Homemade Chocolate Banana Muffins

If you’ve got a couple of ripe bananas sitting on your counter or freezer and a craving for something chocolatey, these Homemade Chocolate Banana Muffins are calling your name!

Homemade Chocolate Banana Muffins

These Homemade Chocolate Banana Muffins are  soft, moist, and perfectly rich — all without the need for chocolate chips. Whether you’re baking for breakfast, a snack, or a sweet little treat after dinner, these muffins come together quickly with simple pantry ingredients.

First, you will begin by gathering and measuring ALL your ingredients. Be sure to preheat your oven! Next, add in the dry ingredients to a mixing bowl. Use a whisk or fork, and give the dry ingredients a quick mix to remove any lumps. Next, you want to add the wet ingredients to the bowl, mix everything until fully combined. Finally, spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let’s bake, shall we!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

Which Ingredients Are Lactose Free?

• Milk – I always use Lactantia Lactose Free Milk.

Why You Will Love This Muffin Recipe!

• No chocolate chips needed — just cocoa powder!
• These Homemade Chocolate Banana Muffins are made in under 30 minutes.
• Perfectly sweet with a deep chocolate flavor.
• This recipe uses overripe bananas — no waste!

Recipe At A Glance:

Eggs: You will need one at room temperature.

Ripe Bananas: You will need two ripe bananas. The riper, the better.

Flour: You will need one cup of all-purpose flour.

Cocoa Powder: You will need 1/3 cup. I used Hershey brand of cocoa powder!

Baking Soda: You will need one tsp of baking soda.

Salt: You will need one tsp of salt for taste.

Vanilla Extract: You will need one tbsp for taste.

Brown Sugar: You will half a cup of brown sugar.

Butter: You will need 1/3 cups of melted butter.

Milk: You will need one tbsp of milk.

Be sure to scroll to the bottom of the page to see the recipe card for the full recipe details.

Equipment Needed:

Spatula: For mixing.

Measuring Spoons and Cup: For accurate measurements.

2 Mixing Bowl: For the dry and wet ingredients.

Small Bowl: For cracking your eggs.

Muffin Liner: For the batter.

Whisk: For mixing the dry ingredients.

Muffin Tin: For the batter.

Fork: Mashing the ripe bananas.

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Step By Step Instructions:

Step One: Prep the Oven

Preheat your oven to 350F

Grease your muffin liners or add muffin liners

Gather all your ingredients, measure everything, and then set aside.

Step Two: Mix the wet ingredients

In a large bowl, mash the ripe bananas. Add the sugar, butter, egg, and vanilla extract. Whisk together until smooth and combined.

Tip: crack the eggs in a separate bowl to avoid any shells falling into the batter.

Step Three: Combine the dry ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step Four: Mix it all together

Add the dry ingredients to the wet mixture. Stir gently until just combined — don’t overmix! If the batter feels too thick, add 1–2 tablespoons of milk to loosen it slightly.

Tip: avoid over mixing the batter. Mix just enough until everything is fully incorporated.

Step Five: Fill the muffin tray

Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.

Step Six: Bake

Bake for 18–22 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Tip: Use the toothpick method to check the readiness of the brownie.

Step Seven: Cool and enjoy!

Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Serve and enjoy!

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Storing And Freezing:

Leftovers? No problem! Store these delicious Homemade Chocolate Banana Muffins in an airtight container and place in the fridge for up to three days. These muffins can be stored in a freezer tight container for up to two months. Be sure to reheat the muffins in the microwave for a quick snack.

Frequently Asked Questions?

Can I make the muffins without eggs?

Yes! Substitute with a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set for 5 minutes).

Can I use applesauce instead of sugar?

Absolutely! You will need to wet ingredients if you are using applesauce.

I only have one ripe banana?

Reduce the flour slightly or add a few tablespoons of applesauce or yogurt to make up the moisture

Instead of butter, what else can I use?

Keep the measurements the same, but replace the butter with either oil or milk.

Can I turn the muffins into a loaf instead?

Yes, pour the batter into a greased loaf pan and bake at 350°F (175°C) for 40–45 minutes, or until a toothpick comes out clean.

Can I use frozen banana instead?

Heck yeah, you can! Thaw them completely and drain off any excess liquid before mashing and using in the recipe.

Homemade Chocolate Banana Muffins Tips and Variations:

The riper the bananas, the sweeter, and more flavorful your muffins will be.

Don’t overmix — it can make your muffins dense.

Add chopped walnuts or a swirl of peanut butter for a fun twist!

Muffin Troubleshooting Common Mistakes:

My muffins didn’t rise?

Make sure your baking soda is fresh and not expired. Also, avoid over mixing the batter.

My muffins came out dry?

If the muffins came out dry, it was either overbaked or there was not enough liquid in the muffins.

My muffins were stuck to the liner. What happened?

This often happens when the muffins are still too warm. Let them cool completely before peeling.

More Delicious Recipes!

These Homemade Chocolate Banana Muffins are proof that you don’t need fancy ingredients to whip up something delicious. Moist, chocolatey, and full of banana flavor — they’re a quick and cozy bake for any day of the week.

If you enjoyed my Homemade Chocolate Banana Muffins have a look at my Chocolate Brownie recipe or my Moist Chocolate Cake

Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my Homemade Chocolate Banana Muffins

Hopefully, baking brings you joy and happiness as it does for me and my family!

Happy baking, and enjoy every bite!

Jas.

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