Triple Chocolate Banana Muffins

"These are a yummy way to use up those over-ripe bananas. If you have a little less than 1 1/3 cups of mashed banana, you can use a little applesauce instead."
photo by Pontyo photo by Pontyo
photo by Pontyo
photo by Calee photo by Calee
photo by Marz7215 photo by Marz7215
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
10 muffins




  • Preheat oven to 350.
  • Grease muffin tin.
  • Sift together flour, cocoa, sugars, baking soda, baking powder, and salt.
  • In a separate bowl, combine mashed banana, oil, egg, and vanilla.
  • Add wet mixture to dry mixture, stir until just combined.
  • Fold in chocolate chips.
  • Divide batter between 10 muffin cups.
  • Bake 20-25 minutes until done.
  • Mine are usually done at 18 minutes, but my oven cooks quickly.
  • Do not overbake.

Questions & Replies

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  1. Calee
    Triple chocolate goodness, outstanding muffins my family enjoyed these very much. I found that 1 1/3 cup of mashed banana was 3 large bananas. I love the combination of white and dark chocolate chips. Very moist and tons of flavor, mine baked up in 18 minutes. Thanks for sharing this recipe.
  2. RobinOHNCTXUK
    So good!! I didn't have white chocolate chips, just added extra semi-sweet chips. YUM! I used 3 large bananas and they baked about 18-20 minutes, but I ended up getting 13 large muffins out of the recipe.
  3. Marz7215
    This muffins were great. Tasted almost like a cupcake/brownie! Used up 3 overly ripe bananas and followed the recipe exactly. This will be put on my favorite muffin list! Thanxs for posting. Made this for the muffin/cupcake challenge in the photo forum.
  4. Marg (CaymanDesigns)
    These muffins are 10-star incredible! Extremely moist and rich, they are almost more of a cake than a muffin. You could easily use them as a dessert. We loved them! Thanks for posting!
  5. ladypit
    We loved these! Super moist and with very good flavor. I had to make a few adjustments based on what I had on hand, but it seems to have worked out great. I used 2/3 whole wheat pastry flour and 1/3 amaranth flour. The white sugar was splenda, but I used regular brown. I used all egg whites and 1/2 cup dark chocolate chips instead of the white chips (which we don't like). These were chocolatey and oh so good. The banana flavor was strong but neither it nor the chocolate flavor over powered each other. I have old small muffin tins but I got 12 regular muffins and 6 mini ones. Yum! Thanks.



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