Chocolate Banana Muffins

Chrissy Hackley


LOVE these muffins! When eaten fresh, same day, the sugar ontop makes a crunchy top to these moist muffins! After baking, when taking out of the pans, I will sometimes gently tip them sideways to remove sugar that didn't crisp up. Great way to use up bananas that haven't been eaten!


☆☆☆☆☆ 0 votes

20 Min
25 Min


  • 5
    very ripe bananas
  • 1/4 c
    vegetable oil
  • 2 md
  • 1 tsp
    vanilla extract
  • 1 c
  • 1/2 c
    unsweetened baking cocoa
  • 1 1/2 c
    all purpose flour
  • 1 tsp
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 c
    chocolate chips, mini

  • 12 Tbsp

How to Make Chocolate Banana Muffins


  1. Preheat oven to 350°F
  2. In a stand mixer, or large bowl with hand mixer, beat bananas until mostly smooth. Add oil, eggs, and vanilla. Beat until combined.
  3. In a separate bowl, sift together dry ingredients. Add to banana mixture and beat until combined, scraping bowl at least once.
  4. Remove bowl from mixer and stir in chocolate chips.
    Scoop into lined muffin tins, about 2/3-3/4 full. I use a large cookie scoop.
  5. Sprinkle about 1/2 tablespoon of sugar topping on each one.
  6. Bake for 20-25 minutes or until done. Let rest in tins for 10 minutes before removing to cooling rack.
  7. Store at room temp in a sealed container for up to 4 days.

Printable Recipe Card

About Chocolate Banana Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American

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