An easy chocolate and banana muffins recipe loaded with extra chocolate chips!
A great way to use up overripe bananas in your fruit bowl, just like my chocolate chip banana bread recipe.
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These chocolate banana muffins are rich, chocolatey, and ever so fluffy. Perfect for packing in lunchboxes or enjoying as an after-school snack with a glass of milk!
They also make a great dessert with ice cream or custard!
👩🍳 Love muffins and bananas? Try my easy peanut butter and banana muffins next!
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✔️ Why you'll love this recipe!
- Quick and easy muffin recipe.
- Uses up overripe bananas.
- Great for snacks and lunchboxes.
- Freezer-friendly.
🛒 Ingredient notes
Dry Ingredients
Plain Flour - Forms the base of the muffin mixture for structure.
Bicarbonate of Soda - Helps the muffins rise.
Cocoa Powder - Gives the muffins a deep, chocolatey flavour.
Caster Sugar - Adds sweetness.
Wet Ingredients
Plain Yogurt - Keeps the muffins moist and adds a slight tang.
Melted Butter - Adds richness and helps create a tender crumb.
Eggs - Binds the mixture and provide structure.
Vanilla Extract - Enhances the flavour and complements the banana and chocolate.
Other Ingredients
Chocolate Chips - Melt into delicious pockets of chocolate throughout the muffins.
Mashed Bananas - Naturally sweet and moist, they're the star ingredient.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the dry ingredients (plain flour, bicarbonate of soda, cocoa powder and caster sugar) in a large mixing bowl.
Two: Whisk together the wet ingredients (yogurt, melted butter, eggs and vanilla extract) in a small bowl or jug then gently mix into the dry ingredients.
Three: Fold in the mashed banana and chocolate chips.
Four: Spoon the muffin batter into 12 muffin cases and bake for 18 minutes.
Top Tips
- Make sure your eggs are at room temperature before beginning the recipe. They mix into the batter much better when they aren't fridge-cold, and help the muffins to rise.
- Try not to overmix the muffin batter. Gently fold the wet and dry ingredients together with a wooden spoon. This will result in a light and fluffy muffin, rather than a tough and chewy one!
- Use an ice cream scoop to equally distribute the batter into the muffin cases.
🍴 Serving suggestions
Serve the chocolate banana muffins for a quick breakfast, lunchbox treat, or after-school snack.
They also make an easy dessert served with honeycomb ice cream or creamy custard.
📖 Variations
- I've used white chocolate chips, but milk or dark chocolate chips work just as well.
- Swap plain flour for wholemeal flour to make a healthier version.
- Add a handful of raisins or dried cranberries for a fruity twist.
- Chopped walnuts or pecans add a lovely crunch and texture.
- For an extra chocolatey treat, drizzle the muffins with melted chocolate and sprinkle with more chocolate chips.
🥡 Storage
Store - Keep the muffins in an airtight container or cake tin at room temperature for up to 3 days.
Freeze - These muffins freeze well; store them in a freezer-safe bag or container for up to 3 months. Simply defrost at room temperature or warm through in the oven.
❓ Frequently asked questions
Make sure all of the ingredients are at room temperature before using them, particularly the eggs. Then make sure your raising agent is evenly distributed through the dry ingredients before adding the wet ingredients to it.
Tough muffins result from over-mixing the muffin batter. Mix the dry and wet ingredients separately first before mixing them together. Be gentle and it doesn't matter if the batter is a bit lumpy. Gently fold in additional ingredients like fruit, chocolate chips, and nuts.
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Recipe
Easy Chocolate Banana Muffins
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Equipment
- Whisk
- Wooden Spoon
- 12 Hole Muffin Tin
Ingredients
- 140 g Caster Sugar
- 180 g Plain Flour
- 20 g Cocoa Powder
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs beaten
- 140 g Butter melted and cooled
- 1 teaspoon Vanilla Extract
- 200 g Banana mashed (about 2 medium bananas)
- 100 g White Chocolate Chips
Instructions
- Preheat the oven to 190°c (170 fan/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Place the dry ingredients (plain flour, bicarbonate of soda, cocoa powder and caster sugar) in a large mixing bowl.140 g Caster Sugar, 180 g Plain Flour, 20 g Cocoa Powder, 1 teaspoon Bicarbonate of Soda
- Whisk together the wet ingredients (yogurt, melted butter, eggs and vanilla extract) in a small bowl or jug then gently mix into the dry ingredients.100 ml Natural Yogurt, 2 Eggs, 140 g Butter, 1 teaspoon Vanilla Extract
- Fold in the mashed banana and chocolate chips.200 g Banana, 100 g White Chocolate Chips
- Spoon the muffin batter into 12 muffin cases and bake for 18 minutes.
Notes
- Make sure your eggs are at room temperature before beginning the recipe. They mix into the batter much better when they aren't fridge cold, and help the muffins to rise.
- Try not to overmix the muffin batter. Gently fold the wet and dry ingredients together with a wooden spoon. This will result in a light and fluffy muffin, rather than a tough and chewy one!
- Use an ice cream scoop to equally distribute the batter into the muffin cases.
Amanda Wren-Grimwood says
Love the combination of chocolate and banana so I'm going to make these at the weekend. Perfect for those bananas that are overripe.
Ieva says
A lovely recipe! The yoghurt and banana make these extremely moist and a good amount of chocolate chips in them make them impossible to resist! We loved them!
Natalie says
Following your instructions, my muffins turned out soft and delicious. Thanks for the tips!
Gina Abernathy says
I love a good muffin. I have several bananas on my counter that would be perfect for this recipe.
Dannii says
My kids love these. So easy to store in the freezer too.