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Quick Chocolate Banana Muffins

These Quick Chocolate Banana Muffins are perfect for busy mornings, after-school snacks, or just satisfying a chocolate craving. With a moist and fluffy texture, every bite brings together the comforting sweetness of bananas and the decadence of chocolate. Plus, they're super easy to make and come together in no time. Whether you bake them in the morning for a cozy breakfast or enjoy them as an afternoon pick-me-up, these muffins are sure to become a favorite in your kitchen.
Happy baking!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 ripe bananas mashed
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg beaten
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips semi-sweet or milk chocolate
  • 1/4 cup milk any variety

Instructions
 

  • Preheat the oven and prepare your pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
  • Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  • Mash the bananas: In another bowl, mash the ripe bananas until smooth. The riper the bananas, the better the flavor!
  • Combine the wet ingredients: Add the granulated sugar, brown sugar, beaten egg, melted butter, vanilla extract, and milk to the mashed bananas. Mix well until all the ingredients are combined.
  • Incorporate the dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until just combined. Be careful not to overmix, as this can result in dense muffins.
  • Add the chocolate chips: Gently fold in the chocolate chips, ensuring that they are evenly distributed throughout the batter.
  • Fill the muffin tin: Spoon the batter into the muffin tin, filling each cup about 3/4 full. You should have enough batter for exactly 12 muffins.
  • Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached. Be sure not to overbake, as the muffins should stay soft and moist.
  • Cool and serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for an extra indulgent treat, or enjoy them at room temperature.

Notes

  • Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. If your bananas are not yet super ripe, you can quickly ripen them by placing them in a brown paper bag overnight or baking them in the oven for about 10 minutes at 300°F (150°C).
  • Mixing the batter: To keep your muffins light and fluffy, avoid overmixing the batter. Stir until everything is just combined to prevent dense muffins.
  • Extra chocolatey: If you’re a true chocolate lover, you can add even more chocolate chips or fold in some chopped chocolate chunks for a richer experience.