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These Chocolate Banana Muffins are moist, sweet, and loaded with flavor. The perfect combination of chocolate and banana put together to create one irresistible muffin.
Who says you cannot have chocolate for breakfast?
Certainly not me, I love any excuse to enjoy chocolate in the morning. Especially when it is combined in a muffin with a little banana. Which is exactly what I’m sharing today with this delicious muffin recipe. Now this recipe makes the best muffin ever in my opinion. The subtle banana flavor mixed with rich decadent chocolate makes them super moist, flavorful, and so good. Especially when they are served straight out of the oven with a cup of hot coffee or tea.
They definitely never last long in my house 🙂
What ingredients are needed to make a chocolate and banana muffin?
- Semi-Sweet Chocolate
- Bananas
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground cinnamon
- Egg
- Butter
- Milk
How to make the best chocolate banana muffin:
Begin the recipe by preheating the oven to 350 degrees F. and line a muffin pan with liners. Set aside. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. In a separate medium mixing bowl, combine the mashed bananas (mash bananas with a fork or potato masher), egg, melted butter and milk until fully incorporated.
Stir the banana mixture into the large bowl with the dry flour mixture. Stir with a wooden spoon just until the ingredients are combined, but do not over-mix as it could result in a tough muffin.
Carefully stir in the chopped semi-sweet chocolate until combined. Add the mixture into the prepared muffin pan. Divide the batter among the 12 prepared muffin cups, filling each about ¾ full.
Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 25 to 30 minutes. When done, carefully transfer the muffins to a rack to cool for about 10 to 15 minutes, then completely remove the muffins from the muffin pan. Enjoy!
What is the best way to store muffins?
These or any muffins are best served fresh the day they are made. However, if you have any leftover muffin to enjoy within the same week they are made. Place the muffins in an airtight container at room temperature. You can place a piece of paper towel at the top and bottom of the container to collect any excess moisture that may accumulate. If you want to load up on muffins and make them in advance, feel free to store them in the freezer. To do this you want to individually wrap each muffin in plastic wrap before placing it in a container or plastic freezer bag. They can be stored in the freezer for up to 2 months. Allow the muffin to thaw at room temperature or gently reheat in the microwave for a few seconds before servings.
Chocolate Banana Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup plus 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups banana, mashed (about 2 large bananas)
- 1 large egg
- 8 tablespoons unsalted butter (1 stick), melted
- ¼ cup whole milk
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F. and line a muffin pan with 12 muffin liners. Set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ⅔ cups plus 2 tablespoons granulated sugar, 1 ½ teaspoons baking powder, ¼ teaspoon ground cinnamon, and ¼ teaspoon salt.
- In a separate medium mixing bowl, combine the 2 cups mashed bananas (mash bananas with a fork or potato masher), 1 large egg, 8 tablespoons melted butter and ¼ cup milk until fully incorporated.
- Stir the banana mixture into the large bowl with the dry flour mixture. Stir with a wooden spoon just until the ingredients are combined, but do not over-mix as it could result in a tough muffin.
- Carefully stir in the 4 ounces of chopped semi-sweet chocolate until combined.
- Add the mixture into the prepared muffin pan. Divide the batter among the 12 prepared muffin cups, filling each about ¾ full.
- Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 25 to 30 minutes.
- When done, carefully transfer the muffins to a rack to cool for about 10 to 15 minutes, then completely remove the muffins from the muffin pan. Enjoy!
- The chocolate banana muffins can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
Original post date 09/20/2013. Updated 03/03/2021. Updated photos are by Gabby of Cookie Dough Diaries
Want a few more easy muffin recipes? Try these:
Have any comments, questions, or other ideas for these easy to make these Chocolate Banana Muffins? Please share them in the comments below!
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