Chocolate Banana Muffins

Simple one-bowl muffins combining rich cocoa with sweet ripe bananas for a moist, light texture perfect for breakfast or an afternoon treat.

By Ricky Robinson Updated May 27, 2025

These chocolate banana muffins are a brilliant way to use up those overripe bananas sitting in your fruit bowl. I find they're perfect for a quick breakfast or afternoon cuppa, combining the deep richness of cocoa with sweet, moist banana.

The riper your bananas, the sweeter and more flavourful your muffins will be. Those brown speckled ones that nobody wants to eat are absolutely perfect for baking.

The great thing about these muffins is how simple they are. They come together in just one bowl (plus another for the dry ingredients), and you'll likely have most of what you need already in your cupboard. No fancy equipment required, just a good mixing bowl and a wooden spoon will do the trick nicely.

Chocolate Banana Muffins recipe image
Chocolate Banana Muffins

What I particularly like about this recipe is how the bananas bring natural sweetness and moisture, meaning you need less sugar and oil than in standard chocolate muffins. The texture is what makes these special. They're light but moist with a tender crumb, not dense or heavy like some banana bakes can be. The cocoa gives them a nice chocolate flavour without being overly sweet.

These keep well in an airtight container for a few days, though they rarely last that long in our house. You can warm them slightly before eating if you want the chocolate taste to come through a bit stronger.

They're really versatile too. Sometimes I add a handful of chocolate chips or chopped walnuts to the mix for extra texture. They also freeze quite well, so you can make a batch and have them on hand whenever the notion takes you.

Chocolate Banana Muffins

Total Time 40 min
Servings 12 muffins
Calories 210 cal
Protein 4g

Ingredients

Equipment Needed

  • Wire Rack
  • Mixing Bowl
  • 12-Hole Muffin Tin

Instructions

  1. 1
    Preheat the oven to 200°C. Line a 12-hole muffin tin with paper cases.
  2. 2
    Peel and mash the bananas in a large mixing bowl. Add the vegetable oil and mix well.
  3. 3
    Beat in the eggs one at a time, followed by the sugar and vanilla extract until well combined.
  4. 4
    In a separate bowl, sift together the flour, cocoa powder and bicarbonate of soda.
  5. 5
    Gently fold the dry ingredients into the banana mixture until just combined. Be careful not to overmix.
  6. 6
    Divide the batter evenly between the muffin cases, filling each about two-thirds full.
  7. 7
    Bake for 15-20 minutes until risen and a skewer inserted into the centre comes out clean.
  8. 8
    Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Warm slightly before serving to enhance the chocolate flavour.

Variations

Add a handful of chocolate chips or chopped walnuts to the batter for extra texture. For double chocolate muffins, fold in 100g of dark chocolate chunks.

Chocolate Banana Muffins

Rate & Review

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