Chocolate Chip Banana Muffins

If you have a few over-ripe bananas on the kitchen table – don’t miss these soft and so delicious chocolate chip banana muffins. It’s super easy to make and makes a great sweet breakfast everyone will just love.

You only need one bowl and a whist to make these muffins, and in just a few minutes of preparation you get a delicious snack even kids can make.

Chocolate Chip Banana Muffins

Photo: Natalie Levin

5 from 5 votes

Chocolate Chip Banana Muffins

Servings 18 chocolate chip banana muffins
Author Natalie


For the muffins:

  • 3 large eggs
  • 180 grams (1 cup) sugar
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 200 ml. (1 cup) whipping cream
  • 100 ml. (1/2 cup) mik
  • 50 ml. (3 tbsp.) vegetable oil
  • 1/2 tsp. vanilla extract
  • zest of a lemon or an orange
  • 3 large ripe bananas mashed
  • 500 grams (3 1/3 cups) all-purpose flour
  • 1/2 tbsp. baking powder
  • 200 grams dark chocolate 70% cocoa solids chopped


  1. Preheat oven to 180c degrees and lightly grease your pan.
  2. In a large bowl, whisk eggs, sugar, cinnamon, salt, cream, milk, oil, vanilla, orange zest and mashed bananas to a smooth batter.
  3. Add flour, baking powder and dark chocolate and stir gently just until the mixture is smooth.
  4. Transfer the batter to the pan.
  5. Bake for about 15-20 minutes or until golden brown and a toothpick stuck in the center of the muffins comes out with moist crumbs.
  6. Cool completely and serve.

Recipe Notes

  • Keep the muffins in an airtight container in the refrigerator up to 5-6 days.
  • It is recommended to serve the muffins at room temperature.
  • If you want, you can add a little chocolate liqueur or brandy to the mix.
  • You can use milk or white chocolate in the same amount instead of dark chocolate.
  • You can add some chopped nuts to the batter.
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