Got some ripe bananas on the counter? Make some chocolate banana muffins and I promise you won’t be disappointed! These are super moist and soft with a the perfect balance between banana and chocolate. Plus the chocolate chips mixed into the batter are like little gooey chocolate mines buried in the batter.
I use sour cream in these to make them extra moist and it helps keep them moist for a few days after baking. You can swap that out for Greek yogurt if you want a healthier option.
This recipe makes about 24 muffins, I say about because bananas vary slightly in size as does the amount you fill your muffin tins. When I made these last I actually ended up with 27 muffins but I didn’t fill my tins as full as usual and I used large bananas. So Keep that in mind when making these, you may end up with a little extra.
I have a few banana muffin recipes on here that you should check out!
- Peanut butter banana chocolate chip muffins RECIPE HERE
- chocolate spiced banana chocolate chip muffins RECIPE HERE
What you need to make chocolate banana muffins: (printable recipe below)
makes ~24 muffins
- 3 bananas
- 1/2 cup butter – melted
- 3 eggs
- 1/2 cup brown sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup milk
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 F.
- Mix butter and bananas together until bananas are mostly smooth.
- Add brown sugar and mix.
- Add eggs and mix again.
- Add sour cream and vanilla and stir.
- In another bowl, add flour, baking soda, baking powder, salt and cocoa powder.
- Add the flour mixture to the egg and banana mixture as well as the milk and mix until batter is smooth.
- Fold in chocolate chips.
- Fill cupcake tins 2/3’s the way full and bake for 15 minutes or until tops rise and slightly bounce back when you press on the top with a finger or when a toothpick comes out clean. Keep in mind it will have melted chocolate on the toothpick but should be free of any batter.
Chocolate Banana Muffins
Ingredients
- 3 bananas
- 1/2 cup butter
- 3 eggs
- 1/2 brown sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup milk
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350 F. Mix butter and bananas together until bananas are mostly smooth. Add brown sugar and mix. Add eggs and mix again. Add sour cream and vanilla and stir. In another bowl, add flour, baking soda, baking powder, salt and cocoa powder. Add the flour mixture to the egg and banana mixture as well as the milk and mix until batter is smooth. Fold in chocolate chips. Fill cupcake tins 2/3's the way full and bake for 15 minutes or until tops rise and slightly bounce back when you press on the top with a finger or when a toothpick comes out clean. Keep in mind it will have melted chocolate on the toothpick but should be free of any batter.