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 ❤️
Watch how to make it
Soft and tender Chocolate Banana Muffins.
- 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 over ripe bananas
- 2 large eggs
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk*
- 150 grams (1 cup) chocolate chips
- 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.
- Mash your bananas really well with a fork. Set aside.
- 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.
*Buttermilk: If you don’t have any buttermilk on hand, try making your own buttermilk from scratch. Add 1/2 tablespoon of white vinegar to 1/2 cup of milk. Leave for 5 minutes to curdle, then use as normal.