Chocolate Banana Muffins Recipe
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Chocolate Banana Muffins Recipe

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I bake something almost everyday—either in the morning before everyone's awake or in the evening. I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert. —Stephanie Kienzle, North Miami Beach, Florida
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 18 servings


  • 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.
Originally published as Chocolate Banana Muffins in Quick Cooking March/April 2001, p48

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buffetfan User ID: 4035139 254144
Reviewed Sep. 15, 2016

"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."

Sarahlynn23 User ID: 8911363 252545
Reviewed Aug. 12, 2016

"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!!!"

mom2lauren User ID: 7407229 251770
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."

kaly_ab User ID: 1070646 244355
Reviewed Feb. 23, 2016

"These are fantastic!"

Myifru User ID: 8612191 237116
Reviewed Nov. 10, 2015

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

mzgrinder User ID: 6418368 236745
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."

ingallslj User ID: 8575812 235069
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!"

sstetzel User ID: 158954 234015
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"

crystal24 User ID: 2396269 233255
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. :)"

wasoongu User ID: 1077273 231429
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."

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