These chocolate banana muffins are stuffed with milk chocolate chips and topped with walnuts. They’re great any time of day!
When I was in high school we had access to vending machines packed full of nutritious and good-for-you snacks like Chili Cheese Fritos, Sour Cream & Cheddar Ruffles, Snickers, Reese’s Peanut Butter Cups, and Otis Spunkmeyer Chocolate Chocolate Chip muffins. I think I ate one of those muffins at least three times a week for breakfast all through high school. It’s the breakfast of champions, I tell you.
Fast forward more years than I’m happy to admit and not a lot has changed, except instead of buying those rich and chocolate-y muffins studded with chocolate chips I just make my own.
Banana Chocolate Muffins
Because I’m a grown-up, I’ve made them a little healthier by adding banana because it makes me feel a little better about life and, as we all know, if it’s got bananas it’s totally appropriate for breakfast. Yep, that’s the truth.
There’s also a small amount of coffee added to the batter. You don’t taste it in the baked muffins, but it makes the chocolate taste more chocolate-y, which is always a “yes” in my book!
In about 40 minutes you can have a dozen of these double chocolate banana muffins ready to go.
Fresh from the oven each bite of these decadent muffins reveals little pockets of melty milk chocolate chips – a mighty fine way to start the day if you ask me. They’re perfect for a weekend brunch spread, or a take-to-work treat for the break room, or as a special surprise for a neighbor or friend.
Or not. You can totally keep them all to yourself – I won’t tell.
More Muffin Recipes
Banana Walnut Muffins | These bakery-style banana walnut muffins studded with chopped walnuts are of the extra-large variety and topped with a sweet, buttery streusel topping. They’re a weekend must-bake.
Peanut Butter Chocolate Muffins | A favorite combo baked up in muffin form! These peanut butter and chocolate muffins are a decadent way to start the day.
Lemon Streusel Muffins | Freshly baked muffins are what weekends are made of and these lemon streusel muffins are so easy you’ll want to make them every Saturday!Print
These muffins are so easy to make and are perfect for a weekend brunch or a take-to-work treat for the break room. Each muffin has milk chocolate chips throughout making them extra rich and decadent!
- 3 ripe bananas, mashed
- 1/4 cup butter, melted
- 1 egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon strong-brewed coffee, at room temperature (see note)
- 1 3/4 cups all purpose flour, divided
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/4 cup milk chocolate chips
- 1/4 cup walnuts, chopped
- Preheat oven to 350°F and prepare a standard sized muffin tin by spraying with cooking spray.
- In a large bowl stir together the mashed bananas, butter, egg, sugar, vanilla, and coffee until well combined.
- In a medium bowl, sift together 1 1/2 cups of flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ones and stir until just combined. In the same bowl used for the dry ingredients, toss the chocolate chips with the remaining 1/4 cup of flour. Gently fold the chocolate chips into the batter.
- Divide muffin batter evenly across the muffin cups ( fill each about 1/2 way). Top each muffin with the chopped walnuts and chocolate chips.
- Bake the muffins for approximately 30 minutes. Starting checking on them at 20 minutes and remove from the oven once they pass the toothpick test.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
Adding a small amount of coffee enhances the chocolate flavor – you won’t be able to taste the coffee at all. However, if you are concerned about caffeine you can just leave it out.
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 299
- Sugar: 15.1g
- Fat: 16.9g
- Carbohydrates: 34.9g
- Fiber: 2.9g
- Protein: 4.9g
Keywords: chocolate banana muffins, chocolate muffins