Chocolate Banana Muffins Recipe

Chocolate Banana Muffins are two delicious muffins in one. You’ll love the sweet flavor and duo of colors in this easy muffin recipe.

If you love this flavor combination, be sure to try our rich and fudgy chocolate banana cake recipe! Or give our Chocolate chip banana bread recipe a try next!

Chocolate and Banana in one tasty bite! These Chocolate Banana Muffins are delicious and freezer friendly.

Why these Muffins Are Best

A few weeks ago I set out to make some banana muffins. And then it happened. Severe chocolate cravings.

That’s how these chocolate banana muffins were born!

  • Part banana muffin, part chocolate muffin, wholly irresistible.
  • Extra delicious topped with a dollop of Nutella or creamy butter!
  • Easy to make and freezer friendly.

Add some walnuts like we did in these banana nut muffins for a crunchy addition!

Chocolate and Banana in one tasty bite! These Chocolate Banana Muffins are delicious and freezer friendly.

Ingredient Notes

The batter for these chocolate banana muffins contains all the expected components including flour, sugar and eggs.

  • Banana. Use ripe bananas with speckled or brown skin. You can even ripen them yourself in just 20 minutes with this oven ripening method. That’s the same amount of time you need to soften your butter!
  • Unsalted butter. If you only have salted butter, omit the added kosher salt in the recipe.
  • Baking cocoa. Use unsweetened cocoa to add chocolate flavor to half of the muffin batter.
Chocolate and Banana in one tasty bite! These Chocolate Banana Muffins are delicious and freezer friendly.

Easy to Make

Chocolate Banana Muffins are just as easy to make as any quick bread or muffin recipe.

Start by making a simple banana muffin batter. Mix baking cocoa into one half of the batter. Then drop 2 tablespoons each of plain batter and chocolate batter in a greased muffin tin.

Bake, let cool and enjoy!

As delicious as these muffins taste plain, they’re even more out of this world with a pat of Nutella on top. YUM. The taste is a lot like my Nutella Swirled Banana Bread but in the shape of muffin.

Chocolate and Banana in one tasty bite! These Chocolate Banana Muffins are delicious and freezer friendly.

Recipe FAQs

How many muffins does this recipe make?

This recipe makes 14-17 regular sized muffins. For my family, I double the recipe and keep half in the freezer. It’s nice to pull out a bag of homemade muffins for a quick breakfast treat.

Can I make this recipe as mini muffins?

Yes, it will make about 3 dozen mini chocolate banana muffins. You will need to reduce the baking time by several minutes. Smaller muffins bake more quickly.

What can I add to these muffins?

For even more chocolate indulgence, feel free to add 1/2 cup of of chocolate chips to the chocolate banana batter, the plain batter or both!
Chopped walnuts would make a tasty addition to the banana chocolate muffins too.

How long do these muffins stay good?

Stored in an airtight container at room temperature, our Chocolate Banana Muffins stay moist, flavorful and delicious for about 5 days.
In the freezer, they’ll stay good for up to 3 months. Let frozen muffins thaw on the countertop or overnight in the refrigerator before eating.

Chocolate and Banana in one tasty bite! These Chocolate Banana Muffins are delicious and freezer friendly.

More Muffin Recipes

Chocolate and Banana in one tasty bite! These Chocolate Banana Muffins are delicious and freezer friendly.

Easy Breakfast Recipes

Looking for more quick and easy breakfast ideas? Hard Boiled Eggs made in the instant pot are my all-time favorite way to cook boiled eggs. They come out perfect without any of the guesswork involved with stove top boiling.

A batch of Instant Pot egg bites is always handy to have in stock in the freezer for a portable breakfast that the kids love. On the weekends, I like prepping French Toast Casserole overnight so we can wake up to a delicious family meal!

Yield: 16 muffins

Chocolate Banana Muffins

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Chocolate and Banana in one tasty bite! These Muffins are delicious slathered with Nutella or creamy butter.


  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 medium bananas, mashed
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup unsweetened baking cocoa


  1. In a large mixing bowl, beat butter with sugar until creamy. Add egg and vanilla. Add mashed banana (I use a stand mixer and just add the whole bananas, letting the mixer mash them).
  2. Add flour, baking powder, baking soda and salt. Divide batter in half.
  3. To one half of the batter, mix in the baking cocoa.
  4. Prepare cupcake tin by greasing with baking spray. Drop 2 Tbsp of plain batter into each muffin. Then 2 Tbsp of chocolate batter into each muffin. Should make about 18 muffins.
  5. Bake in a 350 degree oven for 16-18 minutes. Remove and cool on wire rack. Store in air tight container for up to 4 days, or freeze in ziploc freezer bag for one month. ENJOY.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 177mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Can’t decide between chocolate and banana? Make both with this easy recipe for Chocolate Banana Muffins!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 7, 2019

Comments & Reviews

  1. Yesterday was looking for a banana muffin recipe and came across of yours. Since i love the combination of banana and chocolate,found the idea brilliant! I made them and they were amazing! Just right amount of sugar and cocoa + they look really cute. Everyone enjoyed 🙂
    But i have one question. My muffins were a little soft although i cooked them 20 min and toothpick test was ok. (after 18 min they still werent ready) Is it because of the banana inside or should i cook them little longer next time?
    Thanks for the recipe! 🙂

  2. One of the things I enjoy about finding new blogs (to me) is going through their archives! Let’s just say I have been having fun with yours:) These are SO cute and I love that they are healthy enough for breakfast and decadent enough (read chocolate) for dessert! And your pics are gorgeous!

  3. Thank you for the recipe! I just made these =)
    But are they supposed to be super gooey? Or did I not mix the flour in well enough? Otherwise they look awesome!

  4. This is such a great idea and so cute too! Love the two-toned muffins. Will be making a batch of these for sure!

  5. I’ll take mine with chocolate peanut butter please. 🙂 These are way cuter than plain banana muffins!

  6. As a lover of muffins, I wholeheartedly approve!! Aimee I LOVE the double flavor happening in these muffins! So cute and like one of my favorite desserts, chocolate covered bananas. 🙂

  7. These sound like a dream! And the added nutella make it.. an even better dream!

    Thanks for giving me something else to do with ripe bananas!

  8. I love that you actually made half with chocolate and half simple banana instead of mixing them. So cute and perfect for breakfast!

  9. Chocolate and banana = the best of the best. Love those two together, Aimee! Such pretty muffins, almost too pretty to eat! *almost 😉

    1. My daughter helped me make a batch of these and just pulled them from the oven. Cant say how they taste just yet but they sure look cute! I was a bit worried the chocolate batter may end up dry or tough after baking since it was really thick after mixing in the cocoa powder but they look really moist! I did make a couple changes–i used half sugar and half stevia and tossed in some mini chocolate chips. My recipe yield was only 12…not sure how you could possibly get 18 unless they were really small.

  10. These muffins – and all your other ones – look SO incredible, Aimee! Lovely recipe!

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