These moist chocolate banana muffins are packed with fresh bananas and semi-sweet chocolate chips, then perfected with a bakery style domed top. Plus, learn how to make the perfect TALL muffin!

close up of a half eaten chocolate banana muffin on top of more chocolate banana muffins

Nothing beats a warm and delicious chocolate banana muffin for breakfast, a tasty snack or even dessert!

These moist and gooey homemade muffins are the perfect mix of bananas and chocolate, combining the classic flavors of both into one yummy treat. The deep chocolate flavor of the muffin is balanced perfectly with the sweetness of the banana, making it a delectable treat that will satisfy any sweet tooth.

It’s no secret that I love muffins, and I am so pumped to be adding these chocolate banana muffins to my muffin recipe collection.

Baked muffins are the perfect any time food. Need a snack? Muffin. Need a quick breakfast? Muffin. Need a treat? Muffins solve it all. These moist chocolate muffins are also perfect for making ahead of time and freezing for later. When you’re ready to enjoy them, just thaw them out and enjoy! 

a muffin pan with chocolate banana muffins in every other muffin hole sprinkled with salt on top

Make these delicious muffins ahead of time for parties or gatherings, or bake a fresh batch on a slow Saturday morning.

They are the perfect size to be served as a treat. You can even top them with a dollop of whipped cream, a drizzle of chocolate sauce, or even a drizzle of warm peanut butter for an extra special indulgence. Happy Baking!

Why You’ll Love These Chocolate Banana Muffins 

  • Quick and easy to make
  • Great way to use up overripe bananas 
  • Can be customized with different mix-ins 
  • Easy to take on the go
  • Can be frozen for later use
  • Perfect balance of chocolate and banana flavor
chocolate banana muffins on top of a cooling rack

What You’ll Need for Chocolate Banana Muffins

This chocolate banana muffin recipe is made with simple ingredients, many of which you likely already have in your kitchen. Get the full recipe with measurements in the recipe card below.

  • All purpose flour
  • Natural unsweetened cocoa powder – make sure you’re not using Dutch processed cocoa.
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Ripe bananas
  • Large eggs
  • Buttermilk
  • Vegetable oil
  • Vanilla extract
  • Semi-sweet chocolate chips – I used regular chocolate chips and chunks!

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
a chocolate banana muffin pulled apart to show the inside with sprinkles of chocolate around it

How to Make Chocolate Banana Muffins

These banana chocolate chip muffins are so easy to make! Get the full simple ingredients details and step-by-step instructions in the recipe card below.

Mix dry ingredients. In a large bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon to combine and set aside.

Prep bananas. Mash 3-4 large bananas, then measure out 1 heaping cup. It’s important to measure the banana since the size of each banana can vary so much. Measuring by cup is the most accurate.

Mix wet ingredients. In a separate bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer on low for 30 seconds. Stir in the mashed bananas.

Combine all ingredients. Gradually mix in the dry ingredients and 1 cup chocolate chips, mixing just until combined. The batter will be very thick!

Allow batter to rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

Bakery Style Muffin Tip
For bakery style muffin tops, line a 12 count muffin tin with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.

Fill liners. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press the remaining chocolate chips on top of the muffins and sprinkle with sanding sugar.

Bake. Bake for 9 minutes at 425ºF in a preheated oven, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 8-12 minutes or until a toothpick inserted in the center comes out clean. 

Cool and serve. Allow the muffins to cool in the pan for 15 minutes before removing them. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

chocolate banana muffins in a muffin pan being sprinkled with salt

Tips for the Best Chocolate Banana Muffins

  • Properly measure the flour. Measure the flour using the spoon and level method or by weight using a food scale.
  • Measure the banana. Mash 3-4 large bananas, then measure out 1 heaping cup. It’s important to measure the banana since the size of each banana can vary so much. Measuring by cup is the most accurate.
  • Use baking powder and baking soda. Do not swap or omit one of them.
  • Stick with buttermilk. For best results, make these chocolate banana muffins with buttermilk. This recipe has not been tested with whole milk, skim milk or a milk alternative. 
  • Be sure to rest the batter. Allow the batter to rest for 15 minutes. Read below why I let my batter rest!
chocolate banana muffins on top of a cooling rack

How to Create Bakery Style Muffins

Bakery-style muffins are known for their domed tops. Plus, who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a domed shape.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. FILL EVERY OTHER MUFFIN CUP

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

a close up of the side of a chocolate banana muffin with the muffin paper pulled partially off

Substitutions & Variations

  • Gluten Free Chocolate Banana Muffins: Instead of all-purpose flour, you can use a gluten-free flour blend, almond flour, or oat flour. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
  • Fruit & Nuts: Add a handful of chopped nuts or dried fruit to the muffin batter.
  • Toppings: Sprinkle some oats or coconut flakes on top of the muffins before baking.
  • Peanut Butter: Make them chocolate peanut butter banana muffins by swirling in 1/4 cup of melted peanut butter into each muffin.

Storing and Freezing Suggestions

These delicious chocolate banana muffins can be frozen for later! Simply bake the muffins, let them cool to room temperature, and store them in an airtight container in the freezer for up to 3 months. You can also store leftover muffins in an airtight container on the counter or in the fridge for 3 days. 

More Muffin Recipes

Chocolate Banana Muffins

5 from 4 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Yield: 10 muffins
These moist chocolate banana muffins are packed with fresh bananas and semi-sweet chocolate chips, then perfected with a bakery style domed top. Plus, learn how to make the perfect TALL muffin!

Ingredients

  • 2 ½ cups all purpose flour, 300 grams
  • cup natural unsweetened cocoa powder
  • 1 cup granulated sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3-4 large ripe bananas, please measure 1 heaping cup mashed
  • 2 large eggs
  • 1 cup buttermilk
  • cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups semi-sweet chocolate chips, divided (I used regular and chunks)

Instructions
 

  • In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon to combine and set aside.
  • Mash 3-4 large bananas, then measure out 1 heaping cup. It’s important to measure the banana since the size of each banana can vary so much. Measuring by cup is the most accurate.
  • In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer on low for 30 seconds. Stir in the mashed banana.
  • Gradually mix in the dry ingredients and 1 cup chocolate chips, mixing just until combined. The batter will be very thick!
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
  • Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press the remaining chocolate chips on top of the muffins and sprinkle with sanding sugar.
  • Bake for 9 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 8-12 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 492kcal, Carbohydrates: 72g, Protein: 8g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 459mg, Potassium: 467mg, Fiber: 6g, Sugar: 36g, Vitamin A: 133IU, Vitamin C: 4mg, Calcium: 135mg, Iron: 4mg
Share a Photo!Tag @beth_thefirstyear!