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Banana chocolate muffins arranged on a marble table showing tender crumb.

Banana Chocolate Muffins (Soft, Moist, and Easy)

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Author: Nico Pallotta

  • 3 large ripe bananas very ripe with brown spots, or 4 if small
  • 1 cup (150 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • ⅔ cup (110 g) dark chocolate a bar chopped into chunks - or dark chocolate chips - about 4 ounces
  • ¼ cup (60 ml) olive oil or a neutral vegetable oil
  • ¾ cup (150 g) sugar brown or white - or reduce to ½ cup for less sweetness
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3 teaspoons (12 g) baking powder
  • 1 teaspoon (4 g) baking soda
  • 1 pinch salt

  • 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.
    Mash 3 large ripe bananas in a large bowl. Add ¼ cup olive oil, ¾ cup sugar, 1 large egg, and 1 tablespoon vanilla extract. Mix well with a fork.
    Step 1 Mashed ripe bananas mixed with oil sugar egg and vanilla in a large bowl.
  • Add the Dry Ingredients: Add 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt.
    Mix gently until just combined. Do not over-mix. Stir in ⅔ cup dark chocolate chopped into chunks.
    Step 2 Cocoa flour and leavening added to the bowl before gently mixing the batter.
  • Fill the Muffin Pan: Divide the batter evenly into the muffin liners. Add a few extra chocolate chunks on top if you like.
    Step 3 Dark chocolate chunks folded into glossy muffin batter and spooned into paper liners.
  • Bake and Cool: Bake at 350°F (180°C) for 22 minutes, until set. Let the muffins cool in the pan for 10 minutes before taking out of the pan to cool completely. You can enjoy them slightly warm or at room temperature.
    Step 4 Bakes banana chocolate muffins cooling down in muffin pan.
Substitutions
  • Bananas → Use very ripe bananas for sweetness and moisture. Swap with mashed ripe pear if needed.
  • Flour → All-purpose flour works best. Substitute whole wheat flour or a gluten-free blend.
  • Cocoa powder → Unsweetened cocoa is ideal. Dutch-process cocoa gives a smoother, milder chocolate flavor.
  • Dark chocolate → Chopped dark chocolate or chocolate chips both work. A mix of dark and semi-sweet is fine.
  • Olive oil → Use a neutral vegetable oil if preferred. Both keep the muffins tender.
  • Sugar → Brown or white sugar both work. Coconut sugar is fine, but slightly less sweet.
  • Egg → Substitute with a flax egg if needed.
  • Vanilla extract → Almond extract works for a different flavor.
  • Baking powder and baking soda → Needed for proper rise. No good substitutes.
 
Tips
  • Use very ripe bananas. They add natural sweetness and moisture.
  • Mash bananas until smooth. This helps the batter mix evenly.
  • Mix gently and stop early. Overmixing makes muffins dense.
  • Chop the chocolate. Chunks melt better than chips.
  • Fill cups evenly. This helps muffins bake and rise evenly.
  • Cool before removing. A short rest helps them set.
  • Warm for 15 seconds in the microwave to soften the crumb and melt the chocolate pockets.
  • Store the muffins in an airtight container at room temperature for up to 2 days, in the fridge for 4–5 days, or freeze them for up to 2 months.
     
     
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