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.
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.)
Table of Contents
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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.
- 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.
- Add the wet ingredients to a bowl.
- Add the dry ingredients to the bowl and stir bowl.
- Divide among a muffin tin. Top with chocolate chips if desired.
- Bake through, then let cool on a wire rack.
Frequently Asked Questions
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!
To make these gluten-free, use cup-for-cup gluten free flour blend.
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.
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.
Related Recipes
I’d love to hear your feedback if you try this recipe, so comment below to share!
Favorite Chocolate Banana Muffins
Ingredients
- 1 cup well mashed ripe banana (from about 3 medium bananas)
- 2 eggs (large)
- ¼ cup melted and slightly cooled butter OR almond butter
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (sifted to remove lumps)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips (optional)
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
(Recipe updated to ensure tenderness, March 2024. This post was first published March 2018.)
These are so great! I made them with my 2.5 year old for the first time, and the recipe was super easy for him to help with. I appreciate the different variations/ingredient options so it can be tailored to diet and preference.
We made them with a combo of maple syrup + honey (<1/3 cup total to decrease sugar), peanut butter, and a little < 1/4 cup cacao powder, and he places 1 mini chocolate chip on each mini muffin. They were sweet, moist, and super yummy! Dare I say they have a nostalgic Costco muffin vibe to them??
Thanks for all of the wonderful toddler recipes! We love all of your content 💕
I have been making several different muffins from this websitr. They are all very good. My kids particularly love Favorite Yugurt Muffins with strawberries and blubberies. I saw that a lot of muffin recipes list a small amount of trans fats. I wonder which ingredient contain the trans fat.
There is a trace amount naturally occurring in butter.
I have been making several different muffins from this websitr. They are all very good. My kids particularly love Favorite Yugurt Muffins with strawberries and blubberies. I saw that a lot of muffin recipes list a small amount of trans fats. I wonder which ingredient contain the trans fat.
These are my favorite muffins! I keep a batch in the freezer at all times. Sometimes I share with my toddler. 😁
My kids and I loved these, perfect marriage of chocolate and bananas! They were also very moist and not too sweet.
Wonderful, used half date syrup and half maple syrup, just perfect! Thank you for sharing
Can I make these with whole wheat flour? How much?
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
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.
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!
Sooo good. The whole family loved them! Haven’t been steered wrong by Amy yet.
Really easy to make and really tasty! My kids love them and so do all the adults!
Hi, I wonder how long should I bake it to make it in a form of a cake in a loaf pan?
In a 9×5 inch loaf pan, typically a batter like this would be about 50-55 minutes at 350 degrees F.
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
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. 🤣
Agree with that! And glad you like them!
This is a winner. Happy I took a chance on this recipe.