Chocolate Banana Muffins

The best Chocolate Banana Muffins made from scratch. These sky-high, bakery style muffins are filled with bananas, cinnamon and plenty of chocolate chips. The perfect way to use up those spotty bananas!

I loved this recipe, I’ve made it 3 times and it’s perfect. The texture, the flavour, everything is delicious.

– Catalina

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 high top 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! Add 1/2 tablespoon of white vinegar to 120 ml (1/2 cup) of milk. Leave it for 5 minutes to curdle, then use as normal.

Or my favourite substitute to use if I don’t have any buttermilk is half milk and half Greek yogurt. So in this recipe, I would use 60 ml (1/4 cup) full fat milk and 60 ml (1/4 cup) full fat Greek or natural-style yogurt.

How to store 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

Yield Makes 12 muffins 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 27 reviews

Prep: 30 minutesCook: 20 minutesTotal: 50 minutes

Soft and tender Chocolate Banana Muffins.

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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)
• 160 grams (1 cup) chocolate chips

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Instructions

1. 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.
2. In a large mixing bowl, add flour, cocoa powder, baking powder, cinnamon, salt and sugars and whisk briefly.
3. In a separate bowl, add eggs, oil, vanilla and buttermilk whisk briefly just to break up the egg yolks.
4. 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.
5. 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.

Watch How To Make It

Nutrition Information

Serving Size: 1 muffin Calories: 321 Sugar: 25.3 g Sodium: 77.7 mg Fat: 14.6 g Carbohydrates: 47 g Protein: 5.2 g Cholesterol: 32.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: MuffinsCuisine: Australian

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Jessica Holmes

Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.