Favorite Chocolate Banana Muffins

These moist little muffins are really a wonder of a recipe. With basic pantry staples and ripe bananas, the result is tender, fluffy muffins that taste like chocolate cake. They aren’t overtly banana-flavor, but rather have a subtle undertone. And the banana adds moisture and the rich texture that makes these seriously delicious. We like these muffins warm out of the oven for a toddler breakfast or chilled for a snack or a cold packed lunch. You can serve them on their own or paired with fruit, a toddler smoothie, or some peanut butter or almond butter spread on top. I usually make these as mini muffins, but they work just as well as standard size muffins. The recipe is flexible, too, so know you can adjust it to work for food allergies as well. (You may also like my Healthy Brownies, Fluffy Chocolate Muffins and my Chocolate Protein Muffins.)

Ingredients You Need

To make this chocolate banana muffins recipe you’ll need to have the following ingredients on hand and ready to go. The most important one is to have and use very ripe bananas. Sign up for our email updates to get tips and ideas sent to your inbox.

Very ripe bananas: The more brown spots the better, as that will ensure that the banana flavor comes through and that the muffins have a lot of natural sweetness. Eggs: I use large eggs in my baking and in this recipe, and here they provide structure and lend a nutritious base to the muffins. Unsalted butter: Melted and slightly cooled butter OR almond butter works here to add moisture and tenderness. Maple syrup: Use either of these to enhance the sweetness of the banana. You can also use honey, for kids over age 1, if you prefer. Pure vanilla extract: A little vanilla rounds out the flavor profile of the muffins nicely. All-purpose flour: This type of flour ensures that the muffins are super fluffy and tender. Cocoa powder: I add a little unsweetened cocoa powder for chocolate flavor here. You can also use cacao powder if that’s what you have on hand. Baking powder and baking soda: The combination of these two ensure that the muffins rise and cook through properly. Chocolate chips, optional

TIP: You can add a handful of baby spinach when blending the wet ingredients to add a veggie into the mix if you use a blender.

Step-by-Step Instructions

Here’s a look at the process of making these chocolate banana muffins. Scroll down to get the full recipe with the amounts and timing.

How to Store

Store in the fridge for up to 5 days in an airtight container or in a zip-top freezer bag for up to 3 months. Find more info about How to Freeze Muffins.

Best Tips for Success

Mini muffin tins sometimes have a tendency to stick, so be sure to grease them well with nonstick spray. I do not recommend using paper liners as they are likely to stick. I like this mini muffin tin from Wilton. Very ripe bananas with brown spots have the most natural sweetness and will make these muffins taste best. Stir in 1/4-⅓ cup mini chocolate chips for added deliciousness! Top with nut butter, cream cheese, or a drizzle of honey if you’d like.

I’d love to hear your feedback if you try this recipe, so comment below to share!