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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!
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!
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 fresh 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
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.
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.
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!
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.
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 1-2 Tbsp 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
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Chocolate Banana Muffins
Equipment
Ingredients
- 2 ½ cups all purpose flour, 300 grams
- ⅔ 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
- ⅓ 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.
Hi, I was just wondering why these muffins take so much baking powder or soda? I have made them before and they taste like it has too much. How do I correct that? I do use fresh ingredients. Thank you!@
Hi Karen! Baking powder is a key ingredient in creating those bakery style tops! Also, I just posted this recipe, so I’m not sure how you would have been able to make it. I have extensively tested this recipe, and I can guarantee that I would never add so much baking powder or baking soda so you could taste it. If you are having metallic issues, I would recommend starting over with brand new baking powder and baking soda.
Does this high temperature technique work for Banana Bread too?? Mine always seems to be flat. Also, my chocolate chips always fall to the bottom…any suggestions??
Hi Maria! I haven’t tested the high-to-low temperature technique with banana bread. My muffin and quick bread batters are super thick so I never have an issue with the chocolate chips falling.
Hi Beth,
I came across your account and can’t wait to bake these muffins. Instead of using vegetable oil, I would like to switch out to another oil such as; coconut oil, avocado oil or grape seed oil. Would you recommend any one of these oils.
Many thanks,
Eve
How do you make chocolate chip muffins?
Here’s our recipe for chocolate chip muffins: https://thefirstyearblog.com/chocolate-chip-muffins/
These came out huge and delish! I sis forgot to add my chunks of chocolate, lol, I was so excited I forgot lol! Lady, these are perfect. Also I had to use regular milk because I forgot to purchase buttermilk but they still came out delicious! I think my husband will devour these soon!!😊 Thanks!!
Made these today & turned out awesome. I love any bakery style muffins. These are delicious 😋
Hey I just came across your insta and all the muffins looks so yumm. Thought I will give it a shot and start with banana chocolate muffins. But pls share in grams instead of cups the measurements, as wherever I search the conversions are all different. You have not given for cocoa powder, hence asking.
Thanks
I’m baking them now and used Belgian pearl sugar instead of sanding sugar. I crushed it up a bit so it would be so large and lumpy. It almost looks like I might have used too much, like it’s “heavy” for the tops to fully rise. I will see and if so, I’ll cut back. So far so good from what I can see. I only hope they get HUGE!!!!
And I used butter vs oil. I was out of oil so I made the switch. I also used powdered buttermilk and reconstituted with water. I used a combo of salted caramel chocolate chips with 55% chocolate cocoa chips. I doubled the recipe and it seems to be all good. Getting a nice dome as I watch them
My first batch turned out good. Just too much sanding sugar so I cut it down. I think a flaky sea salt on stop might be even better. I also used Dutch cocoa and they are super dark and rich.
I made these this a.m. I didn’t have any buttermilk so I used plain yogurt . I also used avacado oil instead of vegetable oil. They turned out very good.
Just made these tonight. Excellent flavor and texture. I didn’t see your note about making a little dome with the batter until too late, but better shape next time.
I wondered: have you tried spooning the batter into the cupcake papers and then letting it sit the required 15 minutes before baking? I was as gentle as possible scooping the batter into the pans, but it still looked like I deflated it some. Thanks for sharing your muffin-wisdom!
Hi Maureen! You can try letting the batter rest in the muffin pan as opposed to the mixing bowl.