Chocolate Banana Muffins

This recipe is: dairy free

These double chocolate banana muffins are the best! The muffins are so moist and full of chocolate, and they’re dairy free (if you use dark or semi-sweet chocolate). Plus, the recipe is so easy, you don’t even need a mixer to make them.

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two chocolate banana muffins stacked on each other on a counter top

Why I love this chocolate banana muffin recipe

Breakfast is always a little better when it’s basically dessert, right? And, these banana muffins are exactly that. They’re packed with chocolate chunks and just a hint of cinnamon.

The only problem I have is that extra bananas are hard to come by in our house, thanks to a certain little boys obsession with peanut butter and banana toast. I basically have to hide the bananas in the pantry to get enough to make muffins or oatmeal banana bread.

overhead view of chocolate banana muffins on a cooling tray with one stacked on top

Here’s what you’ll need to make it

Ingredient notes: We used a local brand of chocolate chunks that are dairy free, but these chocolate chunks are also allergy friendly. If you can’t find those, you can also substitute chopped up baking chocolate or even chocolate chips.

overhead view of chocolate banana muffins on a cooling tray with a bite out of a muffin placed on top

How to make banana chocolate muffins

Mix the wet ingredients. Start by mashing the banana until it’s mostly smooth and then add the oil, almond milk and egg. Whisk until smooth.

Add the dry ingredients. One ingredient at a time, mix in the sugar, cocoa powder, flour, baking powder, salt and cinnamon. Mix until smooth. Be careful not to over mix or you’ll end up with tough muffins.

Stir in the chocolate. Then, scoop the batter into a muffin tin. Each cup should be about 1/2 full. I like to use a large cookie scoop to portion my batter evenly, but you can spoon it in, too.

Bake the muffins in a 400˚F oven for about 20-22 minutes. They are ready when the tops are set and an inserted toothpick comes out clean. Remove from the oven and let them cool for a few minutes before transferring them to a cooling rack.

overhead side view of three banana chocolate muffins on a cooling trey

FAQs and tips for making banana muffins:

What can I do with lots of ripe bananas?

You can do a lot with ripe bananas. I like to make banana muffins, banana bread and even banana cake! These chocolate banana muffins are a great way to use up bananas because they use 4 ripe bananas.

How long do banana muffins last?

If stored properly, these banana muffins should last about 1 week. I like to store mine in an airtight container at room temperature, but you can also store them in the fridge or even freeze them if you want them to last longer.

close up side view of chocolate banana muffin on a cooling tray

More chocolate recipes:

More muffin recipes you’ll love:

overhead side view of two banana chocolate muffins stacked on a cooling tray
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Chocolate Banana Muffins

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Description

These chocolate banana muffins are soft, moist, and filled with chunky chocolate chips. They are super easy to make and will satisfy your sweet tooth for breakfast or dessert!

Ingredients

Scale
  • 1 cup mashed banana
  • 1/3 cup almond milk
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup dark cocoa powder
  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons coarse salt
  • 1/4 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chunks (or chocolate chips)

Instructions

  1. Preheat oven to 400˚F and line a muffin pan with paper liners (or grease the cups). Set aside.
  2. In a large mixing bowl, whisk the mashed banana, almond milk, oil and egg together until smooth.
  3. Whisk in the sugar and cocoa powder until combined. Them whisk in the flour, baking powder, salt and cinnamon. Stir in chocolate chunks.
  4. Scoop the batter into the prepared muffin pan, filling the cups about half way.
  5. Bake for 20 – 22 minutes, or until the muffins have set (an inserted toothpick should come out clean).
  6. Let muffins rest for about 5 minutes before transferring to a cooling rack.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking

Nutrition

  • Serving Size: 2 cookies
  • Calories: 151
  • Sugar: 12.8 g
  • Sodium: 66.2 mg
  • Fat: 6.5 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 23.1 g
  • Fiber: 1.7 g
  • Protein: 2.4 g
  • Cholesterol: 9.3 mg

Did you make this recipe? I’d love to hear about it! You can leave a rating or review in the comment section below. Ratings and reviews help this site grow and help others who make the recipe in the future!

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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