These tasty banana and chocolate chip muffins are the perfect portable answer to a busy morning or a healthy after-school snack.

When we set out to find the perfect banana chocolate chip muffin recipe, we knew it had to be amazing from start to finish. It had to have the best ever texture; moist and light, with rich, cocoa flavor—and chock full of bananas! Chocolate and bananas are the perfect flavor combination, and they’re healthy, too!

Chocolate Banana Muffins with a banana in the background

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Easy Chocolate Banana Muffins

What we especially love about this banana chocolate muffin recipe is that it is super easy and portable. Crazy busy morning? Pair a chocolate banana muffin with a blueberry banana smoothie, or a strawberry mango smoothie. For a larger brunch serve them alongside a jalapeno popper quiche or breakfast bake!

Pop one or two in a backpack, lunchbox, or briefcase, and enjoy a nutrition-filled snack that doesn’t come from a vending machine! Big game? Why not make a batch of double chocolate banana muffins in mini-muffin tins for the whole team to enjoy!

close up of Chocolate Banana Muffins

Ingredients and Variations

The basic formula can be switched up a little bit. Feel free to use coconut oil or another favorite but mild-tasting oil in place of the vegetable oil if preferred. Applesauce can be mixed with the bananas for a sweet boost without granulated sugar.

How to Make Banana Chocolate Chip Muffins

Banana Chocolate Muffins come together so easily and turn out great every time!

  1. Assemble ingredients and prepare muffin tins with paper liners or pan release. (We have made them both ways and prefer without paper liners.)
  2. Beat the wet ingredients together until fully mixed.
  3. Whisk the dry ingredients together. Fold the wet ingredients into the dry ingredients and mix until just moistened.
  4. Fold in chocolate chips, berries, nuts, or other add-ins at this stage.
  5. Bake until a wooden pick inserted into the center of a muffin comes out clean. Let muffins cool about 10 minutes before moving to a cooling rack.

multiple Chocolate Banana Muffins

Add-ins for Chocolate Banana Bread Muffins

Here is a list of our very favorite add-ins that will make your muffins memorable every time!

Nuts: walnuts, pecans, sliced almonds, or toasted coconut flakes.

Seeds: Sunflower, pumpkin, chia, or hemp seeds.

Berries: fresh or frozen berries like blueberries, raspberries, chopped strawberries, dried cranberries, or raisins.

Flour: whole wheat, spelt, tapioca, coconut, or almond.

Natural sweeteners: Extra bananas, applesauce, pureed dates, honey, stevia.

Other fun additions: Pureed pumpkin, oatmeal, grated zucchini, peanut butter, Nutella, yogurt.

Chocolate Banana Muffins in half

How to Bake Banana Chocolate Chip Muffins

Once the batter is just barely mixed and optional add-ins are included, banana and dark chocolate muffins can be baked as minis, regular-sized (like this recipe), and jumbo-sized. Use a wooden pick to test for doneness in the center of a muffin.

  • For mini muffins: Bake 12-14 minutes.
  • For regular-sized muffins: Bake 15-17 minutes.
  • For jumbo-sized muffins: Bake 18-22 minutes.

Chocolate Banana Muffins on a plate

How to Store Banana Chocolate Muffins

Muffins will keep best if they are kept at room temperature and in a tightly sealed container or zippered bag. They should keep up to 4 days.

PRO TIP: To keep condensation out, store a slice of bread along with the muffins. The bread will absorb some of the moisture and keep those muffins fresh!

Chocolate banana muffins can be frozen too! Wrap each muffin in plastic wrap and store in a zippered bag with the date written on the outside. When a muffin is needed, just pull one out and let it thaw or pop it in the microwave until it’s heated through!

close up of Chocolate Banana Muffins
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Double Chocolate Banana Muffins

Chocolate Banana Muffins are moist and decadent, perfect for breakfast or an after school snack!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Author Candace



  • Preheat oven to 375°F.
  • Beat together eggs, sugar, oil, banana, buttermilk, and vanilla until combined.
  • Add flour, cocoa, baking powder, baking soda, and salt and mix until just combined. Do not overmix or muffins will be tough. Fold in chocolate chips.
  • Using cookie scoop, divide batter evenly between 12 muffins and bake for 15-17 minutes or until a toothpick comes out clean. Allow to cool for 5-10 minutes, remove from muffin tin and cool on a rack.


Muffins will last up to 4 days in an airtight container stored at room temperature. 
PRO TIP: Keep a piece of bread in the container with the muffins to help absorb some of the moisture! 
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Nutrition Information

Calories: 319 | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 167mg | Potassium: 273mg | Fiber: 3g | Sugar: 29g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Appetizer, Breakfast, Dessert, Snack
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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