Chocolate Banana Muffins Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large 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
- 1. Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
- 2. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Reviews for Chocolate Banana Muffins
"Oh boy are these muffins ever yummy! They are moist and flavorful. I used milk chocolate chips because it's what I had and pecans because my husband doesn't like walnuts. The easily released from the pan using a butter knife to lift them out. The only bummer is that some of the chocolate chips on the bottoms of the muffins stuck to the pan, even though it was sprayed. These would be perfect in a lunch box, as an after school snack and most definitely for breakfast. As a TOH Volunteer Field Editor I definitely recommend this recipe."
"I had to create an account just to review this recipe! I love love love these! The best banana muffins I've ever made.. I can't stay away.. So airy and fluffy! New favorite.. Love love love!!!"
"These are fantastic!"
"Added about a half cup of fresh cranberries. Used regular brown sugar. Came out fantastic."
"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."
"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!"
"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 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! :)"
"Yuck! Tastes like baking soda! I thought these recipes are tested!"
"very good. will make again. i used 2 lge and 1 small banana. very moist. made about 18 muffins."
"My husband and 3 boys really enjoyed these. I will absolutely make them again!"
"Our muffins weren't dry, I only used 2 bananas and cut back on the flour I put in after reading the other reviews. I'm told they could've been fluffier, but that's tough for the nature of a banana muffin."
"Like other reviewers, I tweaked the recipe. I cut out the white sugar, using 1/2 c brown sugar only. I had 5 small to medium bananas on hand, so I used them all. I used half the chocolate chips. And I also used 2 T of baking powder instead of the baking soda because it's what I had on hand. I also omitted the nuts so my kids would like them. :)The mini muffins turned out especially good. My kids loved them. So did I!"
"Substitited half the flour for whole wheat flour."
"Fast, easy and delicious!"
"My kids love anything with chocolate chips, so these were a hit! I cut both sugars by half and used half whole wheat flour to make these healthier. I also omitted the walnuts (but only because i ran out!) Without the walnuts, I ended up with only 20 muffins instead of 24"
"Great flavor and texture! Added yogurt instead of a 3rd banana and they are amazing."
"Very easy, tasty recipe. Omitted the nuts because I can't eat walnuts and didn't have any pecans on hand."
"I substituted the sugar for 1/4 cup of honey and it was amazing. The banana is sweet so it doesn't need much sugar."
"everybody loved these"
"WAY too much baking soda. I could taste it over the chocolate in the finished product. Not sure if this is a typo that is supposed to be baking powder, but it really detracted from the muffins. I would make this again and substitute baking powder for the baking soda with maybe 1/4 tsp baking soda in addition. Wonderful flavor other than the sharp aftertaste..."
"I left out the 1/2 cup of sugar and replaced all-purpose flour with whole wheat flour. And the 2 dozen disappeared within 2 days."
"This recipe turned out real good. It is another excellent way to use up those dark bananas. I used mini chocolate chips in the recipe and they worked out nice."
"I just tried these for the first time. They didn't rise like I thought they would, but they are still very good. I'm not a fan of nuts in things but I really like them in this recipe. I will definitely make them again!"
"so so good!"
"These are great and very moist. I made 3 mini loaves and it worked out very well."
"I keep making these over and over. My new fav banana muffin!"
"These muffins were easy to prepare and the end product was excellent! I made 24 regular size muffins that were moist and had just the right amount of chocolate flavor for my daughter to give it the "thumbs up" vote. I did omit the nuts because my kids do not like them. Great recipe that I will definitely make again and share with all my friends."
"These were delicious and moist. My teenage son gobbled them up. I made 12 mini-muffins and 18 regular-sized muffins from the recipe."
"These were okay, the dough definitely didn't make 24, it made 6 jumbo muffins. I also didn't add the walnuts or any nuts for that matter. The muffins did not rise well at all, and the top burnt before the center was completely baked."
"Turned out very delicious!"
"I will definitely make this reipe again!!"
"In addition to using Splenda baking, I substituted pecans for the walnuts because that's what I had at home."
"Delicious! I made these for the first time last week. I had some ripe bananas to use and was looking for something to try. Since I'm diabetic, I did substitute Splenda baking and Splenda Brown sugar. My co-workers couldn't tell the difference. They all said it was a keeper recipe and one even said that I "stuck my foot in it"... LOL.... she really liked them."
"Not without some help. I bake and make banana bread all the time. I decided to try these because they sounded good and had so many positive remarks. Mine did not rise very well at all and it appeared to me that the recipe should have made far less than 24. I wondered about the half full but decided to follow the recipe as written. Note - I did use a BRAND new pampered chef muffin pan do not know if that was a factor."
"Great tasting & easy to make"
"These were SUPER! I added 1/2 cup of peanut butter & left out the nuts. Still a big hit! :)"
"I FOUND A BETTER (HEALTHIER) CHOC. BANANA MUFFIN ON THIS SITE THAT USES HALF WHEAT FLOUR AND LESS SUGAR. BUT THERE IS NOTHING WRONG WITH THIS RECIPE! TASTY, SWEET AND MOIST. FREEZES WELL AND THAWS 15 SECONDS IN THE MICROWAVE. TASTES FRESH BAKED!"
"Very yummy and easy muffins!"
"Great muffins! Super fast to mix up and the flavor is wonderful the next day!"
"these are a great muffins i sent them to work with my husband and the guys loved them.and so easy to make.lisa mcbride"
"These are great! I've been making them for a couple of years now and my family loves them!"
"These are really good!"