Chocolate Banana Muffins are the perfect blend of rich chocolate and sweet banana goodness that come together in a delightful treat. With a moist, tender texture and just the right amount of sweetness, these muffins are an irresistible way to kick-start your day or enjoy as a quick snack. Plus, they’re simple to whip up, making them a great choice for both beginners and seasoned bakers alike.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Banana Muffins
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Banana Muffins

I still remember the first time I made Chocolate Banana Muffins. I had a few overripe bananas sitting on my counter, and instead of tossing them out, I decided to get creative. The result was an indulgent yet wholesome muffin that my family couldn’t resist. They quickly became a favorite—perfect for breakfast on busy mornings or as a little pick-me-up in the afternoon.

Why You’ll Love This Recipe

Simple & Quick: Takes only 25 minutes from start to finish, perfect for a last-minute treat.
Irresistible Flavor: The combination of chocolate and banana creates a rich, moist muffin that satisfies any sweet tooth.
Eye-Catching Appeal: The mini chocolate chips scattered throughout give a lovely pop of sweetness and visual interest.
Flexible Serving: Perfect for breakfast, an afternoon snack, or even dessert!
Diet-Friendly Options: Easily made dairy-free and can be adapted for gluten-free by using a suitable flour.

Ingredients You’ll Need

1 2/3 cups (161g) oat flour: A great gluten-free option that adds a nutty flavor. If you don’t have oat flour, you can pulse rolled oats in a blender until fine or use all-purpose flour.
1/4 cup (21g) unsweetened cocoa powder: This provides the chocolatey goodness without extra sugar. Make sure to use unsweetened for the best results.
1 teaspoon baking soda: This is essential for the muffins to rise and achieve that perfect texture.
1/2 teaspoon fine sea salt: A pinch of salt balances the sweetness and enhances the overall flavor.
1 large egg + 1 egg yolk: Eggs provide structure and moisture. The extra yolk adds richness; however, you could use flax eggs for a vegan alternative.
3/4 cup plain oat milk: A non-dairy milk that keeps these muffins moist. You can substitute with almond or coconut milk if preferred.
3/4 cup tightly-packed mashed ripe bananas: The riper the bananas, the better! They bring natural sweetness and moisture.
1/3 cup maple syrup: A lovely liquid sweetener that complements the banana perfectly. Honey is also acceptable if you’re not vegan.
2 tablespoons melted coconut oil: Adds moisture and a subtle coconut flavor. If you don’t have this, unsalted butter works well.
1 teaspoon vanilla extract: Vanilla adds depth to the flavor profile. Always use pure vanilla if possible for the best taste.
1/4 cup mini semisweet chocolate chips: Mini chips ensure more chocolatey goodness in every bite. Dark chocolate chips can be substituted for a richer flavor.

How to Make Chocolate Banana Muffins

Prep Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with non-stick spray.
Mix the Dry Ingredients: In a large bowl, whisk together 1 2/3 cups oat flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Ensure everything is well combined and set aside.
Combine the Wet Ingredients: In a separate bowl, beat together 1 large egg, 1 egg yolk, 3/4 cup oat milk, 3/4 cup mashed bananas, 1/3 cup maple syrup, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing, as that can lead to dense muffins.
Add the Chocolate Chips: Gently fold in 1/4 cup mini semisweet chocolate chips until evenly distributed.
Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake: Place in the oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are slightly domed.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Storing & Reheating

To keep your Chocolate Banana Muffins fresh, store them at room temperature in an airtight container for up to 3 days. If you want to keep them longer, pop them in the refrigerator for up to a week. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag, where they can last up to 3 months. When you’re ready to enjoy, reheat them in the microwave for about 10-15 seconds for a cozy, warm snack.

Chef’s Helpful Tips

Don’t Overmix: It’s tempting, but mixing too much can make muffins dense. Mix until just combined!
Cool Before Storing: Let the muffins cool completely before sealing them to prevent sogginess.
Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Experiment with Mix-Ins: These muffins can be jazzed up with nuts, dried fruit, or different types of chocolate chips—get creative!
Room Temperature Ingredients: Make sure your eggs and oat milk are at room temperature to ensure better mixing and texture.

Chocolate Banana Muffins not only bring together the comforting flavors of chocolate and banana but also offer an inviting aroma that fills your kitchen with warmth and nostalgia. These treats are incredibly flexible, whether you’re craving a breakfast boost or a sweet snack. Experiment with the recipe and make it your own!

Recipe FAQs

Can I use all-purpose flour instead of oat flour?

Absolutely! If you don’t have oat flour, all-purpose flour works perfectly in this recipe. The texture might be slightly different, but the taste will still be delightful.

How can I make these muffins vegan?

To make Chocolate Banana Muffins vegan, substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Use plant-based milk and make sure your chocolate chips are dairy-free.

Can I substitute the maple syrup?

Yes! You can use honey instead of maple syrup if you’re not vegan. If you want to cut back on sweetness, mashed dates or a sugar substitute could work too.

How do I know when the muffins are done baking?

The muffins are done when they’ve risen nicely and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The tops should also look set and slightly spring back when gently pressed.

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Chocolate Banana Muffins

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Author: Anna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

These Chocolate Banana Muffins blend the richness of cocoa with the sweetness of ripe bananas, making them an irresistible treat. Perfect for breakfast or a snack, they’re easy to prepare and simply delightful!

Ingredients

Scale

1 2/3 cups (161g) oat flour
1/4 cup (21g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 large egg + 1 egg yolk
3/4 cup plain oat milk
3/4 cup tightly-packed mashed ripe bananas
1/3 cup maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners or lightly grease them.
Combine the oat flour, cocoa powder, baking soda, and salt in a blender and blend briefly until mixed well.
Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth, ensuring not to overmix and stopping to scrape down the sides when necessary.
Pour the batter evenly into the prepared muffin cups.
Sprinkle mini semisweet chocolate chips on top of the batter in each muffin cup.
Bake for 15–18 minutes until a toothpick inserted in the center comes out mostly clean.
Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to cool further. Enjoy!

Notes

You can substitute oat flour with another flour if desired, but the texture may vary.
For added flavor, consider adding nuts or dried fruit into the batter before baking.
Make sure not to overmix the batter to keep the muffins fluffy.