Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
This recipe for Chocolate Banana Breakfast Muffins is one of my all-time favorites. I remember waking up on chilly Sunday mornings when I was a kid, the smell of fresh bananas and chocolate wafting from the kitchen, and running to grab the warm muffins straight from the oven. They were always soft, sweet, and full of comfort exactly what I want to bring to your kitchen today. Over the years, I’ve perfected this recipe so that the muffins are rich, moist, and easy to make. Whether you’re feeding a family or just treating yourself, these muffins are the perfect start to any morning.
Chocolate and banana are a classic combination, but what I love most is how simple this recipe is. It doesn’t require fancy ingredients or complicated techniques just love, patience, and a few ingredients you probably already have in your pantry. These muffins are moist, tender, and loaded with chocolatey goodness while letting the natural sweetness of ripe bananas shine through.
I use this recipe all the time for weekend breakfasts, brunches with friends, and even packed lunches. The chocolate adds a little indulgence, and the bananas make them comforting and wholesome. If you love cozy, easy-to-make baked goods, this is definitely a recipe you’ll want in your arsenal.
Why I Love Making This Recipe
Making Chocolate Banana Breakfast Muffins brings me back to some of my fondest memories in the kitchen. My mom always used to bake on Sunday mornings, and I loved helping her mash the bananas, stir in chocolate chips, and sneak a few bites of batter when she wasn’t looking. Those moments weren’t just about baking they were about love, connection, and family.
What makes these muffins special for me is their versatility. You can tweak the chocolate, use different types of flour, or even add nuts for extra texture. They’re forgiving, comforting, and perfect for sharing. Plus, the aroma of baking muffins fills your home with instant coziness. I honestly can’t resist grabbing one fresh from the oven every time.
Another reason I adore this recipe is its simplicity. It’s fast, approachable, and yields a big batch, so you always have something sweet and satisfying ready for busy mornings or unexpected guests. Baking can be intimidating, but these muffins prove that with a little love and some ripe bananas, anyone can make something magical.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need for these magical muffins:
- 3 very ripe bananas (the riper, the sweeter!)
- 2 large eggs
- 100g melted butter (or coconut oil for a lighter version)
- 150g granulated sugar
- 1 tsp vanilla extract
- 200g all-purpose flour
- 30g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 100g dark chocolate chips (plus extra for sprinkling on top)
Little Kitchen Secrets:
- Make sure your bananas are overripe they should be speckled and soft. This gives the muffins natural sweetness and moisture.
- Melt the butter but let it cool slightly before mixing with eggs, or it might scramble them.
- Don’t overmix the batter once you add the flour a few lumps are okay. Overmixing makes muffins dense.
- Feel free to swap half the flour for whole wheat for a nuttier, wholesome flavor.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
- Stir in the melted butter, sugar, eggs, and vanilla extract until fully combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the banana mixture using a spatula. Mix until just combined don’t overmix!
- Fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups and sprinkle a few extra chocolate chips on top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
How I Serve It at Home
I love serving these muffins warm with a pat of butter or a drizzle of honey. Sometimes I pair them with a steaming mug of coffee or hot chocolate for an indulgent weekend breakfast. For a healthier option, they’re perfect alongside a bowl of fresh fruit or yogurt.
When I have friends over for brunch, I often place these muffins in a pretty basket with a linen napkin, and everyone digs in while chatting around the kitchen. They’re also great for kids’ lunchboxes, morning snacks, or even a late-night treat.
Storage, Reheating & Make-Ahead Tips
These muffins are very forgiving when it comes to storage:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep them for up to a week. Let them come to room temperature or microwave for 15–20 seconds before eating.
- Freezer: Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Defrost overnight or microwave gently before serving.
You can also make the batter ahead of time and keep it in the fridge overnight. This gives the flavors time to deepen and is perfect for busy mornings.
100-Word Short Version
These Chocolate Banana Breakfast Muffins are soft, moist, and full of chocolatey goodness. Made with overripe bananas, cocoa powder, and dark chocolate chips, they’re naturally sweet and comforting. I love making them for busy mornings, brunch with friends, or cozy weekends at home. The recipe is simple, forgiving, and requires just a few pantry staples. Serve warm with butter, honey, or yogurt. They store beautifully in an airtight container, can be frozen for later, and are sure to become a favorite. Baking these muffins brings warmth, joy, and a little bit of magic to your kitchen.
Recipe Card Section (Before Conclusion)
⏱️ Time
- Prep: 10 minutes
- Cook: 20–25 minutes
- Total: 35 minutes
🛒 Ingredients
- 3 very ripe bananas
- 2 large eggs
- 100g melted butter
- 150g granulated sugar
- 1 tsp vanilla extract
- 200g all-purpose flour
- 30g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 100g dark chocolate chips
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin.
- Mash bananas until smooth.
- Mix in butter, sugar, eggs, and vanilla.
- Sift together dry ingredients and fold into banana mixture.
- Fold in chocolate chips.
- Divide batter into muffin cups and sprinkle extra chips on top.
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
📝 Notes
- Don’t overmix the batter; a few lumps are okay.
- Use overripe bananas for maximum sweetness.
- Freeze muffins individually for easy future snacks.
- Substitute coconut oil for butter for a lighter version.
🍽️ Nutrition (per muffin)
Serving Size: 1 muffin
Calories: 220 kcal
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg
Chocolate Banana Breakfast Muffins
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Banana Breakfast Muffins are soft, moist, and full of chocolatey goodness. Made with overripe bananas, cocoa powder, and dark chocolate chips, they’re naturally sweet, comforting, and perfect for family breakfasts or brunch.
Ingredients
- 3 very ripe bananas
- 2 large eggs
- 100g melted butter
- 150g granulated sugar
- 1 tsp vanilla extract
- 200g all-purpose flour
- 30g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 100g dark chocolate chips
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin.
- Mash bananas until smooth.
- Mix in butter, sugar, eggs, and vanilla.
- Sift together dry ingredients and fold into banana mixture.
- Fold in chocolate chips.
- Divide batter into muffin cups and sprinkle extra chips on top.
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
Do not overmix the batter; a few lumps are okay. Use overripe bananas for maximum sweetness. Freeze muffins individually for easy future snacks. Substitute coconut oil for butter for a lighter version.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Conclusion
Baking Chocolate Banana Breakfast Muffins is like giving your home a warm hug. They’re simple, comforting, and full of love just the way I like my recipes. I hope making these muffins brings you the same joy and cozy feeling that I get every time I bake them. Cooking is about creating memories and sharing little moments of happiness with those you care about, and these muffins are perfect for that. So grab your bananas, chocolate, and a smile, and let’s make mornings a little sweeter together.