Chocolate Banana Muffins Chips (Printable)

Chocolatey banana muffins with rich cocoa and melty chocolate chips, perfect for a moist sweet snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (approximately 1 cup)
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup milk

→ Add-ins

12 - 1 cup semisweet chocolate chips, plus extra for topping

# How-To Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk mashed bananas, sugar, oil or melted butter, eggs, vanilla extract, and milk until smooth and combined.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined, avoiding overmixing.
05 - Carefully fold semisweet chocolate chips into the batter.
06 - Divide batter evenly into muffin cups, filling each about 3/4 full; optionally sprinkle extra chocolate chips on top.
07 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're impossibly moist inside thanks to those ripe bananas, yet still have real structure instead of turning into banana bread mush.
  • The chocolate brings a gentle richness that makes them feel special enough for dessert but easy enough for Tuesday morning.
02 -
  • The moment you see flour in the batter is the moment you stop stirring—seriously, ten extra strokes can be the difference between tender muffins and ones that taste like hockey pucks.
  • Ripe bananas are non-negotiable here; green ones won't give you the sweetness and moisture you're after, and they can make the muffins a bit rubbery.
03 -
  • If your bananas aren't quite ripe enough, let them sit out overnight or pop them in a warm spot—the darker the skin, the sweeter and softer they'll be, which translates directly to moist muffins.
  • Don't skip whisking the wet ingredients separately; that extra minute of whisking incorporates air and prevents dense, sunken muffins.

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