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These chocolate banana muffins are the perfect way to use up overripe bananas while creating a treat that’s moist, chocolatey, and bakery-style tall. The recipe is designed for home bakers who want a reliable, first-time success with clear instructions, visual cues, and tested variations. Whether you’re baking for breakfast or a snack, these muffins deliver a rich chocolate flavor balanced with the natural sweetness of bananas. My pro tip: let the batter rest for 15 minutes before baking—this helps the muffins rise higher and develop a tender crumb.​

Why This Recipe Works

The magic of these muffins comes from a few key techniques and ingredient choices. First, using both baking soda and baking powder ensures a good rise and a soft texture. The bananas add moisture and natural sweetness, reducing the need for extra sugar. Cocoa powder is bloomed with hot water, which intensifies its chocolate flavor and prevents lumps. The batter is gently folded to avoid overmixing, which keeps the muffins tender. Finally, spacing the muffins in the tin (filling every other well) allows them to dome beautifully, just like bakery muffins.​

Ingredients

• All-purpose flour — 210g (1¾ cups) — provides structure and a soft crumb.
• Unsweetened cocoa powder — 50g (½ cup) — adds deep chocolate flavor; Dutch-process or natural both work, but Dutch-process gives a smoother taste.​
• Baking soda — 1 tsp — reacts with acid (banana, cocoa) for rise.
• Baking powder — 1 tsp — extra lift for tall muffin tops.
• Salt — ½ tsp — balances sweetness and enhances flavor.
• Granulated sugar — 100g (½ cup) — sweetens without overpowering banana flavor.​
• Mashed ripe bananas — 240g (1 cup, about 3 large) — adds moisture and natural sweetness.
• Melted butter — 60g (¼ cup) — enriches texture and flavor.
• Egg — 1 large — binds and adds structure.
• Vanilla extract — 1 tsp — rounds out flavors.
• Hot water — 60ml (¼ cup) — blooms cocoa powder for maximum flavor.​
• Chocolate chips or chunks — 100g (⅔ cup) — adds melty pockets of chocolate.

Equipment

• 12-cup muffin tin
• Muffin liners (paper or silicone)
• Mixing bowls (large and medium)
• Whisk and spatula
• Potato masher or fork
• Kitchen scale (for accuracy)
• Oven thermometer (recommended)

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with liners, filling every other well for bakery-style domes.​

Step 2: Bloom Cocoa
In a small bowl, combine cocoa powder and hot water. Stir until smooth and set aside.

Step 3: Mash Bananas
Mash bananas in a large bowl until mostly smooth (small lumps are fine).

Step 4: Wet Ingredients
Add melted butter, egg, vanilla, and sugar to the bananas. Whisk until well combined.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Step 6: Mix Batter
Pour the cocoa mixture into the wet ingredients and whisk. Add the dry ingredients and gently fold until just combined. Fold in chocolate chips.

Step 7: Rest Batter
Let the batter rest for 15 minutes. This helps the flour hydrate and the muffins rise taller.​

Step 8: Fill and Bake
Divide batter evenly among the muffin cups, filling each to the top. Smooth tops with a butter knife. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean (not into a chocolate chip).

Step 9: Cool
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Troubleshooting: Common Failures and Fixes

• Muffins sink after baking: Likely underbaked or too much leavening. Bake until the center springs back and internal temp is 96–98°C (205–210°F).​
• Dry or dense muffins: Overmixing or overbaking. Mix just until combined and check doneness early.
• Flat tops: Not enough leavening or muffin cups too full. Use both baking soda and powder, and space muffins in the tin.
• Gummy crumb: Underbaked or too much banana. Bake until a toothpick comes out clean.
• Bitter taste: Too much cocoa or baking soda. Stick to the recipe and use quality cocoa.

