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.
Olivia Tucker says
Amazing, especially when they are fresh and hot out of the oven! I added an extra banana to make it more moist and used non-dairy milk. To make them vegan I used 2 tablespoons of apple cider vinegar instead of the eggs. Still taste amazing!
Jessica Holmes says
Love hearing that Olivia! Thank you for the lovely feedback.
Geri Myers says
Everyone Loved these! Per someone’s suggestion I added Hershey’s salt Carmel chips. Took it to a next level. Added chocolate chips on the top. A real hit!
★★★★★
Jessica Holmes says
Yay! Love hearing that!
SOPHIE says
I’m just wondering what is the function of the buttermilk in this recipe? Thanks
Jessica Holmes says
Hi Sophie, it’ll help make your muffins soft and tender.
Sumathi says
Your Chocolate Banana Muffins looked so yummy, I let a few bananas to overripe to try the recipe ! My kids loved it! Thanks for the super easy recipe 😀❤️
★★★★
Jessica Holmes says
I’m so glad you enjoyed them!
Manjdulin says
I used to make a muffin
BUT this time its my first recipe that really comes soooo delicious,amazing
Thank u so much
★★★★★
Jessica Holmes says
Glad you enjoyed it
Valerie says
Hi. What is the substitute for buttermilk?
Jessica Holmes says
Hi Valerie, see the notes of the recipe for a homemade substitute.
Anita says
Can you use GF flour to substitute?
Jessica Holmes says
Hi Anita, I haven’t tried making these with gluten free flour. If you do try it, let me know how you go!
Jimena says
I found this recipe almost a year ago and I love it so much. Easy to make, quick and super delicious.
★★★★★
Jessica Holmes says
Aw love hearing that!
Joy says
Best recipe ever
Jessica Holmes says
Love hearing that!
Catalina says
I loved this recipe, I’ve made it 3 times and it’s perfect, the texture the flavour everything is delicious
★★★★★
Jessica Holmes says
Yes! Love that!
Jacqueline Fingland says
Just made these and they are absolutely delish. They are also so easy to make and will definitely make them again soon . Thanks Jennifer for sharing your recipe 🙂
★★★★★
Jessica Holmes says
Yay! Love hearing that Jacqueline!
Nia Blades says
Going to try this recipe today. I was just wondering what is the best way to freeze? In plastic containers or freezer bags?
Thanks
Jessica Holmes says
Hi Nina, I just use plastic wrap and make sure they’re completely covered.
Mona says
This turned out excellent! Very soft and moist and I loved the hint of cinnamon. I’ll be making this again for my family!
★★★★★
Jessica Holmes says
Yay! Love hearing that!
Jean says
Hi Jessica, thank you for sharing your recipe. I baked them just now, they’re awesome, so good that I had 2 immediately! I didnt use caster sugar, used only brown sugar but up it to 2/3 cup. My banana made 1 cup when mashed, and I used Greek yogurt instead of buttermilk.
★★★★★
Jessica Holmes says
Aw love hearing that Jean!
jessica holmes says
These were fantastic! The only change I made was I did 1/2 cup peanut butter chips and 1/2 cup choc. chips as my husband loves peanut butter with banana. They came out so light fluffy and I tried your tip on how to make butter milk. By the way we have the same name but I’m in the USA!
Jessica Holmes says
Aw I’m so glad you enjoyed them Jess! Great name 😉