The best Chocolate Banana Muffins made from scratch. These sky-high, bakery style muffins are filled with bananas, cinnamon and plenty of chocolate chips.
Muffin magic 🌟
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?
If you have some over ripe banana sitting in your fruit bowl, let’s bake some Chocolate Banana Muffins together!
You know I love muffins in all shapes and sizes. But these chocolate-y Banana Muffins are definitely a new fave.
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.
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.
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 👌🏻
TIPS FOR MAKING SKY-HIGH CHOCOLATE BANANA MUFFINS
- There is a trick to making high top muffins just like those at a bakery. First, you need to make sure you fill the holes of your muffin pan right to the top with batter.
- Then you want to bake the muffins in a very hot oven during the first 5 minutes of baking. This will ensure the muffins rise quickly and form those lovely domed tops. The oven temperature can then be reduced for the remainder of the cooking time. My recipe below will guide you through this.
CAN I MAKE MY OWN BUTTERMILK?
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.
HOW TO STORE CHOCOLATE BANANA MUFFINS
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.
When you get that muffin craving, heat one in the microwave for 10-20 seconds until warm and soft ❤️
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Chocolate Banana Muffins
Soft and tender Chocolate Banana Muffins.
Ingredients
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 3 level teaspoons baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 2 large eggs
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk*
- 180 grams (3/4 cup) mashed banana, (2–3 overripe bananas)
- 150 grams (1 cup) chocolate chips
Instructions
- Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or line with cupcake liners.
- In a large mixing bowl, add flour, cocoa powder, baking powder, cinnamon, salt and sugars and whisk briefly.
- In a separate bowl, add eggs, oil, vanilla and buttermilk whisk briefly just to break up the egg yolks.
- Make a well in the middle of your dry ingredients, add the wet ingredients, along with the mashed banana and chocolate chips. Very gently stir until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or until a skewer inserted in the middle comes out clean.
Notes
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.
Alan says
So good!
Made these the other day as I had some very ripe bananas I wanted to use up. There’s a really good banana flavour in them complimented by the chocolate. Many other banana bread or muffin type recipes don’t end up having much banana flavour.
Unfortunately at the last minute after prepping all ingredients I realised I was out of baking powder so used a little extra vinegar and some bi carb soda as a substitute. Still turned out great so I can’t wait to try it again in future when I can actually use baking powder.
★★★★★
Jessica Holmes says
How fantastic! Love hearing that Alan. Thank you for the lovely feedback.
Lenny says
I just made this and the result is very yummy! My favorite recipes sources for baking. Tried 4 recipes and all turns great! Thank you, Jessica! Btw, would love to have your scones recipe if any 🙂
★★★★★
Jessica Holmes says
Hooray! So happy to hear that Lenny! And I’m still working on my Scone recipe – so stay tuned.
Sharry says
I make mini muffins for our after church coffee hour. Do you feel these would work for mini muffins baked fir 10-12 minutes?
Jessica Holmes says
Absolutely! This recipe will work perfectly!
Julie says
Hi ! I’m Julie and I live in SC in US. I just made these incredible muffins !! They are delicious !!! So moist and chocolatey. Thank you so much for sharing this.it is a keeper !
Jessica Holmes says
Hi Julie! I’m so glad you enjoyed them!
Hayley says
Absolutely delicious muffins!! High-tops every time & so easy to make!
★★★★★
Jessica Holmes says
Yes! Love that!
Yara S. says
Just tried this recipe right now! Amazing and sooo easy to follow! Will definitely make it again and again!
★★★★★
Jessica Holmes says
Hooray! So glad you enjoyed them Yara!
Ramia says
Incredible
Catherine says
Excellent
★★★★★
Amina Mulla says
Love this recipe!!Thanks for your amazing easy to follow recipes. I just started learning to bake using your recipes with my 5 year old son,it’s a binding activity for us.
★★★★★
Jessica Holmes says
Aww I love hearing that Amina! Such a fun activity to do with kids!!
Arcel Villacorta says
I made this muffin recipe 3x in 2 weeks because this is the best banana muffin recipe out there. Your recipes are my favourite to bake. They’re just to die for 🥰
★★★★★
Jessica Holmes says
Aw that makes me so happy to hear that!
D says
Very excited! What do you recommend as an eggless tweak to this recipe?
★★★★★
Jessica Holmes says
Hi, I haven’t tried without eggs I’m sorry!
Paige B. says
LOVE the scale measurements! Easy to follow and physically turned out as hoped! Simple and welcomed tips for beginner bakers like me. I was looking for a darker chocolate flavor. Any suggestions?
★★★★
Jessica Holmes says
Hi Paige, so glad you enjoyed them! For a deeper chocolate flavour, you could try a different/better quality cocoa. You could also bloom the cocoa beforehand, which involves mixing it with a little hot water. Or you could add more chocolate chips. Hope that helps!
Majdulin says
Wooow 🤩i used to bake this muffin every weekend
Its so delicious
Thank u so much for this recipe ❤️❤️
★★★★★
Jessica Holmes says
So happy to hear that!