Substitutions and Variations

• Egg-free: Replace egg with 60g unsweetened applesauce or 1 tbsp ground flaxseed mixed with 3 tbsp water.
• Dairy-free: Use coconut oil or vegan butter instead of butter.
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend.
• Flavor swaps: Add cinnamon, espresso powder, or orange zest for extra depth.
• Scaling: For 6 muffins, halve all ingredients. For 24, double.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Keep for up to 5 days; bring to room temp before serving.
• Freezer: Freeze for up to 3 months. Thaw at room temp or warm in the oven for 5 minutes to refresh texture.
• Do not freeze: Muffins with fresh fruit fillings.

Serving Suggestions

Serve warm with a pat of butter, a drizzle of honey, or alongside a cup of coffee or tea. These muffins pair well with vanilla ice cream or a dollop of whipped cream for dessert.

FAQs

• Can I use oil instead of butter? Yes, use the same amount of neutral oil for a lighter texture.
• How to prevent muffins from sinking? Bake until fully set and avoid opening the oven door early.
• Can I double the recipe? Yes, but bake in batches to ensure even rising.
• Best cocoa powder? Dutch-process for smoother flavor, natural for a sharper chocolate taste.
• Can I bake in an OTG? Yes, use the same temperature and check doneness with a toothpick.

Notes from My Kitchen

• Batch 1: Muffins were flat; I increased baking powder and spaced them in the tin.
• Batch 2: Used less sugar and added cinnamon; flavor was balanced but crumb was drier.
• Final: Chose the original sugar amount and spaced muffins for bakery-style domes. Texture is moist, crumb is tender, and chocolate flavor is rich.

Nutrition and Disclaimer

Approximate per muffin (1 of 12): 180 kcal, 7g fat, 28g carbs, 2g protein. Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

These chocolate banana muffins are a reliable, delicious way to use up ripe bananas and treat your family to a bakery-style treat at home. With tested tips, clear instructions, and flexible substitutions, you’ll bake them with confidence every time. Enjoy the rich chocolate flavor and moist crumb—perfect for breakfast, snacks, or dessert.

Chocolate Banana Muffins (Super Moist & Fudgy)

Course: Cupcakes u0026amp; Muffins, DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

200

kcal

Total time

1

hour 

Moist, fudgy chocolate banana muffins with tall bakery-style domes, made in one bowl with ripe bananas, cocoa, and chocolate chips. Designed for home bakers with no special equipment, this recipe includes a short batter rest for extra lift and a soft, tender crumb that stays moist for days.

Ingredients

Dry ingredients

• 210 g all-purpose flour (1¾ cups, spooned and leveled)

• 50 g unsweetened cocoa powder, natural or Dutch-process (½ cup)

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp fine salt

• Wet ingredients

• 240 g very ripe mashed bananas (1 cup, about 3 medium–large bananas)

• 100 g granulated sugar (½ cup)

• 60 g unsalted butter, melted and slightly cooled (¼ cup)

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

• 60 ml hot water, just off boiling (¼ cup) – to bloom the cocoa

• Mix-ins

• 100 g semi-sweet chocolate chips or chunks (about ⅔ cup), plus a few extra for topping if desired

