I love making muffins of all sorts to make the house smell like chocolate and bring a smile to the whole family. While I love my simple Easy Vanilla Muffins and Snickerdoodle Muffins, I sometimes want to make rich, full-of-chocolate muffins. These chocolate muffins are sweetened naturally and have a mild banana taste that is just perfect for a quick snack.
Ingredients and Substitutions
You only need 6 ingredients for the base recipe.
Mashed Banana – Bananas add natural sweetness and moisture to the muffins and act as a binder, replacing eggs. Pick ripe bananas for maximum sweetness. Unsweetened Cocoa Powder – Cocoa powder provides the rich chocolate flavor. For a milder taste, use carob powder, which has a natural sweetness. Unrefined Cane Sugar – Cane sugar sweetens the muffins without refined sugars. Alternatives include coconut sugar for a more caramel-like taste or brown sugar. Lukewarm Almond Milk – Almond milk adds moisture and helps dissolve the cocoa powder and sugar. Substitute with any plant milk, such as soy, oat, or cashew, depending on your preference. Light Olive Oil – Olive oil adds moisture. A light-flavored oil keeps the taste neutral. You can also use melted coconut oil or avocado oil, though they may alter the final flavor. Self-Rising Flour – Self-rising flour creates a fluffy texture. If unavailable, mix all-purpose flour with baking powder (see notes in the recipe card for quantities). For a gluten-free option, combine a gluten-free flour blend with almond flour and extra baking powder.
How to Make Banana Chocolate Muffins
This recipe is super easy to whip up. Here are pictures of key steps.
Carine’s Baking Tips
Here are a few more tips for perfect muffins.
For a smoother cocoa mixture, sift the cocoa powder before mixing it with the other liquid ingredients to prevent clumping. Ensure bananas are very ripe for maximum sweetness and moisture. The riper they are, the better the natural sweetness and flavor. Use a cookie scoop or ice cream scoop to divide the batter evenly into muffin cups for uniform size and even baking. Add a pinch of salt to enhance the chocolate flavor, especially if using very dark cocoa powder. Let the batter rest for 5-10 minutes before baking to allow the flour to absorb more moisture, yielding softer muffins. Experiment with add-ins like chopped nuts, shredded coconut, or a swirl of peanut butter for a more indulgent treat. Check muffins a few minutes early if using a dark muffin pan, as they may bake faster due to heat absorption. Store muffins properly by cooling completely and placing them in an airtight container, preventing dryness. Freeze extra muffins for later by wrapping them individually and storing them in a freezer-safe container. Simply thaw and reheat as needed. For a double chocolate effect, dust the tops with extra cocoa powder or add a sprinkle of sea salt before baking for a fancy touch.
Storage Tips
These muffins keep well in an airtight container at room temperature for up to 3 days. To extend freshness, store them in the fridge for up to a week. They can also be frozen for up to 3 months and reheated in the oven or microwave for a fresh-from-the-oven experience.
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