Chocolate Banana Muffins are a delightful treat that combines the rich flavors of chocolate and the natural sweetness of ripe bananas. These muffins are soft, moist, and incredibly satisfying, making them a perfect breakfast option or an afternoon snack. With the comforting scent of baking chocolate wafting through your kitchen, it’s hard to resist grabbing one (or two) as they come out of the oven.

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 first stumbled upon this recipe during a lazy Sunday afternoon where the only thing on my agenda was to use up some overripe bananas lying on the counter. Adding chocolate to the mix suddenly transformed a simple muffin into a decadent indulgence. These Chocolate Banana Muffins are not only a fantastic way to enjoy bananas but also make for a delightful treat that can brighten any day.

Why You’ll Love This Recipe

Simple & Quick: Only 10 minutes of prep time and just 15 minutes in the oven – you’ll have fresh muffins in no time.
Irresistible Flavor: The combination of chocolate and banana creates a deliciously moist muffin with a rich flavor that everyone loves.
Eye-Catching Appeal: With their deep brown color and mini chocolate chips, these muffins look as great as they taste!
Flexible Serving: Perfect for breakfast, as a snack, or as a dessert, they fit into any part of your day.
Diet-Friendly Options: Easily adaptable to be gluten-free and dairy-free with the right substitutions.

Ingredients You’ll Need

1 2/3 cups (161g) oat flour: This gluten-free flour adds a hearty texture, while keeping the muffins moist. You can substitute it with all-purpose flour if preferred.
1/4 cup (21g) unsweetened cocoa powder: Essential for that rich chocolate flavor; use high-quality cocoa for the best taste.
1 teaspoon baking soda: Gives rise and helps create that fluffy texture.
1/2 teaspoon fine sea salt: Enhances flavor and balances the sweetness.
1 large egg + 1 egg yolk: Provides moisture and richness; if vegan, use a flax egg instead.
3/4 cup plain oat milk: Dairy-free and adds moisture; almond milk works too if you prefer.
3/4 cup tightly-packed mashed ripe bananas: The star ingredient that adds natural sweetness and moisture; overripe bananas are best!
1/3 cup maple syrup: Sweetens the muffins naturally; substitute with honey or agave syrup if desired.
2 tablespoons melted coconut oil: Keeps the muffins tender and moist; melted butter can be a good alternative too.
1 teaspoon vanilla extract: Adds a warm, inviting flavor to the muffins.
1/4 cup mini semisweet chocolate chips: Because you can never have enough chocolate! Feel free to use dark chocolate or dairy-free chips.

How to Make Chocolate Banana Muffins

Preheat your oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners, or grease it with cooking spray.
Mix dry ingredients: In a large mixing 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 until combined.
Combine wet ingredients: In another bowl, beat together 1 large egg, 1 egg yolk, 3/4 cup oat milk, 3/4 cup mashed ripe bananas, 1/3 cup maple syrup, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth.
Combine the mixtures: Pour the wet mixture into the dry ingredients. Gently mix until just combined; be careful not to over-mix as this will ensure tender muffins.
Fold in chocolate chips: Add 1/4 cup mini semisweet chocolate chips and fold them in carefully with a spatula.
Fill muffin tins: Divide the batter even across the muffin liners, filling each about 3/4 full for optimum rise.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Storing & Reheating

Store your Chocolate Banana Muffins at room temperature in an airtight container for up to three days. For longer storage, refrigerate them in a container for up to a week. To freeze, wrap muffins tightly in plastic wrap and then place them in a freezer-safe bag for up to three months. When you’re ready to enjoy, simply reheat in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 5-7 minutes. While the texture may soften slightly after freezing, reheating brings back some warmth and comfort.

Chef’s Helpful Tips

Ensure your bananas are very ripe (the more brown spots, the better!) for maximum sweetness and flavor.
Room temperature ingredients mix better, so take out your egg and oat milk ahead of time.
Avoid over-mixing the batter; stirring just until combined keeps the muffins light and fluffy.
Experiment by adding nuts or dried fruit to the batter for additional texture and flavor.
If your muffins seem a little dense, they might need a little more baking powder next time for extra fluffiness.

These Chocolate Banana Muffins truly capture the heart of a homey, comforting treat, filled with the delightful taste of chocolate and the natural sweetness of bananas. It’s a simple yet indulgent recipe that beckons to be made time and time again, whether you’re baking for yourself or to share with friends and family.

Play around with the ingredients and have fun creating your own variations. So why not grab those overripe bananas and whip up a batch today? Trust me, you’ll be coming back for seconds!

Recipe FAQs

Can I make these muffins gluten-free?

Absolutely! Using oat flour is an excellent choice for gluten-free muffins, just ensure that you’re using certified gluten-free oat flour to avoid cross-contamination.

Can I substitute ingredients in this recipe?

Yes! You can substitute the oat milk with almond milk or regular milk, and if you don’t have maple syrup, honey works as a sweetener too.

How do I know when the muffins are done baking?

You’ll know your Chocolate Banana Muffins are done when they spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I add nuts or other mix-ins?

Definitely! Feel free to enhance the muffins with chopped walnuts or pecans, or even swirl in some nut butter for a delicious surprise. Just be sure to adjust the quantity accordingly so the batter remains balanced.

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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: International

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Description

These Chocolate Banana Muffins are a delightful combination of ripe bananas and cocoa powder, creating a rich flavor that’s perfect for breakfast or as a snack. Crafted with simple ingredients and easy prep, they offer a healthier twist on traditional muffins. Perfect for quick bites or indulgent treats!

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 and line a 12-cup muffin pan with liners or lightly grease it.
In a blender, combine the oat flour, cocoa powder, baking soda, and salt, and blend briefly until evenly mixed.
Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract into the blender. Blend until smooth, scraping down the sides as needed.
Evenly divide the batter among the muffin cups prepared earlier.
Sprinkle mini semisweet chocolate chips over the tops of the muffins.
Bake for 15–18 minutes until a toothpick inserted comes out mostly clean.
Allow cooling in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use ripe bananas for maximum sweetness and flavor.
Feel free to substitute almond milk or any other non-dairy milk instead of oat milk.
These muffins can be stored in an airtight container for up to 3 days.