These healthy, bakery-style Banana Chocolate Chip Muffins are moist, fluffy, and packed with rich chocolate flavor. Enjoy the double chocolate taste in these yummy muffins. They make an ideal breakfast and also pack perfectly to take in school or work lunches.
Do you have some bananas sitting on your counter that are past their prime? Please don't throw them out; make these healthy banana chocolate chip muffins instead.
Strawberry Rhubarb Cream Cheese Muffins inspired these banana choc chip muffins, also made with yogurt. Try these muffins with my Iced Coffee recipe, and it will feel like you just picked up a muffin and a coffee at the local coffee shop.
These muffins are made with, of course, bananas and some basic pantry staples.
- Ripe bananas.
- Vegetable oil
- Brown sugar
- Vanilla extract
- Cocoa powder
- All-purpose flour
- Baking soda
- Baking powder
- Chocolate chips
See the recipe card for quantities.
First of all, preheat the oven to 350°F. Line muffin tins with liners or spray muffin tins with cooking spray.
To get these large bakery-style muffins, make your own muffin liners out of parchment paper. First, cut squares that are 5-inches x 5-inches. Then, take a glass with the same diameter as your muffin tin and pull the paper down around to shape it—place liners in a muffin tin.
In a stand mixer with the paddle attachment or a mixing bowl, add bananas and mash.
Next, add the oil and eggs. Beat well until combined. Then, add brown sugar, vanilla, and yogurt.
In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix with a spoon until combined.
Add the flour mixture to the banana mixture. Mix on low speed with a mixer, just until combined. Add chocolate chips and fold in with a spoon or spatula.
Fill the muffin liners with batter until they are about ⅔ full. Add a few chocolate chips on top of the muffin batter before placing them in the oven.
Bake until a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
Remove muffins carefully from the muffin pan and place them on a wire rack to cool.
Hint: This recipe makes about 12 large-size bakery muffins or 18 regular-size muffins. If you are using regular muffin liners and have empty spots in your muffin tins, add about ¼-inch of water to each empty muffin tin to ensure the muffins cook evenly.
- Sweetener - instead of brown sugar, you can use raw sugar or honey
- Yogurt - use sour cream instead of yogurt
- Chocolate - use dark chocolate chunks instead of chocolate chips
- I love to use this KitchenAid mixer. It comes with a large mixing bowl and paddle attachment. It makes quick work of so many tasks in the kitchen.
- Muffin tins
- Cooling rack
Once they are cool, you can place these muffins in an airtight container and keep them on the counter. They will stay soft and delicious for about 3 days.
You can also store these muffins in an airtight container in the fridge for up to 1 week.
If you want to freeze them, wrap them individually in plastic wrap once cooled, place them in a freezer bag and keep them in the freezer. Then, when you want one, pull the muffin out of the freezer and let it defrost at room temperature. These are perfect for lunches. For example, take a frozen muffin out in the morning, and by lunch, it is defrosted and ready to eat.
For that fresh from the oven taste, place an unwrapped frozen muffin in the microwave on High for 20-25 seconds.
These muffins are extremely moist, so don't overcook them. Check to see if they are done by inserting with a toothpick. If the toothpick is clean, they are done. Place on a wire rack to cool.
While they are still warm, the muffin might stick to the wrapper. That's okay; once it cools, it won't stick anymore.
Frequently Asked Questions (FAQs)
Yes! Use mini chocolate chips, and line mini muffin tins with mini muffin liners, and fill with batter until ⅔ full. Reduce baking time to 8-10 minutes. Insert a toothpick to check for doneness. If it comes out clean, they are done.
The quickest and easiest way to ripen bananas is to bake them. Line a baking sheet with parchment paper, place whole bananas on it, leave the peel on, and bake at 300°F. Bake bananas for 30-40 minutes until they turn black and are soft. Cool until they are easy to handle. Peel the banana and use banana in your favorite recipes. Cool completely before using.
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Banana Chocolate Chip Muffins
- KitchenAid mixer.
- muffin tins
- cooling rack
- 3 very ripe bananas
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ¼ cup yogurt plain or vanilla
- 1½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
- First of all, preheat the oven to 350°F. Line muffin tins with liners or spray muffin tins with cooking spray. To make your own jumbo muffin liners, see the instructions above in the blog post.
- In a stand mixer with the paddle attachment or in a mixing bowl, add bananas and mash.
- Next, add the oil and eggs. Beat well until combined. Then, add brown sugar, vanilla, and yogurt.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix with a spoon until combined.
- Add the flour mixture to the banana mixture. Mix on low speed with a mixer, just until combined. Add chocolate chips and fold in with a spoon or spatula.
- Fill the muffin liners with batter until they are about ⅔ full. Add a few chocolate chips on top of the muffin batter before placing them in the oven if you like.
- Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
- Remove muffins carefully from the muffin pan and place them on a wire rack to cool.