These Chocolate Banana Muffins are one of our all-time favorite. They are a delicious chocolate muffin, with a big dose of nutrition, and are a perfect breakfast or snack option for the whole family.

close up shot of chocolate banana muffins with chocolate chips on a wire cooling rack.

These moist little muffins are really a wonder of a recipe. With basic pantry staples and ripe bananas, the result is tender, fluffy muffins that taste like chocolate cake. They aren’t overtly banana-flavor, but rather have a subtle undertone. And the banana adds moisture and the rich texture that makes these seriously delicious.

We like these muffins warm out of the oven for a toddler breakfast or chilled for a snack or a cold packed lunch. You can serve them on their own or paired with fruit, a toddler smoothie, or some peanut butter or almond butter spread on top.

I usually make these as mini muffins, but they work just as well as standard size muffins. The recipe is flexible, too, so know you can adjust it to work for food allergies as well.

(You may also like my Healthy Brownies, Fluffy Chocolate Muffins and my Chocolate Protein Muffins.)

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Ingredients You Need

To make this chocolate banana muffins recipe you’ll need to have the following ingredients on hand and ready to go. The most important one is to have and use very ripe bananas.

ingredients to make chocolate banana muffins.
  • Very ripe bananas: The more brown spots the better, as that will ensure that the banana flavor comes through and that the muffins have a lot of natural sweetness.
  • Eggs: I use large eggs in my baking and in this recipe, and here they provide structure and lend a nutritious base to the muffins.
  • Unsalted butter: Melted and slightly cooled butter OR almond butter works here to add moisture and tenderness.
  • Maple syrup: Use either of these to enhance the sweetness of the banana. You can also use honey, for kids over age 1, if you prefer.
  •  Pure vanilla extract: A little vanilla rounds out the flavor profile of the muffins nicely.
  • All-purpose flour: This type of flour ensures that the muffins are super fluffy and tender.
  • Cocoa powder: I add a little unsweetened cocoa powder for chocolate flavor here. You can also use cacao powder if that’s what you have on hand.
  • Baking powder and baking soda: The combination of these two ensure that the muffins rise and cook through properly.
  • Chocolate chips, optional

TIP: You can add a handful of baby spinach when blending the wet ingredients to add a veggie into the mix if you use a blender.

Step-by-Step Instructions

Here’s a look at the process of making these chocolate banana muffins. Scroll down to get the full recipe with the amounts and timing.

how to make chocolate banana muffins in grid.
  1. Add the wet ingredients to a bowl.
  2. Add the dry ingredients to the bowl and stir bowl.
  3. Divide among a muffin tin. Top with chocolate chips if desired.
  4. Bake through, then let cool on a wire rack.

Frequently Asked Questions

Can these muffins be made ahead?

You can store these at room temperature in an airtight container for up to 24 hours or in the fridge for up to 5 days. Heat briefly to serve from warm to make them nice and moist!

Can I use gluten-free flour?

To make these gluten-free, use cup-for-cup gluten free flour blend.

How can I add veggies?

To add spinach, you can blend the bananas, baby spinach, and the rest of the wet ingredients in a blender. Then stir in the dry ingredients and proceed with the recipe.

chocolate banana muffins on wire rack.

How to Store

Store in the fridge for up to 5 days in an airtight container or in a zip-top freezer bag for up to 3 months. Find more info about How to Freeze Muffins.

Best Tips for Success

  • Mini muffin tins sometimes have a tendency to stick, so be sure to grease them well with nonstick spray. I do not recommend using paper liners as they are likely to stick.
  • I like this mini muffin tin from Wilton.
  • Very ripe bananas with brown spots have the most natural sweetness and will make these muffins taste best.
  • Stir in 1/4-⅓ cup mini chocolate chips for added deliciousness!
  • Top with nut butter, cream cheese, or a drizzle of honey if you’d like.

I’d love to hear your feedback if you try this recipe, so comment below to share!

