Ingredients

⅓ cup (80 g) unsalted butter, melted and slightly cooled

4 large ripe bananas, mashed (about 2 cups)

¾ cup (150 g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup (125 g) all-purpose flour

½ cup (50 g) Dutch-process cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup (91 g) semi-sweet chocolate chips, plus more for topping

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners and lightly spray with nonstick baking spray.

Step 2: In a large bowl, mash the bananas with a fork until mostly smooth, leaving some small chunks for texture.

Step 3: To the mashed bananas, add the melted butter, granulated sugar, egg, and vanilla extract. Whisk together until fully combined.

Step 4: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.

Step 5: Add the dry ingredients to the banana mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Avoid overmixing to keep the muffins tender.

Step 6: Fold in the chocolate chips evenly throughout the batter.

Step 7: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top of each muffin.

Step 8: Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 10–12 minutes. The muffins are done when tops are set, spring back lightly when touched, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Step 9: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate taste.

Use ripe bananas with brown spots for the best sweetness and moisture in your muffins.

Swap semi-sweet chocolate chips for dark or white chocolate chips depending on your preference.

If you prefer a nutty crunch, stir in ½ cup chopped walnuts or pecans with the chocolate chips.

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just thaw them completely and drain any excess liquid before mashing to avoid overly wet batter.

What can I use instead of Dutch-process cocoa powder?

If you don’t have Dutch-process cocoa powder, you can use natural unsweetened cocoa powder. Keep in mind that natural cocoa is more acidic and may slightly affect the flavor and rise of the muffins.