Chocolate Banana Soft Muffins (Printable Version)

Tender banana muffins with rich chocolate chips, perfect for a cozy breakfast or snack moment.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup granulated sugar
05 - ¼ cup brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - 1 teaspoon baking soda
10 - ½ teaspoon baking powder
11 - ½ teaspoon salt

→ Add-ins

12 - ¾ cup semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - Sift together flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
04 - Add dry mixture to the wet ingredients. Stir gently with a spatula until just combined; avoid overmixing.
05 - Fold in most chocolate chips, reserving a few for topping.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle reserved chocolate chips on top.
07 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in 15 minutes of prep, which means you can have warm muffins for breakfast without the fuss.
  • The cocoa powder deepens the banana flavor instead of overwhelming it, creating something richer than either ingredient alone.
  • Soft, pillowy crumb with pockets of melted chocolate—the kind of texture that makes you want seconds before the first one has fully cooled.
02 -
  • The difference between a tender muffin and a dry one is often just two minutes in the oven—bake to the toothpick test, not the clock.
  • Overmixing is the enemy; stir until the dry ingredients disappear, then stop even if the batter looks a little shaggy.
  • Brown bananas are your friend—they're sweeter and more flavorful, which means you can use slightly less sugar if you prefer.
03 -
  • Room-temperature ingredients mix together more smoothly and create a more uniform batter than cold ones pulled straight from the fridge.
  • A small ice cream scoop or cookie dough scoop makes filling the muffin tin fast and ensures even-sized muffins that bake at the same rate.
  • If you're doubling the recipe, use a stand mixer on low speed just to combine instead of stirring by hand—it's easier to avoid overmixing with a machine.

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