Chocolate Banana Muffins

Looking for the ultimate recipe for chocolate banana muffins that are nutritious AND delicious? This Chocolate Banana Muffin recipe is just what you need! It’s ideal for breakfast on the go, lunch boxes, or an after-school snack.

Now that the kids are back at school, lunch-making is on the horizon. If you’ve been searching for nutritious snacks to pack for your kids, these Chocolate Banana Muffins are going to be your go-to recipe this year.  I suggest you make a double batch so you have a delicious go-to snack on hand at all times. 

My grandsons gobbled these up, and their parents were happy with the nutrients in them.

This post is sponsored by TruMoo 1% Chocolate Milk but the opinions stated here are all my own.

Chocolate and Banana Muffins

With just a couple of simple ingredients and a few minutes, you can get a batch of this chocolate banana muffin recipe in the oven. You’ll be amazed at how a mashed banana can add sweetness to these muffins without adding chocolate chips. A snack you can feel good about sending to school. 

If you love this recipe for chocolate banana muffins, you are sure to love these banana recipes too: Banana Applesauce Oatmeal Bread, Banana Berry Green Tea Smoothie, and this Peanut Butter Banana Nice Cream. 

Moist Chocolate Banana Muffins 

These healthy chocolate banana muffins are made with TruMoo 1% Chocolate Milk. The chocolate milk not only provides protein and calcium but adds moisture, so you get soft, fluffy muffins and a deep chocolate flavor. Coupled with bananas, maple syrup, and a touch of vanilla, these muffins taste way better than anything you’ll get at a coffee shop or grocery store—and they are nutrient-filled, too! 

Ingredients for Chocolate Banana Muffins

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card. 

• Bananas: overripe bananas give these muffins sweetness and their fabulous banana flavor, all while keeping them moist.  
• TruMoo 1% Chocolate Milk: My go-to brand for chocolate milk. TruMoo adds a rich chocolate flavor as well as sweetness and moisture to these muffins.  
• Vanilla extract: Pure vanilla extract adds the best flavor but artificial extract will work too. 
• Egg: A large egg, slightly beaten, helps bind the muffins. You can use any type of eggs you have on hand; white, brown, free range, or organic are all good options. 
• Avocado oil: Mild-flavored avocado oil helps add more moisture to the muffins. You can use melted coconut oil or olive oil if you don’t have any avocado oil. Note, coconut oil will impart a slight coconut taste unless you use unflavored coconut oil.
• Maple syrup: Real maple syrup is the best option to sweeten the muffins, don’t use table syrup or maple-flavored syrup.
• All-purpose flour: Pantry staple all-purpose flour is perfect for these muffins. You can substitute white whole wheat flour on a 1-1 basis with the white flour if you wish. If you want gluten-free muffins use a 1-1 gluten-free flour. Do not use almond flour or oat flour as they absorb moisture differently than an all-purpose flour. 
• Baking soda: Baking soda helps the muffins rise and gives them a soft crumb. 
• Salt: A pinch of salt enhances the flavor of these muffins. 
• Cocoa powder: Unsweetened cocoa powder adds rich chocolate flavor to these banana muffins. You can substitute with cacao powder if you wish on a 1-1 basis. 

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this recipe for chocolate milk muffins. 

How to make these double chocolate banana muffins

These nutritious chocolate banana muffins come together quickly and easily. 

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and spray the top of the pan with avocado oil so the batter doesn’t stick when the muffins expand. Set aside.

Begin by mashing the ripe bananas.

In a medium bowl with a whisk, mix the wet ingredients until incorporated.

Sift the dry ingredients into the wet ingredients.

Stir to combine.

Pour the batter into the prepared muffin tin.

Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

Once the muffins have come to room temperature, store them in an airtight container on the kitchen counter for up to 3 days or in the freezer for up to 3 months.

Love it? Pin it!

If you love this recipe for the best chocolate banana muffins, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Substitute the bananas with pumpkin puree or applesauce for a change of flavor. 
• If making mini muffins with a mini muffin pan, reduce baking time to 14-15 minutes. This recipe will make a little over 2 dozen mini muffins. 
• To make eggless muffins, use a flax egg consisting of 1 tablespoon of ground flax and 3 Tablespoons of water. 
• Instead of maple syrup, you can use honey or agave on a 1-1 basis. 

FAQs about these chocolate Milk banana muffins

• What does milk do to muffins?  Adding milk to muffins ensures they don’t dry out and get crumbly. The milk helps the muffins stay moist. Plus, one serving of chocolate milk has 8g protein!
• What is the secret to moist muffins? If you want to ensure your muffins are soft and moist, measure the ingredients accurately. Too much flour or too little oil or other liquid ingredients may lead to dry muffins. Bake time is important too. Check for doneness a few minutes before the recommended bake time as all ovens are different and you don’t want to bake the muffins any longer than necessary. 
• Do bananas and chocolate milk go together? Yes absolutely! Bananas and chocolate milk make a perfect pair. The flavors complement each other well. 
• Why are my banana muffins soggy?  If you find your banana muffins are soggy it could be from a few things. 

1. You may have used too much banana. Make sure to use 3 medium-sized ripe bananas.
2. Inaccurate amount of flour. To measure correctly, spoon the flour into the measuring cup and then level it off with a knife. 
3. Underbaking will also lead to soggy muffins. Use a toothpick or cake tester to test for doneness. The toothpick should come out clean, with just a few small crumbs on it.  

Tips & Tricks

• Keep a stash of ripe bananas in the freezer. Read more about how to do this here. 
• Fill the muffin cups about ¾ full as they will expand as they bake.
• Make sure to use brown bananas. If the bananas have any green on them they will not be sweet enough and they won’t mash easily. 
• Avoid substituting white or brown sugar for maple syrup, as it will require adjustments to the liquid ingredients.

More Recipes to Love Next Time

Muffins are the perfect snack to send in school lunch boxes. Your kids will also love these other muffin recipes; Lemon Crumb Muffins With Lemon Glaze, Cranberry Orange Muffins, or these Pumpkin Spice Banana Muffins.

If you are looking for more recipes with bananas these Chocolate Banana Bars are a good option as are these Banana Bread Pancakes and these Baked Banana Donuts. 

There’s no need to worry that these muffins will come home uneaten. Nutritious chocolate muffins tucked into any lunch box are sure to disappear by the end of the day.