Chocolate Banana Muffins Recipe

I used applesauce instead of oil (saving it for my friend's popcorn later) and these were easy, moist and very flavorful. Great additional way to use ripe bananas!

The most awesome recipe! Quick note.... I used cane sugar instead of white sugar and put it in my ninja with the bananas to make it a little finer. Also added about 1/3 cup of chocolate instead of 1/4 cup.

I’ve made these three times now and as written I would give four stars . After changes , easily jumps to a 5 star in my book. My additions were to add 1 extra banana , used 1/2 cup of peanut butter chips and 1/2 cup of toll house ... and used low fat Greek yogurt in place of the milk . Added 1/2 cup of walnuts (I think pecans would be good also ). Made as mini muffins , cooked for 12 minutes and they came out perfect . If you can wait , they get better after they are completely cool. Very good and satisfy the urge to go eat something sweet . UPDATE: Made again today. You can substitute butter for the oil and brown sugar for the white. Comes out great. Before everyone starts giving me grief, my rating is for the unaltered recipe. But , if you need to switch things up based on what you have around, butter works. I just creamed the butter with brown sugar (didn’t have any granulated) and then followed the rest of the recipe.

Sooo delicious! The family almost devoured them all in one sitting Modifications = substituted melted coconut oil; used 1 heaping cup of mashed bananas (a review mentioned not being able to taste banana); baked at 400 for about 25 minutes (rule of thumb for me for any muffin recipe is to set temp to 400 to get those nice rounded muffin tops). Will definitely make these again...thank you!!

Really enjoyed the first batch that I made; decided to add walnuts and chocolate chips on top the second time..still came out great! Also, I leave my banana a little chunky so you can taste it better. Thinking of doubling the amount of bananas next time :p (yes, planning to make this over and over haha)

When in rural mexico, its a challenge to buy quality desserts or find the ingredients we normally depend on; so these worked really well with the surplus of ripe bananas, the shortage of butter and no cocoa - the oil I had on hand, and we had a supply of chocolate milk powder which was perfect stand-in for cocoa - chocolate chips are rare so I only used half the amount - everyone loved them. Its a Mx in Winter keeper. As an aside, I really want a high muffin and I find using a hot (450F) oven for the first 10 or so minutes puffs them right up, then I gradually reduce the heat down to 350 and reduce the time.

Awesome. Easy. I used 2tablespoons oil, 4 tablespoons applesauce, 2tablespoons Hershey syrup. Cuts the calories. 6oz mashed bananas which was about 3/4 cup. Used powdered milk dissolved in water with 1\2tabkespoon instant coffee crystals. Enhances the chocolate. Added 1/4 tsp cinnamon and a few shakes of black pepper. Cut back chips to 40 grams.

Loved it, a hit with my family. I added a quarter cup sugar instead of the recommended half cup and it was plenty sweet. In fact, I won't add the sugar at all next time. I feel the banana and chips will suffice .

We added 2 tablespoons of honey, 3 bananas, 70% chocolate bar broken into chunks because we didn't have chocolate chips, and we replaced the white sugar with equal parts of packed brown sugar. They were very good! We made them again.

I used an extra banana, substituted coconut milk for milk and 1/2 cup of coconut instead of chocolate chips. It turned out amazing! I will definitely make these again.

I used 3 medium bananas, substituted plain non-fat yogurt for the milk and added 1/3 cup chopped walnuts for some crunch, then topped them with a brown sugar, cinnamon, oat, walnuts, and butter streusel. They came out moist and delicious. Will definitely make these again.

Product turned out swell. But, we realized that the batter tasted very salty. We’d recommend to balance out the saltiness with a tablespoon of honey. Very good recipe.

I made a double recipe. I used 2 Cups AP flour and 1 Cup WW. Added an an additional tsp., of baking powder. Excellent recipe.

Well, I liked it - but I changed it. I don't like chocolate w/bananas, so that was omitted. I used brown sugar instead of white sugar. I didn't have enough milk so that was a miss - less than the recipe called for. And I added butterscotch chips. I surprised myself - I am a novice baker. Pretty simple and delicious.

I added more cocoa powder and walnuts...switched out the oil for yogurt...amazing!

My changes, based on what I had on hand and/or personal preference: I used butter instead of oil, light brown sugar instead of white sugar, hersheys special dark cocoa powder, and 3 large bananas. I didn’t add chocolate chips, but instead 3/4 c pecans and 1/2 c unsweetened coconut. YUM and very moist!!! Will make again and again!

I haven't baked for many years, these were not only easy to make but absolutely delicious!

It’s giving cozy comfort vibes.

I love that these muffins are not overly sweet. The banana and chocolate flavors shine! I substituted 1/2 cup of oat flour and used coconut oil in place of the canola oil. They were moist and really took care of my craving for chocolate cake! Will make again and again.

I loved the addition of dark chocolate chips and I used light brown sugar since that's what I had.