Banana Chocolate Muffins (Soft, Moist, and Easy)
There’s something undeniably comforting about the scent of freshly baked muffins wafting through the kitchen. It takes me back to my childhood, where my mother would gather us all on lazy Sunday mornings to enjoy warm, gooey banana chocolate muffins straight from the oven. Those moments were layered with laughter, love, and, of course, the rich, sweet aroma of bananas and chocolate melding together in perfect harmony. As the weather turns crisp and the days grow shorter, I can’t help but relive those cozy memories. This is a simple yet delightful recipe that will surely become a new favorite — an easy weeknight baking treat to add to your collection. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for a last-minute baking fix when you’re craving something sweet.
- Soft and Moist: Each bite is tender and bursting with flavor, thanks to those perfectly ripe bananas.
- Decadent Chocolate: The generous chunks of dark chocolate melt beautifully throughout, creating pockets of indulgent richness.
- Family-Friendly: A recipe the whole family will love, making it a wonderful choice for breakfast or snacks.
- Customizable: Make it your own with simple variations, from mixing in nuts to exploring different flavors.
What You’ll Need
Gather These Simple Ingredients:
- 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
Let’s Make It Together
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 chunks. In a large bowl, mash the 3 large ripe bananas until creamy. Add the ¼ cup olive oil, ¾ cup sugar, 1 large egg, and 1 tablespoon vanilla extract. Using a fork, mix everything well until smooth and combined.
Add the Dry Ingredients: To the banana mixture, gently add 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt. Mix gently until just combined—be careful not to over-mix! Then, fold in the ⅔ cup dark chocolate chunks to spread the chocolaty goodness evenly throughout the batter.
Fill the Muffin Pan: Using a spoon or spatula, divide the batter evenly into the prepared muffin liners. For an extra touch, feel free to add a few more chocolate chunks on top before baking.
Bake and Cool: Place the muffin pan in the preheated oven and bake at 350°F (180°C) for about 22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Once baked, let the muffins cool in the pan for about 10 minutes. Then, gently transfer them to a wire rack to cool completely. Enjoy them slightly warm or at room temperature — they’re delightful either way!
Variations & Creative Twists
- Nutty Banana Bliss: Add ⅓ cup of chopped walnuts or pecans to the batter for a delightful crunch and added texture.
- Zesty Citrus Kick: Grate some orange or lemon zest into the batter for a refreshing, zesty note that compliments the chocolate beautifully.
- Creamy Peanut Butter Swirl: Before baking, spoon dollops of peanut butter into the batter, creating a rich, creamy swirled effect that offers a wonderful contrast.
- Dried Fruit Delight: Mix in ½ cup of dried cranberries or cherries for a fruity twist that packs in additional flavor.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: These muffins freeze wonderfully. Simply store them in an airtight container for up to three months, and pop one in the microwave when you need a quick treat!
- Ingredient Swaps: Use applesauce or yogurt in place of oil for a lighter version, or experiment with whole wheat flour for added fiber and nutrients.
- Slicing and Dicing: If the muffins stick to your paper liners, let them cool a bit longer before removing them from the pan — patience pays off here!
Nutrition Information per Serving
- Serving Size: 1 muffin
- Calories: 190
- Carbs: 27g
- Sugar: 10g
- Fat: 8g
- Protein: 3g
- Sodium: 145mg
Frequently Asked Questions
Can I make this ahead? Absolutely! They’re perfect for enjoying throughout the week. Just stored in an airtight container at room temperature.
Can I use different ingredients? Yes, feel free to use different types of chocolate or substitute with your favorite nut butter for a unique twist!
How do I store leftovers? Keep them in an airtight container at room temperature for a few days, or refrigerated for up to a week.
How long does it last? These muffins are best enjoyed fresh, but they remain delicious for up to 5 days at room temperature or longer if frozen.
Final Thoughts
These Banana Chocolate Muffins are more than just a treat; they’re a journey back to the simple joys of nurturing, warm kitchens, and the comforting flavors that bring us closer together. With this easy recipe tucked away, you’ll always have the perfect cozy indulgence on hand, whether for breakfast or a sweet afternoon snack. Save this Banana Chocolate Muffins (Soft, Moist, and Easy) to your Pinterest board so it’s ready when you need a cozy treat! Happy baking!
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Banana Chocolate Muffins (Soft, Moist, and Easy)
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightfully soft and moist banana chocolate muffins bursting with flavor, perfect for breakfast or snacks.
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 mix in the olive oil, sugar, egg, and vanilla extract until smooth.
- Gently add the flour, cocoa powder, baking powder, baking soda, and salt to the banana mixture and mix until just combined.
- Fold in the dark chocolate chunks.
- Divide the batter evenly into the muffin liners and add extra chocolate chunks on top if desired.
- Bake for about 22 minutes, or until a toothpick comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
These muffins freeze well for up to three months; simply reheat in the microwave when needed.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana muffins, chocolate muffins, easy baking, breakfast muffins