These Chocolate Banana Muffins not only are a super easy recipe to make, but they are also a great way to use up ripe bananas and make a great after school snack. You don't need any special equipment to make these tasty muffins, and you've probably got most of the ingredients already. You can make a batch and put some in the freezer for later. Oh and did I mention they are moist, delicious and packed with yummy chocolate chips?!
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Ingredient Tips & Equipment Information
- I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
- Make sure your egg is at room temperature before you start baking.
- I used light brown soft sugar for this recipe, but caster sugar will work well too.
- You can use any cocoa powder for the muffins, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
- The muffins can be baked in cupcake cases or muffin cases/wraps.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Banana Muffins
In a large mixing bowl, stir together the plain flour, light brown soft sugar, cocoa powder, baking powder and bicarbonate of soda. In another mixing bowl, or a jug, whisk together the melted butter, egg, vanilla extract, milk and mashed bananas. Add the egg mixture to the flour mixture and whisk or stir to combine. Add the chocolate chips and mix them in.
Divide the mixture between the cases, and sprinkle over the chocolate chips. Bake for 25 minutes, then leave to cool on a rack.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long do the muffins last and can they be frozen?
The muffins will last for 2-3 days in an airtight container in a cool place. To freeze them, wrap the muffins well in cling film, put them in an airtight container or a ziploc bag. You can freeze them for up to 3 months.
Do you need an electric mixer to make this recipe?
No, in fact I recommend making them without one. Everything is really easy and quick to mix together with a hand whisk and/or a spatula.
Can the muffins be made gluten free?
Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can the muffins be made dairy free?
For a dairy free version, use a dairy free butter alternative and dairy free milk for the muffins. You also will need to make sure the chocolate chips that you use are dairy free. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
More tips for making the Chocolate Banana Muffins:
- You could add 1 tsp cinnamon to this recipe if you like a bit of spice.
- I used milk chocolate chips, you could use dark or white chocolate, or a combination.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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More muffin recipes...
Chocolate Banana Muffins
Ingredients
For the muffins
- 200 g Plain flour
- 175 g Light brown soft sugar
- 30 g Cocoa powder
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 2 Bananas mashed
- 55 g Butter melted
- 1 Egg large
- 100 ml Milk any kind
- 1 tsp Vanilla extract or paste
- 175 g Milk chocolate chips
For the topping
- 25 g Milk chocolate chips
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and line a cupcake tin with cupcake cases or muffin liners
- In a large mixing bowl, add the plain flour, light brown soft sugar, cocoa powder, baking powder and bicarbonate of soda. Stir or whisk together
- In another mixing bowl, or a jug, whisk together the mashed bananas, melted butter, egg, milk and vanilla extract
- Pour the egg mixture into the flour mixture and whisk gently or stir to combine
- Add the milk chocolate chips and mix them in
- Divide the mixture between the cases. Sprinkle over the milk chocolate chips
- Bake for 25 minutes, or until risen, golden and skewer inserted in the centre comes out clean. Put them on a rack to cool completely
- Store leftovers in an airtight container in a cool place and eat within 3 days
Notes
- I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
- Make sure your eggs are at room temperature before you start baking.
- I used light brown soft sugar for this recipe, but caster sugar will work well too.
- You can use any cocoa powder for the muffins, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
- The muffins can be baked in cupcake cases or muffin cases/wraps.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Donna
I made these for the kids after school snack because I had some over ripe bananas, the kids absolutely loved them! So moist and chocolatey! Very easy to make too.