Chocolate Banana Muffins

Chocolate Banana Muffins combine half plain banana batter and half chocolate banana batter in sweet, moist, bakery-style muffins that make a perfect breakfast or snack!

Chocolate Banana Muffins with text overlay


 

I've pretty much decided that chocolate and bananas were made for each other. When I have overripe bananas, I often find myself making simple banana treats OR going over the top with a batch of Triple Chocolate Banana Bread...but never before have I combined the two. Until today. And WOW. What was I waiting for? These Chocolate Banana Muffins are so darn good.

Chocolate Banana Muffins on a plate, one cut in half

If you're in the mood for a super delicious, slightly decadent, bakery-style muffin treat, this scrumptious recipe fits all of those criteria and more. They are light and fluffy, with an addition of sour cream that really boosts their moisture level. And fortunately, they don't even need to go overboard on the sugar since the mashed bananas lend a good dose of natural sweetness.

Aerial zoom

Half and Half Muffins

But of course, the kicker comes when you divide the batter in half and stir some melted unsweetened chocolate into one of the bowls.

Then simply use a spoon or small cookie scoop to fill your cupcake liners with half plain batter and half chocolate batter.

Or -- if you so wish -- you can layer or swirl the two batters together to your little heart's content. After all, marbled Chocolate Banana Muffins would be equally gorgeous and tasty!

Chocolate Banana Muffins piled in a heap on white platter

It is possible that, in the course of dividing your muffin batter, you may not get the amounts in your bowls perfectly even. And you may end up with a slightly disproportionate amount of chocolate batter. Which may result in a "completely chocolate" muffin or two at the end. But you know what? It will all be okay. Because being imprecise has its advantages sometimes...

Solid chocolate muffin with liner peeled back and big bite missing

And that's it, folks! Easy-to-whip-up Chocolate Banana Muffins with a flavor and texture worthy of any coffee shop or bakery. Not to mention the fact that they're totally fun to eat with that split banana bread/chocolate banana bread personality. So the next time you're pondering how to use up those overripe bananas, go forth and make scrumptious half-and-half muffins! You won't be disappointed. 🙂

Banana Bread and Chocolate Muffin on turquoise tabletop

Chocolate Banana Muffins

Chocolate Banana Muffins combine half plain banana batter and half chocolate banana batter in sweet, moist, bakery-style muffins that make a perfect breakfast or snack!
Course: Bread
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 225kcal
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Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • cup sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
  • ½ cup sour cream
  • 2 ounces unsweetened chocolate, melted and cooled

Instructions

  • Preheat oven to 350°F. Prepare muffin pans by lining 12 muffin cups with paper liners.
  • In a large bowl, whisk together flour, baking soda, and salt. In another bowl, use an electric mixer to beat the butter until smooth, and then beat in the sugar until light and fluffy. Blend in the egg, vanilla, mashed bananas, and sour cream until fully incorporated (batter may look curdled at this point...it will smooth out with addition of flour). Gently mix in the dry ingredients until just blended.
  • Scoop half of the batter into a second bowl. Stir the melted unsweetened chocolate into one of the bowls of batter until fully incorporated.
  • Use a spoon (or small cookie scoop) to scoop plain banana batter into half of a muffin liner. Use another spoon to scoop chocolate batter into the other half of the muffin liner. Repeat until all twelve muffin liners are full. (Alternatively, you may layer and/or swirl the batter with a toothpick for marbled muffins.)
  • Bake muffins for 17 to 20 minutes, until a toothpick inserted in the center just comes out clean. Cool muffins in the pans for 5 minutes before transferring to a wire rack to finish cooling completely.

Notes

  • Recipe can be easily doubled.
  • For more wholesome muffins, you can always substitute whole wheat pastry flour for the all-purpose flour.

Nutrition

Calories: 225kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 155mg | Potassium: 142mg | Fiber: 2g | Sugar: 14g | Vitamin A: 328IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

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Recipe Rating




11 Comments

  1. 5 stars
    I have been meaning to try this recipe for quite some time and finally decided to make them the other day with my four year old daughter (after I came across the recipe again and could not get them out of my mind!) I wasn't expecting mine to look as pretty as the picture, or taste as good as I imagined them to taste, but I was wrong. These are so stinking good!! I made a few muffins with only chocolate batter or only banana batter and they were delicious, too. I even sprinkled chocolate chips on top of a few of them. The muffins are very moist and buttery; the chocolate batter rivals chocolate cake! Dividing the batter was somewhat tricky, but I found if I held the muffin liner in my hand and dropped each batter in with a spoon (vs. a cookie scoop) and tilted the liner to one side before I filled the other side it worked better. This is definitely a keeper, even if I want to make the muffins only banana or only chocolate banana. Yum!

  2. 5 stars
    Made these for breakfast, Awesome!!!! not so sweet which is great and you can really enjoy both combos. Made into mini muffins for the little one. Thank you again for sharing!

    1. Happy to hear it, Jenn...I'm so glad these were a hit at your house! They're favorites here, too. 🙂

  3. Hi Samantha!
    I only have yogurt..can i easily swap it out for sour cream in this recipe? I know you can with some recipes
    Thanks!

    1. Hi Jiji! I haven't yet tried this recipe with yogurt so I honestly don't know whether it works. But I am planning on trying it at some point and will update the recipe once I do if it ends up working. I can also say that I have another banana muffin recipe on the site that uses yogurt and it turns out perfect, so my guess is that this one would be fine, too. Sorry I don't have a firm answer for you, but good luck if you decide to try it! 🙂

      1. 5 stars
        Samantha! It worked...they were de lish...thank you!! I couldn't stop eating them...well there goes the waistline. Best wishes.

  4. 5 stars
    I love this flavor combo...the attraction of the double colors...and the sour cream. Score. Thanks so much for sharing!

  5. Wow! These muffins are stunning 🙂 Banana and chocolate were meant for each other. Next time I have overripe bananas, I'll have to give these a try!

    1. Awww...thanks, Megan! Banana + chocolate is definitely a yummy combo. And these half-and-half muffins are much easier to make than it would appear! Hope you enjoy them if you have a chance to try them, and hope you're having a great week! 🙂