Chocolate/ Dessert/ easy/ Fruit Desserts/ Muffins & Quick Breads/ no mixer/ quick

Chocolate Banana Muffins

May 9, 2016

Light and fluffy muffins full of banana and chocolate flavor.

Chocolate Banana Muffins

Summer is coming and with it are casual weekend brunches and get-togethers. Muffins are one of my favorite things to make for these occasions, and after my chocolate banana cake’s huge success, I knew I had to make a muffin version with that exceptional flavor. I adjusted the recipe slightly to make it less cakey and more muffin-like in texture. Even so, the bananas and oil ensure that they stay moist and tender while remaining rather light.

Chocolate Banana Muffins

Some tips:

  • Light brown sugar can be substituted for part or all of the granulated sugar for more moisture and delicious flavor.
  • 80g melted butter can be substituted with the oil.
  • If you prefer firmer muffins, make sure you use 1 egg, not 2. You can also choose to skip the sour cream, which I like to use to make the muffins lighter.
  • As for add-ins, I added chocolate chips to the batter which I urge you to not skip because it is really good! You can use nuts instead or even better, in addition to the chocolate.

Chocolate Banana Muffins

4.67 from 3 votes
Chocolate Banana Muffins
Chocolate Banana Muffins
YIELD: 15 standard muffins (can be less or more depending on your pan)
Light and fluffy muffins full of banana and chocolate flavor.

  • cups (170 g/6 oz) all-purpose flour
  • 1/3 cup (35 g/1.2 oz) unsweetened cocoa powder (Dutch-process)
  • 1 ¼ teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (80 ml) canola oil
  • 3/4 cup (150 g/5.3 oz) granulated sugar
  • 1 large egg (or 2 for cakier muffins)
  • 1 teaspoon pure vanilla extract
  • cups mashed over-ripe bananas (3-4 bananas)
  • 1/4 cup (60 ml) sour cream (or yogurt/whole milk)
  • 2/3 cup (110 g/4 oz) chocolate chips or chunks
  1. Preheat oven to 350F/175C. Grease muffin pan cups or line them with liner papers.
  2. In a large bowl sift together flour, cocoa, baking soda, and salt.
  3. In a medium bowl, whisk together oil, sugar, eggs, and vanilla extract. Add mashed bananas and sour cream and mix until combined. Fold in the flour mixture just until combined. Do not overmix; the batter should be a bit lumpy. Stir in chocolate chips.
  4. Divide mixture between muffin cups, filling about ¾ full. Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and let cool for 10 minutes before removing from pan.
  5. Muffins will keep fresh and moist for 3 days at room temperature or in the fridge.



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  • Reply
    May 4, 2017 at 6:08 am

    I tried this last night, they were delish! Thanks!

  • Reply
    Neerja Kwatra
    November 14, 2018 at 1:55 am

    Can we use flax egg instead of an egg

    • Reply
      November 17, 2018 at 1:34 pm

      Hi Neerja , sorry but I don’t have any experience baking with flax eggs.

  • Reply
    January 13, 2019 at 12:03 pm

    These look so good! Can I use regular cocoa powder (natural) instead of Dutch process)? Thank you!

  • Reply
    March 23, 2019 at 5:30 am

    Can i use greek yogurt instead of the plain one?

    • Reply
      March 26, 2019 at 5:21 am


  • Reply
    February 2, 2020 at 7:19 am

    Can I use melted butter instead of canola oil?

    • Reply
      February 5, 2020 at 2:14 am

      Yes you can, use 75 grams of melted butter.

  • Reply
    Deepa Kurian
    May 4, 2020 at 3:45 am

    loved it. so did my family. made it yesterday

  • Reply
    May 29, 2020 at 6:40 am

    used 2 eggs, Vanilla greek yoghurt with 2/3 light brown sugar and the muffin really came out moist, fluffy and chocolatey…. ur recipes are absolutely amazing!

    This is the 3rd muffin recipe I followed from yours.
    Would be great if you incorporate cal or macro breakdown 🙂

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