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Favorite Chocolate Banana Muffins

With the delicious flavor combination of banana and chocolate, these muffins are both delicious and nutritious. Be sure to use very ripe bananas since they taste the sweetest. Warm the muffins slightly after storing in the fridge if desired.
4.95 from 94 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Muffins
Calories 157kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

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Instructions

  • Preheat oven to 375 degrees F and grease a mini muffin tin with nonstick spray.
  • Mash the banana very smooth and measure out 1 cup.
  • Add the banana to a medium bowl with the rest of the wet ingredients. Whisk to combine well.
  • Add the remaining ingredients and whisk to combine. (I add the cocoa powder through a small sieve to remove any lumps.)
  • Add batter to the prepared muffin pan, using about 2 tablespoons batter in each.
  • Bake for 10-12 minutes or until a cake tester inserted into the center comes out cleanly. Use a paring knife to remove from the pan and cool on a wire rack.
  • (To make as standard size muffins, bake for 14-16 minutes.)

Notes

  • Store in the fridge for up to 5 days in an airtight container or in a zip-top freezer bag for up to 3 months.
  • Gluten-free: Use cup-for-cup gluten-free flour.
  • Dairy-free: Use melted coconut oil for the butter.
  • Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ¼ cup milk.
  • Blend the wet ingredients in a blender and add a handful of spinach if desired.
  • Some mini muffin tins have a tendency to stick, so be sure to grease them well. (I like this mini muffin tin from Wilton.)
  • Very ripe bananas with brown spots have the most natural sweetness and will make these muffins taste best.
  • Top with a few mini chocolate chips if desired.

Nutrition

Serving: 2muffins, Calories: 157kcal, Carbohydrates: 22g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 172mg, Potassium: 91mg, Fiber: 1g, Sugar: 8g, Vitamin A: 158IU, Calcium: 43mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

(Recipe updated to ensure tenderness, March 2024. This post was first published March 2018.)

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4.95 from 94 votes (44 ratings without comment)

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Comments

    1. I would use 1 1/4 cups whole wheat flour in this recipe. You may get a few less muffins out of the batch but otherwise they should be great. Enjoy

      1. 5 stars
        Update: made these with 1 1/4 cup whole wheat flour (and cut the maple syrup to 1/4 cup). Also used tahini instead of butter. Perfection. Thanks so much! My 4 year old loves to bring mini muffins to school for snack.

    2. 5 stars
      I used your recommendation 1.25 c whole wheat and did the extra .25 cup in almond flour for the moisture and it came out great!

    1. In a 9×5 inch loaf pan, typically a batter like this would be about 50-55 minutes at 350 degrees F.

  1. 5 stars
    So good! Yummy and moist, I made with coconut oil so they were dairy free and they were a big hit. Added a dollop of peanut butter in the middle too yummo

  2. 5 stars
    I’ve tried a lot of your muffin recipes and this one is the best by far. Do as the recipe says though and get the banana as smooth as you can. If not, you will have visible chunks of banana all throughout the muffin and if your kid is as picky as mine they’ll pick them all out. 🤣

  3. 5 stars
    Our whole household loved this recipe! The muffins were the perfect texture and such a nice springy consistency. The spinach is a great addition.

  4. 5 stars
    These are great! My batter was quite thick so I was a little concerned but they are sooooo fluffy and perfectly sweet. Very glad I made these with my old bananas

  5. 5 stars
    My toddler love most of the muffins I’ve made from your list but these seem to be their fave ! I enjoy them too, so fluffy and not overly sweet. Subbed melted butter for avocado oil.

  6. 5 stars
    Absolutely delicious! Super soft with just enough sweetness. They’re also some of the only muffins I’ve ever made that turned out uniform in size and appearance. I’ll definitely be making these often!

  7. 5 stars
    I love these muffins! I used the almond butter swap, subbed honey for maple syrup and did a very scant 1/3 c. Added a 1/4 tsp cinnamon and a tbsp of chia seeds. Next time will up the chocolate chips to 1/2 cup

  8. 5 stars
    I’ve made these muffins 4 or 5 times already and they’re a hit in my house! Soo good! The perfect way to get a bit more spinach into my toddler!

  9. I made these delicious muffins and they turned out Soo good. Kids really loved it and was an easy breakfast on the go 😁 thanks for making it easy for first time baking experience!!

  10. Hi,
    can I make these without maple syrup/a sweetener? would just like to have the natural fruit sweetness in them… what would you substitute with for the texture? applesauce? milk?

    TiA Linda

  11. 5 stars
    I’ve been trying a different recipe of yours every week so I have yummy healthy snacks to feed my 16 month old (and myself!) and these are my favourite so far! Within 10 minutes of taking them out of the oven my husband and I already finished 5 minis. Such healthy wholesome ingredients and totally delicious!

