These banana chocolate chip muffins are fluffy and moist, with rich dark chocolate chips and fresh banana flavor in every bite. They're easy to make, and this recipe has simple vegan and gluten-free options. Healthy and delicious!
I don't know about you, but I always seem to have a supply of overripe bananas on my kitchen counter.
I have no idea why I continue to think we will eat an entire bunch of bananas every week. But apparently I do, because I keep buying them.
And so what's a girl to do, but get baking? Overripe bananas are perfect for baking into all kinds of sweet treats.
I love using them in banana bread - like this avocado banana bread, chocolate-hazelnut banana bread, and this honey roasted banana bread. See, I told you I do this a lot. 😉
I even recently made them into some delicious vegan banana pancakes!
But this time, I was craving something a little more dessert like. Enter these chocolate banana muffins.
How to Make Banana Chocolate Chip Muffins
Just want the recipe without the chit-chat? Scroll down for the detailed printable recipe.
To make these muffins, start by preheating your oven to 350 degrees. You’ll also want to prep a large muffin tin with liners.
In a small bowl, sift together flour, cocoa powder, baking powder and baking soda and whisk it all lightly to combine.
Next, whisk together some sugar and egg in a separate bowl until it's nice and creamy. Add in a bit of canola oil and milk, and mix until everything is well combined.
Pour the wet ingredients into the dry ingredients, and gently mix until you have a moist batter.
Be very careful not to over mix once you combine your dry and wet ingredients or your muffins will become tough. Set this mixture aside.
Meanwhile, mash the bananas in another separate bowl.
Fold the mashed bananas into the muffin batter and toss in the chocolate chips. Mix them in gently using a spatula.
Divide the batter evenly between the muffin pans, using about ½ cup of batter for each portion. Then pop them into the oven to bake for 20 minutes.
Pretty soon your kitchen will start smelling divine. You can test if the muffins are done by inserting a toothpick into the center. It should come out mostly clean.
Make it Vegan
- Substitute 1 flax egg for the egg in the recipe. You can make a flax egg by whisking together 1 tbsp ground flax seed and 2-3 tbsp water.
- Use almond milk (or any nut milk of your choice) to replace the whole milk.
For more easy ways to vegan-ize your favorite recipes, be sure to grab a copy of my free vegan substitution cheat sheet.
Make it Gluten-Free
The flour is the only gluten-unfriendly ingredient in this recipe. So simply substitute a gluten-free baking flour in a 1:1 ratio.
Tips for Serving Chocolate Banana Muffins
Get creative with the mix-ins! Don’t stop with just chocolate chips and bananas, add ½ cup chopped walnuts for some crunchiness or chocolate-covered peanuts for a wonderful sweet and salty combo.
Or serve as dessert with a big scoop of ice cream… a perfect sweet treat.
These are perfect for a healthy breakfast or a luxuriously decadent dessert!
If you love these, be sure to check out these healthy pumpkin muffins, these banana anzac muffins or these blueberry-banana muffins too. Or stop and take a look at all my favorite vegan breakfast recipes here.
- Cupcake Tin
- Cupcake Liners
- Preheat oven to 350 degrees. Line a muffin tin with large muffin liners.
- In a small bowl, sift together flour, cocoa powder, baking powder and baking soda.
- In a separate bowl, whisk together sugar and egg, until creamy. Add canola oil and milk and mix.
- Add dry ingredients into wet ingredients and fold with a spatula.
- In a small bowl, mash bananas then fold into muffin batter.
- Add chocolate chips and fold until well-incorporated.
- Fill lined muffin tin with about ½ cup of batter in each portion.
- Bake for 20-22 minutes.
- Serve and enjoy!