Chocolate Banana Muffins Chocolate Chips (Printable)

Moist banana muffins loaded with gooey chocolate chips, ideal for a quick breakfast or tasty dessert.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup)
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/3 cup milk

→ Add-Ins

12 - 1 cup semi-sweet chocolate chips

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
03 - In a separate bowl, whisk the mashed bananas, sugar, oil or melted butter, eggs, vanilla, and milk until well combined.
04 - Add the wet ingredients to the dry ingredients and gently mix until just combined; do not overmix.
05 - Fold in the chocolate chips until evenly distributed.
06 - Divide the batter evenly among the muffin cups. Sprinkle a few extra chocolate chips on top of each muffin.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're impossibly moist—that banana-to-cocoa ratio does the heavy lifting without needing tons of oil.
  • Twelve muffins means breakfast for most of the week, and they freeze beautifully if you can resist eating them first.
  • The chocolate chips melt into pockets of gooey sweetness that make every bite feel intentional.
  • They're easy enough to make half-asleep but fancy enough to bring somewhere and have people ask for your secret.
02 -
  • The moment you overmix the batter is the moment they stop being tender—fold gently and stop as soon as you don't see dry flour streaks anymore.
  • Ripe bananas are non-negotiable; the ones with brown spots are the ones that actually taste like bananas, not just sugar vessels.
  • If you bake them too long chasing a completely clean toothpick, you'll end up with dry, crumbly muffins—moist crumbs are the goal and the sign of perfect doneness.
03 -
  • Use an ice cream scoop to fill the muffin cups evenly—they'll bake at the same rate and look intentional instead of haphazard.
  • If your bananas aren't quite ripe enough, mash them with a fork and let them sit for a few minutes; they release more liquid and sweetness as they rest.

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