  12. 5 stars
    Just made a batch of these this afternoon. They are amazing! Parent and toddler approved. Super moist!

  13. 5 stars
    These are FANTASTIC! Super chocolatey with subtle banana flavor, fluffy and delicious. One of my favorite muffin recipes for the kids. They barely last a few days…thank you!

  14. 5 stars
    My toddler and I made these today and they’re a huge hit! I blended the wet ingredients and added spinach as suggested and they turned out beautifully.

    Thank you for the recipe!

  15. 5 stars
    Thank you for all the wonderful recipes. I made this chocolate muffin with rolled oats but my oats in the muffin is not fully cooked. I made these mainly for my 2 yo who wouldn’t eat/ touch it now because it has seeds… is there any way to salvage the mufffins at this stage? It is a bit hard even for adults to eat. TIA.

  16. 5 stars
    Hi Amy! I love your content as it is helping me cook/bake more for my family ❤️
    General question for you…

    When your muffin recipes call for whole wheat flour, how can I sub all purpose flour since that’s all I have on hand? Is it one to one? Thank you again for all the inspiration you share with us here!

  17. 5 stars
    Hi there! Would I need to adjust the recipe at all if I use all purpose flour instead of while wheat? It’s all I have on hand right now! xx (ps; had to give a rating before actually making the recipe because there’s no way to comment otherwise!)

    1. 5 stars
      I made these (used AP flour after all, just increased it slightly) and they were soooo good. They didn’t even last an entire day at our place!

  18. 5 stars
    These turned out amazing! My recently picky eater was a huge fan and being nut free we froze some for daycare meals in the future. I didn’t have spinach but used zucchini for some extra veggies. Thanks for the recipe!

  19. 5 stars
    Love the flavor and texture of these mini muffins!!! The banana and cocoa blend together very well. I made them with spinach, so these muffins also have a lot of iron packed in. Awesome way to get your kids nutrition in a yummy way!

  20. 5 stars
    Great recipe- for some reason for the mini muffins it takes them around 20 minutes to cook. All ovens are different 🤷🏻‍♀️, all of the other muffins recipes are done at the time on the recipe. Thanks for all the amazing toddler muffin recipes!

  21. 5 stars
    Big hit with my selective eater! Great texture (I also blended the oats) and flavor. Freezes great. Thank you!

  22. 5 stars
    Oh, these are good! I did have to use an egg replacer but find if I do more than 2 it gets weird so I did two “eggs” with Bob’s Red Mill egg replacer and the third with 1/4 cup applesauce. I also had to use natural creamy peanut butter instead of butter or almond butter. Also I only had old fashioned oats instead of rolled. I cooked the mugfins in a standard sized muffin tin, with the egg replacements it’s usually longer and took 24 minutes. Even with all these subs I really love them!

  23. 5 stars
    I love it. My 1 year old does too. Used agave instead of honey/maple.
    Also used spelt flour instead of the whole wheat but absolutely delicious and healthy. Not too sweet. Love your recipes. X

  24. 5 stars
    Great recipe! Mine do take about 30 min in the oven, though. I swap out 2/3 bananas for a cup of pureed sweet potato and make them every weekend with my toddler. We’ve actually had to take a break from them though because the obsession level he has with them is SO HIGH. He wakes up demanding them, comes through the door after daycare asking for them, yells for them in his sleep, and prefers them to all other foods, insisting he have one instead of dinner, breakfast, or lunch. They’re pretty healthy, so the insanity has been so far tolerable, but the muffin hysteria has reached a peek lately so we have take a break for a bit! IOW, they’re a huge success, but almost too much so!

    1. Do I have to put oats in?? I put whole rolled oats and did not like its texture in the muffins.. or was I supposed to grind them ?

    1. That’s what I’ve done for mini muffins with this recipe, but there could be some variation with any one oven.

    2. 4 stars
      Amy is using a mini muffin tin in this recipe which calls for less time. It needs about 20 min or more for regular muffin tin.

