These small batch Chocolate Chip Banana Muffins are super moist, with double chocolate flavor and so easy to make. All you need is one bowl and one banana!
Double chocolate muffins are the perfect way to use up that one lonely ripe banana and satisfy your sweet tooth.
Recently I made this banana bread with chocolate chips that used up that last batch of ripe bananas I had. But alas, one more snuck up on me!
What I really loved about this recipe, is that I had all the ingredients… because I mean, who doesn’t always have a bag of chocolate chips on hand 🙂
With these simple ingredients and about 35 minutes, you can be enjoying this warm muffin with all that gooey chocolate!
- coconut oil
- vanilla extract
- cocoa powder
- baking soda
- chocolate chips
Step 1 – mash banana with a fork until there are very small lumps
Step 2 – add sugar, vanilla extract, coconut oil and egg to mashed banana
Step 3 – whisk the ingredients until smooth
Step 4 – begin adding in the dry ingredients – flour, baking soda, salt and cocoa powder
Step 5 – start stirring with a spatula (dry ingredients into the wet)
Step 6 – continue stirring until the batter is smooth
Step 7 – Add in chocolate chips and stir into batter
Step 8 – divide batter between 6 muffin tins with cupcake liners, top with a few chocolate chips; bake at 350 for about 16 minutes
Raise your hand if are digging these muffins and are a chocoholic!
Tips and Variations
- One of the best tips I can give you is make sure your banana is really ripe. The darker the skin, the tastier it will be.
- I used coconut oil but vegetable or canola would work well too
- Chocolate chunks could be substituted for the chips
- Be careful to not over-bake the muffins. When they spring back slightly, they are done
What I love about these muffins is that they freeze really well (if you don’t eat them all in one sitting!) Just let cool completely and wrap each muffin in a plastic wrap and store in a larger baggie.
To defrost, leave on counter for about 45 minutes or reheat in a microwave at the defrost setting in 15 second intervals.
These also would be fine on your counter for up to 3 days in an air-tight container.
Be sure to pin this recipe to make later!
- 1 ripe banana
- 1/4 cup sugar
- 2 tablespoons coconut oil*
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chips plus extra for sprinkling
- Preheat oven to 350°
- Line a muffin tin with 6 liners
- Place your banana in a large bowl and mash with a fork until very small lumps remain
- Next add the sugar, extract, egg and oil and whisk until well combined
- Add in the flour, baking soda, and salt using a spatula to stir until well combined
- Stir in the chocolate chips
- Divide the batter evenly in the muffin tin and sprinkled 3-4 chocolate chips on top
- Bake for about 16 minutes; check by pressing lightly on each muffin- it should spring back
*Either vegetable or canola oil could be substituted for the coconut
I was inspired to make this recipe from Dessert for Two
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 316mgCarbohydrates: 28gFiber: 2gSugar: 15gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Other muffin recipes from my blogging friends you might enjoy: