Recipe For Cocoa Banana Muffins

These double chocolate banana muffins are moist with a rich chocolate flavor. This bakery-quality chocolate banana muffin recipe is easy to make in one bowl with simple ingredients.

This bakery-quality chocolate banana muffin recipe is easy to make in one bowl with simple ingredients. It yields an irresistibly moist and intensely chocolatey muffin that has an almost brownie-like texture while retaining a tender crumb.

This chocolate banana muffin recipe is easy to make in one bowl – but to ensure your success we’ll walk through the process step-by-step and don’t forget to watch the video!

Vegan Double Chocolate Banana Muffins • The Curious Chickpea

Lightly grease two standard 12-cup muffin pans, or line the pans with cupcake liners and then grease.Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.

These chocolate banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot.

Cool in the baking pan on a wire rack for at least 10 minutes. Then, remove the muffins from the pan and transfer them to the wire cooling rack and let cool completely.

Marbled Banana Bread

Let the muffins cool completely, then store them in a single layer in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.

If these muffins aren’t moist it’s likely they were over-baked. Bake for a shorter amount of time. Also make sure to use full-fat ingredients, measure flour correctly and don’t make substitutions.

To use frozen bananas in this recipe, thaw them first either by letting them sit out at room temperature or by warming them on low power in the microwave until they are just room temperature. Then use in the recipe as directed.

Favorite Chocolate Banana Muffins

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Let the muffins cool completely, then store them in a single layer in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

Serving: 1 muffin | Calories: 216 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 32 mg | Sodium: 180 mg | Potassium: 210 mg | Fiber: 3 g | Sugar: 18 g | Vitamin A: 206 IU | Vitamin C: 2 mg | Calcium: 19 mg | Iron: 2 mgtaste like a treat, but they’re made with coconut oil, whole wheat flour, honey, and naturally sweet mashed bananas. Enjoy all of the rich chocolate flavor and moist texture of chocolate cake, but in a slightly healthier whole wheat muffin.

How To Make Cocoa Banana Muffins With High Crowns And Fluffy Interiors

Let’s go ahead and call these a healthier version of regular double chocolate muffins. Today’s recipe was originally published in 2016, and it remains on regular rotation. I’m bringing it back from the archives with new photos and clearer instructions… because no one should miss out on these!

This is a great recipe to make for kids’ lunch boxes or after-school snacks. Or maybe even a first-day-of-school special breakfast. They’ll think they’re getting a chocolate cupcake, but you’ll know the truth! They also

Reader Sydney commented: “These are amazing!! They don’t taste ‘healthy’ or even like whole wheat muffins— you’d never know they weren’t just your typical bakery style double chocolate muffins. I would say they weren’t super banana-heavy on the flavor either, which was actually a positive for us…★★★★★” Ingredients You Need & Why:

Cocoa Banana Bran Muffins

Whole wheat flour has a big nutritional advantage over refined white flour—it’s richer in protein, fiber, and minerals. It’s also heavier and heartier than white flour, so it works especially well in muffin recipes, which naturally have a denser texture than cake—take these morning glory muffins, bran muffins, or these applesauce muffins, for example.Whole wheat flour absorbs a lot of liquid, so it can dry out your baked goods. But in this recipe we’re canceling that out with the super moist content of the mashed banana.

I started doing this a while ago and it’s been a total game changer whenever I make banana muffins, breakfast cookies, or banana bread. Just use your mixer to mash bananas! Peel and break the bananas into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.

If you’d rather not use the mixer (it really isn’t necessary for this recipe), just mash the bananas in a big bowl with a fork. You need 1 and 1/2 cups, which is about 345g, or 4 medium or 3 large ripe bananas.

Flourless Peanut Butter Banana Chocolate Muffins

The process is really easy. Whisk the wet ingredients and dry ingredients together in separate bowls, then combine it all. Fold in the chocolate chips, reserving some for the tops of the warm muffins.

Don’t forget about my high-temperature trick for sky-scraping muffin tops. Start baking the muffins in an extra-hot oven; the initial burst of high heat raises the muffin tops straight up. Then reduce the oven temperature to cook the centers of the muffins for the remaining bake time. It’s such a simple trick that produces beautiful, bakery-display-case-worthy muffins.

If you love a chocolate-peanut-butter-banana combo like I do, you can add a peanut butter swirl to the tops of the muffins, and swap some of the chocolate chips for peanut butter chips.

Chocolate And Banana Creme Egg Surprise Muffins

Melt 1/4 cup (about 62g) of creamy peanut butter (or use runny natural peanut butter) and spoon 1 teaspoon of it onto each muffin before baking. Using a knife or a toothpick, gently swirl it around into the batter. Top with a few peanut butter chips (optional)

These are a really fun treat! Kids and adults go nuts for that peanut butter swirl and no one ever realizes they’re whole wheat.

And if you can’t get enough of this flavor combination, try my peanut butter banana muffins next—with or without chocolate chips! Or if you’re heading into the fall season, these chocolate pumpkin muffins are always a favorite.

Vegan Banana Chocolate Chip Muffins

I’d say these are a healthy-ish treat. Like banana chocolate chip breakfast cookies, blueberry banana muffins, and chocolate chip baked oatmeal cups, they are made with some alternatives to traditional baking ingredients like bananas and coconut oil instead of butter, honey instead of refined sugar, and whole wheat flour instead of white. However, they may be too sugary for someone who needs to watch their sugar intake.

When it comes to labeling recipes as healthy, use the best judgment for YOU. You can calculate the nutritional information for these with the exact products/brands you use with the help of an online recipe nutrition calculator.

These double chocolate banana muffins taste like a treat, but they’re made with coconut oil, whole wheat flour, honey, and plenty of naturally sweet mashed bananas. See Note for peanut butter swirl version.

Chocolate Banana Muffins (gluten Free, Vegan)

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThe best Chocolate Banana Muffins made from scratch. These sky-high, bakery style muffins are filled with bananas, cinnamon and plenty of chocolate chips.

These bakery-style Chocolate Banana Muffins will be your new lunchbox fave. They come together in minutes but those sky-high muffin tops say it all, don’t you think?

They’re soft and sweet (but not too sweet) with a rich chocolate flavour, a hint of cinnamon and plenty of banana goodness for moisture.

Chocolate Protein Banana Muffins

Plus I’m sharing all my tips for making these muffins nice and high – just like the big ones at your local bakery.

Like my popular White Chocolate Raspberry Muffins, these Chocolate Banana Muffins use oil for moisture. While butter adds flavour, it can sometimes dry out baked goods.

Oil works perfectly in this recipe because there is already so much flavour going on from the cocoa powder, bananas and chocolate chips.

Double Chocolate Banana Muffins Recipe

Please just promise me if you are going to make these, use VERY RIPE, spotty, stinky bananas. They will add so much more flavour and the right texture 👌🏻

Yes you can for this recipe. Add 1/2 tablespoon of white vinegar to 1/2 cup of milk. Leave for 5 minutes to curdle, then use as normal. This substitution works well in this recipe.

Muffins are ALWAYS better on the day they are baked – there’s just no way around it. So I recommend having a few fresh out of the oven (of course) and then wrapping up any leftovers and storing them in the freezer to maintain freshness.

Small Batch Chocolate Banana Muffins (one Banana, One Bowl)

Buttermilk: If you don’t have any buttermilk on hand, try making your own buttermilk from scratch. Add 1/2 tablespoon of white vinegar or fresh lemon juice to 1/2 cup of whole or full fat milk. Leave for 5 minutes to curdle, then use as normal.

Serving Size: 1 muffin