Banana Chocolate Muffins

Banana Chocolate Muffins are the best of both worlds swirled into one delicious breakfast snack. Packed with mashed bananas these chocolate marbled muffins are made with simple ingredients that satisfy every sweet tooth in your mouth.

Just once I would like my life to spiral into control. My yearly quota for spiraling out of control was met and exceeded this week alone. First I locked myself out of the house when my key broke off in the deadbolt then my hair got entangled in a hanging light. At a super crowded restaurant. It literally took a pair of servers and a pair of scissors to dislodge my frizzy curls from the light fixture.

If you’ve never had a haircut in the middle of a sushi restaurant then you’re missing out. Tuna tartar and a trim will not be found on any menu, they’re special order items for yours truly. For some reason, nobody but me gets served raw fish and public humiliation at the same time. I should just stay home, but it’s hard to get in the front door when there’s a key stuck in the lock.

I don’t know whether I’m accident prone or have the worst luck, but at least I never run out of things to blog about. Luckily, everything but my pride was fixed with a locksmith and a salon visit. Now that I can get back in my house I’m hiding here in embarrassment making banana muffins. I can’t do many things right, but making marble muffins is one thing I never do wrong.

If you’re looking for a foolproof muffin recipe, you’ve come to the right place. These no mixer muffins are packed full of mashed bananas and swirled with fudgy chocolate. With just the right amount of sweetness and the perfect amount of moisture these mouthwatering muffins are a tasty treat any time of day.

Before sharing the recipe for Banana Chocolate Muffins, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

Overripe bananas are a must for this recipe. Choose bananas so brown and covered with bruises that they look like Mike Tyson punched them.

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.

Baking powder and baking soda usually expire long before you realize. Be sure to use fresh of both whenever baking.

I used Dutch-processed cocoa powder because it is richer and chocolatier than natural cocoa powder. Feel free to substitute unsweetened cocoa powder but the chocolate swirl in your banana muffins may not live up to their fudgy potential.

Preparation Tips and Tricks

Above all, do not overmix or overbake the batter or else the end result will be muffins that are dry and dense.

For bakery style muffins, bake at an initial temperature of 425 degrees for the first five minutes then reduce heat to 350 degrees for the duration.

Storage and Freezing Tips for Banana Chocolate Muffins

Store muffins in an airtight container at room temperature up to 3 days.

Freeze muffins in an airtight container or freezer bag up to 2 months.

I hope you enjoy this Banana Chocolate Muffins recipe. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like chocolate muffins you’ll love this recipe for Triple Chocolate Nutella Muffins. Stuffed with cocoa and dark chocolate chips then swirled with Nutella these decadent muffins are a chocoholic’s dream come true.