Directions

• Prep the oven and pan
  Preheat oven to 190°C (375°F).
  Line a 12-cup muffin tin with liners. For the most dramatic domes, place liners in every other cup (use 6–8 wells, bake in two batches if needed).
  Position the oven rack in the middle of the oven.
• Mix and bloom the cocoa
  In a small bowl, add 50 g cocoa powder.
  Pour in 60 ml hot water and whisk until smooth, thick, and glossy with no dry pockets.
  Visual cue: it should look like a shiny chocolate paste, not grainy or chalky.
•  Mash bananas and combine wet ingredients
  In a large mixing bowl, mash 240 g ripe bananas with a fork or masher until mostly smooth. A few small soft lumps are okay.
  Visual cue: mixture should be pourable and creamy, not chunky and dry.
  Whisk in 100 g sugar, 60 g melted butter, 1 egg, and 1 tsp vanilla until smooth and slightly lighter in color.
  Visual cue: mixture should look cohesive and glossy, no visible streaks of egg or butter.
• Combine dry ingredients
  In a medium bowl, whisk together:
  210 g flour
  1 tsp baking powder
  1 tsp baking soda
  ½ tsp salt
  Whisk for 20–30 seconds to evenly distribute leavening and salt.
  Visual cue: mixture is uniform with no clumps of soda or powder.
• Build the batter
  Add the bloomed cocoa mixture to the banana mixture and whisk until fully combined.
  Visual cue: batter should turn a deep, even chocolate brown.
  Tip the dry ingredients into the wet mixture.
  Use a spatula to gently fold the dry ingredients in, turning the bowl and scraping from the bottom up.
  Stop when you see just a few faint streaks of flour.
  Add 100 g chocolate chips and fold 2–3 more times until just evenly dispersed.
  Visual cue: batter is thick but scoopable, slightly lumpy (from banana and chips), with no obvious dry pockets. If it looks runny like cake batter, there may be too much banana.
  Avoid this: Overmixing the batter. If it starts to look very smooth, shiny, and elastic (like bread dough), you’ve stirred too much and the muffins may turn tough.
• Rest the batter (Pro Tip)
  Let the batter sit in the bowl at room temperature for 15 minutes.
  This rest lets the flour hydrate and the leavening start working gently, helping create taller, more even domes.
  Visual cue: after resting, the batter will feel slightly thicker and may show a few small bubbles.
• Fill the muffin cups
  Using a scoop or spoon, divide the batter evenly among the liners.
  For bakery-style tops, fill each liner almost to the top (about 90–95% full).
  Sprinkle a few extra chocolate chips on top of each mound of batter if desired.
  Visual cue: batter should hold its shape in the cups and not spread flat.
  
•  Bake
  Place the muffin tin on the middle rack.
  Bake at 190°C (375°F) for 18–20 minutes.
  Start checking at 17–18 minutes:
  A toothpick inserted in the center of a muffin (avoiding chocolate chips) should come out mostly clean, with a few moist crumbs but no wet batter.
  Lightly press the center of a muffin; it should spring back rather than stay indented.
  If you use an instant-read thermometer, internal temperature should be around 96–98°C (205–210°F).
• Cool
  Let muffins cool in the pan for 5 minutes (this sets the structure).
  Transfer to a wire rack to cool completely or until just warm before serving.
  Visual cue: tops should be tall and domed, with a slightly crackly surface and melty chocolate spots.

Notes

• Texture & Visual Cues Summary
  Right batter: Thick, scoopable, slightly lumpy, holds a mound on the spoon.
  Underbaked muffin: Center feels squishy or sinks when pressed; crumb looks wet and gummy.
  Perfect muffin: Tall dome, soft and moist inside, fine even crumb with visible banana flecks and melted chocolate pockets.
  Overbaked muffin: Very dry edges, darkened top, crumb looks coarse and crumbly.
• Storage & Make-Ahead
  Room temperature:
  Store cooled muffins in an airtight container at room temp for 2–3 days.
  Line the container base with a paper towel to absorb moisture and keep tops from getting sticky.
  Refrigerator:
  For longer storage, refrigerate in an airtight container for up to 5 days.
  Bring to room temperature or warm briefly in the microwave or oven (see below) before serving for best texture.
  Freezer:
  Wrap each completely cooled muffin individually in plastic wrap or place them in a single layer in a freezer bag.
  Freeze for up to 3 months.
  To thaw, leave at room temperature for 1–2 hours, or microwave from frozen for 20–30 seconds.
  To refresh the texture, place thawed muffins on a baking tray and warm at 160°C (320°F) for 5–8 minutes.
• Nutrition (Estimated)
  Per muffin (1 of 12), based on the standard version with butter and chocolate chips:
  Calories: ~180–200 kcal
  Carbohydrates: ~28 g
  Protein: ~3 g
  Fat: ~7–8 g
  Saturated fat: ~4 g
  Fiber: ~2–3 g
  Sugar: ~16–18 g
  Note: These values are estimates from a generic calculator and will vary based on the exact brands and measurements used. Adjust for your ingredients and portion size.