This Chocolate Banana Muffins are made with honey in place of sugar. It is one of our favorite recipes to use up extra ripe bananas. We also like to sneak in a few chocolate chips, but that is completely optional.
Reader Reviews
"... I sifted the flour (dry ingredients), plus I added chopped walnuts into the batter.
Moist and delicious. Will make again!" - Sue
"Made these today! Super great! Although I didn't have any chocolate chips so I added some ground up peanut butter M&Ms per the four year old's request! Tasted GREAT!" - Autie
Chocolate Banana Muffin Ingredients
Ingredient Notes
- Bananas - overripe bananas work best here since they're sweeter and mash easily, which means more banana flavor and moisture without needing extra sugar.
- Honey - swapped in for granulated sugar to keep these naturally sweetened, plus it adds a little extra moisture to the muffins.
- Chocolate Chips - completely optional, but we love them. I prefer mini chocolate chips over regular size, or you can chop regular chips down before folding them in.
How to prepare these muffins
First, mash up the bananas, right in a measuring cup is easiest. Mash a little if you like bits of banana in the muffin, or mash more for a smoother, creamier base.
Whisk the wet ingredients together.
Then stir in the dry ingredients and cocoa powder just until combined, don't overmix, or the muffins will turn out dense instead of tender.
Fold in the chocolate chips last, if using.
Scoop the batter into a lined or greased muffin pan (you'll get 12 standard muffins) and bake until a toothpick comes out clean, about 16-20 minutes.
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Store the muffins in a plastic container or a Zip-loc bag. They will store nicely on the counter for 2 - 3 days. Or place in the refrigerator to store a little bit longer.
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Complete Recipe
Chocolate Banana Muffins
Ingredients
- 1 Egg large
- 1 ½ cups Bananas mashed (about 3 bananas)
- ¼ cup Milk or buttermilk
- ⅓ cup Honey
- 2 tablespoons Canola Oil
- 1 teaspoon Vanilla
- ¼ cup Baking Cocoa Powder
- 1 ¼ cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ¼ cup Mini Chocolate Chips if desired
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, beat an egg.
- Add the milk, canola oil, vanilla, and honey. Mix well.
- In a separate bowl, mix together the flour, cocoa, baking powder, baking soda, cinnamon, and salt.
- Add the flour mixture to the banana mixture and stir just until blended. Stir in the chocolate chips if you are using them.
- Scoop the muffin batter into a muffin pan that has been coated with non-stick spray or lined with muffin papers.
- Bake the muffins for 16 - 20 minutes. The muffins are done when you insert a toothpick in the center of one of the muffins and it comes out clean.
- Cool slightly, then remove the muffins from pans and finish cooling on a rack.
John says
I love these. They get made in this home and when everyone wakes up in the morning everyone be like, where's all the muffins?, me with chocolate on my face
Anonymous says
Sue V. says
Made these today.
I sifted the flour (dry ingredients), plus I added chopped walnuts into the batter.
Moist and delicious.
Will make again!
Carlee Scharnhorst says
Mmm! I have been on a banana baking kick this year, but haven't done chocolate muffins yet. Any excuse to have chocolate for breakfast is a good one in my book. My little guy will love them too!
Cook This Again says
My kids really love these muffins. If I make them in the afternoon I am lucky if there are any left for breakfast the next morning. I hope you enjoy them! 🙂
Autie Leigh says
Made these today! Super great! Although I didn't have any chocolate chips so I added some ground up peanut butter M&Ms per the four year old's request! Tasted GREAT!
Cook This Again says
So glad you enjoyed them! The peanut butter M&M's are a wonderful idea. My kids are going to want me to try that too!