Chocolate Banana Breakfast Muffins

Name: Chocolate Banana Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted coconut oil; 1/2 cup brown sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 cup chocolate chips

Highlighted under: Whisked Wonders

I love starting my day with a delightful twist on breakfast, and these Chocolate Banana Breakfast Muffins have quickly become my go-to choice. The combination of ripe bananas and rich chocolate brings a delicious moisture and tenderness that truly elevates these muffins. I also appreciate how these treats can be made quickly, allowing me to enjoy a warm muffin fresh from the oven even on busy mornings. Plus, they are perfectly sweet without being overpowering!

Created by

Katherine Blake

Last updated on 2026-02-15T00:25:36.563Z

When I first experimented with these muffins, I wasn't sure if the combination of bananas and chocolate would work, but I was pleasantly surprised! The key is using ripe bananas, which naturally sweeten the muffins and give them a lovely, moist texture. I recommend mashing the bananas thoroughly so they blend seamlessly into the batter, creating a delicious consistency that holds together rather than crumbling.

Another tip I've found is to slightly underbake the muffins—around 18 minutes—leaving them perfectly tender and flavorful. The aroma that fills my kitchen while they bake is simply irresistible. Plus, they freeze beautifully, making them a convenient choice for breakfast on the go!

Why You'll Love This Recipe
The deep chocolate flavor pairs perfectly with sweet banana notes.
They are quick to whip up, great for busy mornings.
A healthy way to enjoy chocolate as part of breakfast!

Perfectly Ripe Bananas

Using ripe bananas is crucial for achieving the perfect flavor and moisture in these muffins. Look for bananas with a generous amount of brown spots, as this indicates they are very sweet and will break down well when mashed. If you're short on time and have green bananas, you can speed up the ripening process by placing them in a paper bag at room temperature; they should be ready in a day or two.

The mashing process is essential as well—ensure the bananas are fully pureed to avoid any large chunks. This not only integrates them better into the batter but also enhances the overall texture, making the muffins tender and soft. Remember, the more mashed your bananas are, the richer the banana flavor will be in the final product.

Baking Techniques for Moist Muffins

For moist muffins, avoid over-mixing the batter once you combine the wet and dry ingredients. Stir until just mixed, stopping when you no longer see dry flour—this technique helps avoid the development of gluten, which can make muffins tough. When you fold in the chocolate chips, do so gently; you want them evenly distributed without deflating the batter.

After baking, letting the muffins cool in the tin for a few minutes helps them set properly without becoming soggy. When you transfer them to a wire rack, this will allow air to circulate freely, preventing condensation and ensuring you have muffins with a delightful crust.

Ingredients

Muffin Ingredients

3 ripe bananas, mashed
1/3 cup melted coconut oil
1/2 cup brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup chocolate chips

Mix all the ingredients well and be ready to bake!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

Mix Wet Ingredients

In a mixing bowl, combine the mashed bananas, melted coconut oil, brown sugar, beaten egg, and vanilla extract until smooth.

Combine Dry Ingredients

In another bowl, whisk together the baking soda, salt, flour, and cocoa powder.

Combine Both Mixtures

Pour the dry ingredients into the wet mixture and stir until just combined. Fold in the chocolate chips gently.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool & Serve

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Enjoy your delicious muffins warm or at room temperature!

Pro Tips

For an extra flavor twist, try adding a pinch of cinnamon to the batter. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Storage and Make-Ahead Tips

These muffins are perfect for batch baking! Once cooled, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them; just wrap each muffin individually in plastic wrap and place them in a freezer bag. They'll last up to three months in the freezer, making them a convenient breakfast option for busy weeks.

To reheat frozen muffins, simply microwave them for about 20-30 seconds until warm, or pop them in a preheated oven at 350°F (175°C) for 5–10 minutes. This will help restore some of the original texture, giving you that fresh-baked taste even from the freezer.

Delicious Variations

Feel free to customize these muffins by adding nuts like walnuts or pecans to enhance the texture and flavor. About 1/2 cup chopped nuts folded into the batter works beautifully. For a richer chocolate experience, you can substitute half of the all-purpose flour with whole wheat flour or almond flour, giving the muffins an extra nutty flavor while boosting their nutritional value.

If you want to reduce the sweetness, consider cutting the brown sugar by a couple of tablespoons; this works particularly well if your bananas are exceptionally ripe. You could also experiment by adding spices like cinnamon or a pinch of cayenne for a hint of warmth in every bite.

Questions About Recipes

→ Can I use frozen bananas for these muffins?

Yes, frozen bananas work just as well! Just make sure to thaw them completely and drain the excess moisture.

→ How should I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I replace eggs in this recipe?

Absolutely! You can use a flax egg or applesauce as a substitute for the egg.

→ Is it possible to make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.