Banana Chocolate Muffins (Soft, Moist, and Easy)
There’s something wonderfully nostalgic about the warm aroma of banana chocolate muffins wafting from the kitchen. It takes me back to lazy Sunday mornings spent with my family, where soft, golden muffins would burst with rich chocolatey goodness. Each bite would be a blanket of comfort, wrapping us up in sweetness and cheer, especially when paired with a steaming cup of coffee. This recipe for Banana Chocolate Muffins (Soft, Moist, and Easy) brings that cozy feeling to your home, filling it with warmth and joy. Perfect for weekend brunch or an afternoon snack, these muffins are not just delicious but also very easy to whip up!
This is definitely one you’ll want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple ingredients and minimal prep time, you can have fresh muffins ready in no time!
- Soft and Moist Texture: The ripe bananas ensure an incredibly tender crumb, making every bite a delightful experience.
- Indulgent Chocolate Flavor: Rich dark chocolate chunks throughout the muffin create pockets of deliciousness that chocolate lovers will adore.
- Perfectly Sweetened: Adjust the sugar to suit your taste, making these muffins family-friendly for everyone to enjoy.
- Versatile Snack: These muffins are great for breakfast, dessert, or even a mid-afternoon pick-me-up!
What You’ll Need
Gather these simple ingredients to create your own batch of memories with these Banana Chocolate Muffins:
- 3 large ripe bananas (very ripe with brown spots, or 4 if small)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ⅔ cup dark chocolate (a bar chopped into chunks – or dark chocolate chips – about 4 ounces)
- ¼ cup olive oil (or a neutral vegetable oil)
- ¾ cup sugar (brown or white – or reduce to ½ cup for less sweetness)
- 1 large egg
- 1 tablespoon vanilla extract
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
How to Make Banana Chocolate Muffins (Soft, Moist, and Easy)
Let’s make it together! Follow these steps for muffin perfection:
Mix the Wet Ingredients: Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners. Chop the dark chocolate into chunky pieces. In a large bowl, mash the 3 large ripe bananas. Stir in the ¼ cup olive oil, ¾ cup sugar, 1 large egg, and 1 tablespoon of vanilla extract. Mix well with a fork until creamy.
Add the Dry Ingredients: Gently add the 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 3 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 pinch of salt to the banana mixture. Mix gently until just combined; be careful not to over-mix! Finally, fold in the ⅔ cup dark chocolate chunks.
Fill the Muffin Pan: Divide the batter evenly into the muffin liners, filling each about ¾ full. If desired, sprinkle a few extra chocolate chunks on top of each muffin for a little extra indulgence.
Bake and Cool: Bake in the preheated oven for about 22 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean. Once baked, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. These delights can be enjoyed slightly warm or at room temperature.
Delicious Variations to Try
Mix things up with these fun ideas to customize your Banana Chocolate Muffins:
- Nutty Delight: Add ½ cup of chopped walnuts or pecans for a crunchy texture that pairs beautifully with the soft muffins.
- Zesty Orange: Stir in a teaspoon of orange zest into the batter for a refreshing, zesty twist that complements the chocolate perfectly.
- Creamy Coconut: Fold in a handful of shredded unsweetened coconut for a tropical vibe that brings a lovely chewiness.
- Spicy Heat: Add a pinch of cayenne pepper or cinnamon for a warm, spicy kick that makes these muffins uniquely delicious.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: These muffins can be made ahead of time and stored in an airtight container for up to 3 days. Perfect for busy mornings!
- Ingredient Swaps: If you want to use different oils or sweeteners, feel free! Coconut oil and maple syrup can both be delightful alternatives.
- Freezing for Later: These muffins freeze beautifully! Just wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Perfect Portioning: Use an ice cream scoop to evenly divide the batter into the muffin cups for perfectly uniform sizes.
Calories & Nutrition Details
- Serving size: 1 muffin
- Calories: 180
- Carbohydrates: 30g
- Sugar: 10g
- Fat: 7g
- Protein: 3g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Yes! These muffins store well and can be made a day or two in advance.Can I use different ingredients?
Absolutely! Feel free to get creative with your oils, sweeteners, or even add ins like dried fruit!How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.How long does it last?
These muffins are best enjoyed fresh but can last a few days at room temperature and longer in the freezer.
A Cozy Closing Note
These Banana Chocolate Muffins (Soft, Moist, and Easy) are not just a delightful treat; they are an invitation to slow down, savor, and enjoy the sweeter moments in life. Whether you’re sharing them with loved ones or indulging in a quiet afternoon on your own, each bite is bound to bring a smile to your face. Save this recipe to your cozy treats board so it’s ready when you need a little bit of comfort in your day! Enjoy baking these beauties, and may your kitchen be filled with love and laughter!
Print
Banana Chocolate Muffins (Soft, Moist, and Easy)
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously soft and moist banana chocolate muffins filled with rich dark chocolate chunks, perfect for breakfast or a snack.
Ingredients
- 3 large ripe bananas
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ⅔ cup dark chocolate (chopped into chunks)
- ¼ cup olive oil
- ¾ cup sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- Mash the ripe bananas in a large bowl, then stir in the olive oil, sugar, egg, and vanilla extract until creamy.
- Gently fold in the flour, cocoa powder, baking powder, baking soda, and salt until just combined, then fold in the dark chocolate chunks.
- Divide the batter evenly into the muffin liners, filling each about ¾ full and adding extra chocolate chunks on top if desired.
- Bake for about 22 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
These muffins can be made ahead of time and stored for up to 3 days. They freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 37mg
Keywords: banana muffins, chocolate muffins, easy baking, brunch recipes