NEXT RECIPE >

Chocolate Banana Muffins Recipe
Chocolate Banana Muffins Recipe photo by Taste of Home
Next Recipe

Chocolate Banana Muffins Recipe

Read Reviews
4.5 48 59
Publisher Photo
"I bake something almost everyday—either in the morning before everyone's awake or in the evening," comments Stephanie Kienzle from North Miami Beach, Florida. "I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert."
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 cup chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 each: 191 calories, 9g fat (4g saturated fat), 28mg cholesterol, 204mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein

Directions

  1. In a bowl, cream butter and sugars. Beat in eggs, bananas and vanilla. Combine flour and baking soda; add to creamed mixture just until combined. Stir in the walnuts and chocolate chips. Fill greased or paper-lined muffin cups half full.
  2. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Originally published as Chocolate Banana Muffins in Quick Cooking March/April 2001, p48


Reviews for Chocolate Banana Muffins

AVERAGE RATING
(59)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (13)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
mom2lauren
Reviewed Jul. 24, 2016

"As a TOH Volunteer Field Editor, one of my roles is to test recipes and review them...Wonderful, easy recipe. I got 17 large muffins, I filled the tins almost full because we like larger muffins. I omitted the nuts and also, I had to bake a little longer because of the larger size."

MY REVIEW
kaly_ab
Reviewed Feb. 23, 2016

"These are fantastic!"

MY REVIEW
Myifru
Reviewed Nov. 10, 2015

"Added about a half cup of fresh cranberries. Used regular brown sugar. Came out fantastic."

MY REVIEW
mzgrinder
Reviewed Nov. 5, 2015

"Very good, and I am not a fan of banana bread. Made as directed except used 3/4 cup packed brown sugar and about a 1/4 cup Splenda. I used mini-muffin pan and it made 48 muffins filling the cup to the brim. I like 'em to have a muffin top. I live in a very small town outside of Fayetteville, AR. Took them to our Senior Center and they were gone in no time! Several folks asked for the recipe."

MY REVIEW
ingallslj
Reviewed Oct. 16, 2015

"Just took these out of the pan and the one that stuck and came apart was really delicious!! i followed the recipe exactly and had no problem with the baking soda as other reviewer mentioned. I did, however, make 12 muffins instead of 24. The cups were about 3/4 full and it took 22 minutes to bake into fluffy muffins with nice tops. I think dividing then into 24 cups would yield topless muffins. Great recipe, thanks!"

MY REVIEW
sstetzel
Reviewed Oct. 5, 2015

"The Test Kitchen reviewed this recipe as written and they baked up wonderfully. 3 tsp of Baking Soda worked well and didn't leave any after-taste (so says all the office workers that devoured them).

Happy baking!
Sue Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
crystal24
Reviewed Sep. 21, 2015

"I made as directed except I used pecans. Nothing wrong with the amount of baking soda! I've made these several times and thought I owed it a good review. :)"

MY REVIEW
wasoongu
Reviewed Aug. 18, 2015

"So yummy! I wasn't sure about 3 t baking soda, so I also subbed 2 of the teaspoons for baking powder."

MY REVIEW
amama2all3
Reviewed Mar. 12, 2015

"I really liked this recipe but I also tweaked some things. I substituted 2 t Baking Power and 1 t Baking Soda for the 3 t Baking Soda. I also added 2 C Banana along with 1 t Cinnamon and 1/4 t Nutmeg. Would have given it 5 Stars but I believe the 3 t Baking Soda is a mistake or misprint."

MY REVIEW
QNDS_MommyPants
Reviewed Jan. 27, 2015

"My husband always teases me because I hardly ever really follow a recipe. So, I don't use the walnuts. Instead, before I add the chocolate, I add about 6 or 7 strawberries that I cubed and a sliced banana. Then I add 1 cup chocolate chunks, and 1 cup chocolate mini chips. Super yummy, and since we don't have any weight issues and rarely eat sugary treats, I sometimes use these for a quick breakfast. Hey, you can't tell me that a pop tart is healthier than a homemade muffin! :)"

Loading Image