter and sugar: Butter and sugar are creamed together to make the muffins fluffier and to evenly disperse the sugar and butter throughout each muffin. Check out my in-depth post on how to cream butter and sugar here! Eggs: Eggs bind the ingredients together and add a little lift. Vanilla: Vanilla brings out all of the warm and sweet notes these chocolate banana muffins have to offer. It’s a great ingredient to add to muffins, cakes, and cupcakes! Flour: Flour is the base ingredient of this recipe. Chocolate: I added chocolate in two forms: cocoa powder and chocolate chips to add extra richness. Baking soda: Baking soda helps the muffins to raise and become less dense. Sour cream: Sour cream gives a tangy flavor as well as provides a ton of moisture. These muffins are definitely not dry! You can use plain Greek yogurt instead if needed.
How to make Chocolate Banana Muffins
4. Add remaining wet ingredients: Add in the sour cream and mashed bananas. Make sure not to overmix.
Fold in the chocolate chips.
Add to prepared tray: Portion out the batter evenly. You should get 12 muffins.
Bake! Bake for 5 minutes at 425 degrees then lower the oven temperature to 350 degrees. (Keep the chocolate banana muffins in the oven). Then, bake at 350 degrees for 12-14 minutes or until a toothpick comes out mostly clean.
Cool: Allow the muffins to cool for a couple of minutes in the pan before removing them to a cooling rack to cool completely.
Tips for Success
Be sure to cream the butter and sugar together to make these chocolate banana muffins extra light and airy! Bananas: Use up old bananas for this recipe! I sometimes freeze bananas that are turning brown, thaw them and add them into recipes that call for bananas. Frozen bananas are also great in smoothies! Add nuts: You can throw in a couple of handfuls of nuts to add some extra crunch. Walnuts taste amazing in this recipe! Store: Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze: Freeze these chocolate banana muffins in an airtight container or ziplock bag for up to 3 months. Thaw completely before eating.
How ripe do bananas have to be for muffins?
The bananas should be soft, and the peel will have brown spots or possibly be completely brown. The riper the banana is, the sweeter it tastes and it will also have a stronger banana flavor.
What makes a muffin light and fluffy?
There are a couple of things that make muffins light and fluffy. Creaming the butter and sugar together makes muffins much airier and lighter, and also the addition of baking soda helps the chocolate banana muffins to expand even more.
What is the secret to moist muffins?
My top tip for making the moistest muffins is adding sour cream! It’s high in fat and locks in moisture while baking. You can also use buttermilk or Greek yogurt for a similar effect.
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