Chocolate Banana Crinkle Muffins

Best muffin tops ever. And I’m one to judge.

I’ve pilfered oodles of muffin tops in my day, leaving behind only the stumpy muffin cores. No shame.

Chocolate Banana Crinkle Muffins - Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

The muffins are moist and soft in the middle with a slight bit of chewiness around the edges of the muffin top. Throw in the texture from the sugar granules, and it’s a perfect bite.

The muffin tops remind me of snow-capped mountains. They’re are as close to snow as I prefer to come.

Chocolate Banana Crinkle Muffins - Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

I hit the jackpot when I recently snagged a big bundle of discounted bananas. Beat up and tired, practically free, and perfect for banana muffins, banana bread, and banana smoothies. When I saw Nikki’s muffins, I knew I had to try a version of her recipe with my banana bounty.

I’m sure everyone knows this tip, but you can peel overripe bananas, break them into chunks, place in a Ziplock, and freeze. That way anytime you need ripe bananas for baking or smoothies, you’re set.

Chocolate Banana Crinkle Muffins - Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

It’s an easy, no mixer recipe, with the perfect amount of chocolate to satisfy your chocolate cravings without being too intense for a breakfast muffin, and the chocolate dominates the banana flavor. No complaints there.

There’s both cocoa powder and mini chocolate chips in the muffin batter and although you can use regular-sized chips, I love mini chips in muffins because they melt much more evenly and don’t sink to the bottom as easily.

Chocolate Banana Crinkle Muffins - Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

The recipe makes 13 or 14 muffins, or 1 dozen plus a mini loaf. I love my mini loaf pans for that extra little bit of batter that I hate throwing out, but refuse to dirty another muffin pan for a couple muffins. The loaf pan fits perfectly next to the muffin pan on the same oven rack so everything bakes evenly.

Chocolate-banana cake disguised as muffins. Definitely a keeper.

Chocolate Banana Crinkle Muffins - Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

Print Recipe

Chocolate Banana Crinkle Muffins

Best muffin tops ever. The muffins are moist and soft in the middle with a slight bit of chewiness around the edges of the muffin top. Throw in the texture from the sugar granules, and it’s a perfect bite. It's an easy, no mixer recipe, with the perfect amount of chocolate to satisfy your chocolate cravings and the chocolate flavor dominates the banana. There’s both cocoa powder and mini chocolate chips in the muffin batter. I love mini chips in muffins because they melt much more evenly and don’t sink to the bottom as easily. The recipe makes 13 or 14 muffins, or 1 dozen plus a mini loaf. Chocolate-banana cake disguised as muffins and definitely a keeper.

Yield: 13 to 14 med/large muffins; or 1 dozen + 1 mini loaf

Prep Time: 10 minutes

Cook Time: about 22 to 25 minutes

Total Time: about 45 minutes, for cooling

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
heaping 1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup canola or vegetable oil
1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
1 tablespoon vanilla extract
1 1/2 cups mashed ripe bananas (from about 3 medium/large bananas)
1 cup mini semi-sweet chocolate chips (strongly recommended but regular size may be substituted)
about 1 teaspoon granulated sugar for each muffin, for sprinkling

Directions:

  1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan and one mini loaf pan (recipe yields 13 or 14 muffins, or one dozen plus one mini loaf; or simply discard excess batter if that's easier) very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners).
  2. To a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set aside.
  3. To a medium bowl, add the egg, oil, sour cream, vanilla, and whisk to combine.
  4. Stir in the bananas.
  5. Add the wet ingredients to the dry, and stir until just combined. Batter is quite thick and is prone to having dry bits hiding at the bottom of the bowl. Make sure everything is incorporated without unnecessarily over-mixing or muffins will be tough.
  6. Stir in the chocolate chips until just combined.
  7. Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pans. Each muffin cavity should be filled to about 3/4 full, but not exceeding, or batter could overflow.
  8. Sprinkle the top of each muffin generously with sugar, about 1 teaspoon each. It looks like a lot but I like the visual pop and contrast of the white and dark; noting some absorbs and some is lost to the pan.
  9. Bake at 350F for about 22 to 25 minutes, or until muffins are set, domed, springy to the touch, and a toothpick inserted into a crack comes out clean or with a few moist crumbs, but no batter, noting it's not a perfect test and you may hit melted chocolate chips which shouldn't be confused with raw better. Don't overbake which is very easy to do with dark-colored items and start watching them closely at 20 minutes. Allow muffins to cool in pan for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins taste better on day 2 after the flavors have married.

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103 comments

  1. I just finished making these muffins and – oh man – they are insanely delicious! I have always loved the chocolate/banana combination but this was literally a party in my mouth! Thank you for such an AMAZING recipe! This was my first recipe of yours to try and I can’t wait to try more!

  2. Such glorious muffins, girl!! Those sugary tops are so beautiful! :)

  3. I made these for breakfast this morning and they are fabulous. I made mini muffins and topped with the sugar and mini chocolate chips. Everyone loves them! Thanks for another great recipe, Averie.

  4. My daughter and I just had “tea” while eating the chocolate-banana-crinkle muffins in loaf form. I haven’t hauled out my mini-loaf pans in years–thanks for the opportunity! These tasted just the way I thought they would–delicious–I have a suspicion they will join my “regulars” in baking. And I love it when my baked projects turn out looking like the pictures. :)

  5. You and me both girl — I hate the snow!! My guy dragged me up to Tahoe almost 3 years ago, and… That was the last time I went. And I stayed inside burrowed under the covers in bed for the entire time, minus when I wanted food and wandered down to the cabin’s kitchen. Anyway. These muffins… I think I’d eat the whole dozen, plus the mini loaf. I love the chocolate & banana combo!

  6. I made these today and they were delicious! So easy and so nice :) Thanks for the great recipe — I’ve baked my way through a few of your cookie recipes already. This was the first non-cookie recipe I’ve tried and I loved it!

  7. If you lightly coat your chocolate chips with flour, they won’t sink to the bottom. It’s a tip my grandmother gave me years ago, and it works like a charm!!

  8. I came across your website through Pinterest and made these muffins tonight…they are So Good!! Light, fluffy, moist, delicious, chocolatey without being too sweet. I like that you don’t need a mixer, that sucker is heavy. Thanks for sharing this recipe!

  9. Just one word -YUM! :-)
    I actually got 18 regular size muffins from this recipe and as a result you have made many neighbors VERY happy :-) thanks again for a great recipe!

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