Light and fluffy muffins full of banana and chocolate flavor. Topped with chocolate chunks for the perfect bite.
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.
Tips to make the best chocolate banana muffins
- 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.
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More Chocolate and Banana Recipes
- Chocolate Banana Tart with Nutella ganache and fresh bananas!
- Chocolate Chip Banana Bread is a classic recipe with chocolate chips!
- Banana Chocolate Chip Scones are light and rich classic cream scones with a twist!
- Banana Chocolate Chip Cookies are soft with a cake-like texture.
- Chocolate Chip Banana Muffins are full of banana flavor, aren’t too sweet, and have crunchy tops!
Chocolate Banana Muffins
Light and fluffy sour cream muffins full of banana and chocolate flavor. Topped with chocolate chunks.
Ingredients
- 1⅜ cups (170 g) all-purpose flour
- â…“ cup (35 g) unsweetened cocoa powder (Dutch-process)
- 1 ¼ teaspoons baking soda
- ¼ teaspoon salt
- â…“ cup (80 ml) canola oil
- ¾ cup (150 g/5.3 oz) granulated sugar
- 1 large egg (or 2 for cakier muffins)
- 1 teaspoon pure vanilla extract
- 1¼ cups mashed over-ripe bananas (3-4 bananas)
- ¼ cup (60 ml) sour cream (or yogurt/whole milk)
- â…” cup (110 g/4 oz) chocolate chips or chunks
Instructions
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Preheat oven to 350℉/177℃. Grease muffin pan cups or line them with liner papers.
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In a large bowl sift together flour, cocoa, baking soda, and salt.
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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.
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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.
Recipe Notes
Muffins will keep fresh and moist for 3 days at room temperature or in the fridge.
Florence says
I tried this last night, they were delish! Thanks!
Neerja Kwatra says
Can we use flax egg instead of an egg
Shiran says
Hi Neerja , sorry but I don’t have any experience baking with flax eggs.
janet says
These look so good! Can I use regular cocoa powder (natural) instead of Dutch process)? Thank you!
Leya says
Can i use greek yogurt instead of the plain one?
Shiran says
Yes!
Waranggoon says
Can I use melted butter instead of canola oil?
Shiran says
Yes you can, use 75 grams of melted butter.
Deepa Kurian says
loved it. so did my family. made it yesterday
Jessica says
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 🙂