Banana Chocolate Muffins {Soft}

Best, quick and easy banana chocolate muffins recipe, homemade with simple ingredients. They are soft, moist and freeze well too! Loaded with double dose of chocolate that comes from unsweetened cocoa powder and chocolate chips.

This simple recipe doesn’t require much time to prepare and I bet you already have all the ingredients on hand. They are great as a snack, breakfast, or in school lunch. You can even enjoy them as a dessert, because they really hit the sweet spot. My son likes them just as much as my Chocolate Chip Muffins and Banana Muffins.

Jump to:

• Key ingredients
• Variations
• How to make best banana chocolate muffins recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More breakfast recipes
• Recipe

Key ingredients

• Egg- Be sure it is large and at room temperature.
• Greek yogurt- Make sure it's full fat. This adds a lot of moisture.
• Coconut oil- You'll want it in melted form. It does add a subtle coconut flavor which I adore.
• Banana- Be sure it is a ripe one and not green.
• Brown sugar- If you don't have it handy, then learn How to Make Homemade Brown Sugar and if it's too hard, check out this post on How to Soften Brown Sugar.
• Vanilla extract- Compliments the other ingredients with warm tones.
• Flour- In this recipe it must be the all-purpose kind.
• Cocoa powder- This is different than hot cocoa powder.
• Baking soda- Acts as a rising agent.
• Chocolate chips- I like to use semi-sweet and mini size for even distribution.

Variations

• Add nuts- Mix in ⅓ cup of nuts into the batter, such as roughly chopped pecans or walnuts.
• Orange flavor- Add in 1 tablespoon orange zest in batter and top with an orange glaze topping upon baking.
• Cherry version- Add in ⅓ cup chopped dried cherries into the batter. You can also add dried raspberries or cranberries. Make sure to coat them in flour to prevent them from sinking to the bottom.
• Use white chocolate chips- Instead of the semisweet for a different flavor profile.
• Drizzle a glaze on top- Such as a simple raspberry glaze or this Powdered Sugar Glaze or even my Easy Chocolate Glaze (For Cakes and Donuts).
• Triple chocolate- Pour some melted chocolate on top or top it off with my silky smooth Chocolate Ganache.
• Top with nuts butter- Once these are baked, enjoy with a generous topping of Nutella hazelnut spread, Biscoff cookie butter or peanut butter. You can also swirls in a little bit of these nut butters in the batter prior to baking.
• Make mini muffins- Using a mini muffin pan that makes them small and cute.
• Mix in some applesauce- Reduce the quantity of mashed bananas and replace that with unsweetened applesauce. Be sure to also try my incredible Applesauce Muffins.
• Add pumpkin puree- Once again, reduce the quantity of mashed bananas and replace that with pumpkin puree (not pumpkin pie filling). This makes a tasty Fall treat.
• Shred in some zucchini or squash- This is a great option to add in the summer when gardens are overflowing with zucchini. Make sure to squeeze out the excess water before adding it into the batter.

How to make best banana chocolate muffins recipe from scratch?

1. Mix wet ingredients- This includes egg, sugar, applesauce, vanilla and bananas.
2. Mix in dry ingredients- This includes flour, baking powder, baking soda, cocoa powder.
3. Stir in- Chocolate chips. 
4. Bake- Until done and enjoy!

Tips and techniques

• Don't over-mix ingredients- Just mix until ingredients are combined and then stop mixing, even if there are lumps.
• All-purpose flour must be used- Because any other flours will change the texture.
• Banana tips- The riper they are, the better and sweeter they are. This also helps to use up those brown bananas no one in the house will eat. Be sure to check out this collection of Easy Ripe Banana Recipe and Desserts for more inspiration.
• If you are including any add-ins- Make sure to put them in last and then give the batter one more gentle stir to mix them in.
• Make sure not to over-fill muffin cups- Because you don't want them to spill over during baking. I usually fill each cup about ¾ full. This gives them enough room to rise.
• Use an ice cream scoop- To add muffin batter into the cupcake pan. This way, they will all be equal in size.

Recipe FAQs

Storage

• Make ahead- These can be made 1-2 days in advance.
• Room temperature- These are best enjoyed the same day, but you can store them in an airtight container at room temperature for 1 day.
• Refrigerate- Place in a sealed container for up to 3 days.
• Freeze- Place in a freezer bag for up to 1 month. Thaw to room temperature and enjoy.

More breakfast recipes

• No Bake Breakfast Muffins
• Lemon Blueberry Muffins
• Easy Waffle Cake
• Easy Breakfast Cookies
• Easy Pancake Muffins (Fluffy)

Recipe