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

Chocolate Banana Muffins Recipe

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4.5 47 58
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"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
(58)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (13)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 23, 2016

"These are fantastic!"

MY REVIEW
Reviewed Nov. 10, 2015

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

MY REVIEW
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
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
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"

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