  25. 5 stars
    My almost two year old loves these muffins!!! He’s been very picky lately so that’s not an easy thing to accomplish! I love them too! Thanks for another great recipe 🙂

  26. 5 stars
    These were a big hit with both parents and the 2yo! Relatively few crumbs = easy cleanup, and the texture was lovely.
    Additional recommendations to streamline/speed up the process: silicone mini muffin pan and 1TB cookie scoop.
    Your blog is quickly becoming a favorite reference in our household! Thank you!

    1. Yes, I would thaw it, squeeze it very dry and use about 1/4 cup at most since it will be much more concentrated.

  27. 5 stars
    These were a hit with my 18 month old (and my husband)! I used maple syrup and added both the spinach and chocolate chips. I’ll definitely be making again — thanks for a great recipe!

    1. Vanilla extract is designed for liquids – like smoothies, but can also be used in baking. It just has less alcohol.

  28. Can I replace the bananas with something else if I don’t have any on hand? I’d like to make them with bananas as well but in cases when I don’t have any, I’d like to see what I could sub them with.

    1. I haven’t tried these any other way, but typically applesauce or mashed roasted sweet potato work well in place of bananas in baked goods.

  29. 5 stars
    These are delicious! A massive hit with my 2 year old, me and my husband!
    Will be trying some of the other recipes soon!

  30. 5 stars
    These are nice and fudgey. I made them vegan by substituting applesauce for eggs and peanut butter for butter. I also blended the oats with the liquids so they wont get hard when baking. I also leave them in the tray for some time to cool so they get a nice shape. Healthy and easy muffin recipe.

  31. 5 stars
    This is my second time baking these: Went with cacao and raw almond butter, added some dark choc chips- yum! They are very dense and fudgy but mine didn’t come out dry . My 2 year old loved them.

    This time I took an idea from another muffin recipe and soaked my oats in milk first— it makes the tops rise and the muffin less dense. I had become used to my healthy muffins not rising much, but woah, this really makes a difference! I adjusted the recipe and used two bananas instead of 3, and added chia and hemp seeds too.

    Thanks for posting!

  32. 2 stars
    Unfortunately, these came out awful for me. They were super dry and I ended up throwing them out. I’ve had success with a lot of the muffin recipes on this website, but not this one. Flavor was great but consistency was not. I may try again with maple syrup instead of honey and maybe less baking time?

  33. 4 stars
    My 22 month old and I just made these this morning. It was hard to get the batter in the muffin pan because he was scarfing spoonfuls out of the mixing bowl! We did end up getting some in the oven and just enjoyed them for morning tea. Definitely a winner! I didn’t have cocoa so I used cacao and they are still sweet enough!

  34. I would love to make these. At the top of the recipe it mentions subbing oats for coconut. But I don’t see coconut in the recipe. I just wanted to make sure I wasn’t missing anything. Thanks!

  35. Hi! I made them yesterday but they were very dry.. and the next day impossible to eat so i put some coconut milk to make them soft. Taste wise they were amazing! I put ginger syrop insteas of maple. Any ideas how to make them more juicy & soft?

  36. My 3 year old and I made these today. They taste yum but the consistency is more fudgey than muffin/cakey. Is this normal?

  37. Have you ever estimated the calories/breakdown per mini muffin? I’m making for the preschool classroom and one of the children is diabetic. His mom says knowing carb count is helpful.

  38. 5 stars

    I am interested in using this for my little one’s first birthday smash cake in a couple of weeks… i have 4" pans and was going to make a double-layer cake. the internet seems a little divided on temperature/cook time and i was wondering if you had any thoughts on whether i should keep the same 350 degree oven temp or increase/decrease? and any guesses on when to start checking doneness? Thanks!

    1. Ooh, I love that idea! I would keep the baking temp the same and start checking at 10 minutes. The thickness probably won’t be that different than that of a mini muffin tin so it might wind up being right around the same time—the edges will cook faster so focus on the very center being cooked through (use a cake tester). I’d also let them cool in the pans to help ensure that they stay together well. Maybe pop them into the fridge to chill them a bit before frosting or if you have to store them for any amount of time. Happy almost birthday to your little one!

    1. I’d start checking them at 18 minutes. I’d guess between 18-22 but a cake tester inserted into the center coming out clean would be the best way to know for sure.

    2. I just timed mine at 18 minutes and they are done! I didn’t quite fill each "cup." They smell amazing; I can’t wait to taste it!

  39. possible to sub maple syrup with coconut nectar syrup and sub almond butter with sunflower seed butter?