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!!!

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.

Did you make this recipe?

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.
Only Eats

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107 comments on “Chocolate Banana Crinkle Muffins”

  1. Oh how lovely are these???? I can only imagine how delicious they must taste too!!

  2. Chocolate and banana is one of my fave combinations when it comes to food! And those muffin tops? PERFECT!

  3. Can these muffins be any more gorgeous? LOVE !! Beautiful photos, Averie! I’ve been playing with macro as well. Love getting close up with the food. :) Pinning and sharing!

    • Thanks, Anna. I’ve had my macro lens for a year or so and realized that the details are where it’s at for me. That old adage, ‘step BACK from your food’ it is true, to a point. But sometimes the zooming in is what I want and love to see in my pics and other’s pics, too. It just kind of depends I guess what the food is. But thanks for noticing and pinning!

  4. Holey moly – these look so AMAZING! Banana and chocolate, for me, are definitely one of the best flavour combos out there, especially in a muffin. I love it how these muffins have a sugary-snow cap and slightly rise up onto the edges of the muffin pan. Pinned 1000% ! x

  5. I just made banana muffins, but now I wish they had chocolate inside. OMG!! Pinned, obviously.

  6. These look great! I definitely used to be a “save the best for last” kind of girl and eat the bottom of a muffin first to get it out of the way. These are probably delicious through and through, though :)

  7. You aren’t kidding; those muffin tops look spectacular!

  8. Yay, muffins! These look AMAZING. :)

  9. These look pretty AND delicious!

  10. Mini chocolate chips and bananas are a match made in heaven. I too am a muffin top thief so I am super pumped to make these!

  11. Thank you for mini-loaf tip! I always get bothered by having to clean a whole extra muffin pan for the extra one or two muffins. Why haven’t I thought of that before?! Anyways, muffins tops are the best and I love these photos!

    • It’s a total dishes saver! You dont have to wash out a whole 2nd pan just to use 2 holes of it. I hate drying all those muffin holes! Plus, 1 pan + mini loaf fits on one oven rack whereas 2 full-size pans don’t!

  12. YUMMMY!!! Currently have some ripe ones, woo! Will be making these :)

    XO Chloe
    A Latte Lipstick

  13. Muffin tops are always the best part!! These look so yummy – love the sugar on top, and you can never go wrong with chocolate and banana.

  14. Muffin tops really are the best part, especially when they are like these, crackly on top and a little chewy at the edges!

  15. I love a good muffin top…as long as it’s not hanging over my jeans!!
    Great tip with the frozen bananas. You can also use them to make ice cream.

  16. These are about as close to snow as I would like to get as well, thank you very much. Also, I really need to get my hands on a mini muffin pan! I’ve been coveting them for months and months.

  17. gorgeous! I just love the muffin tops, Averie. And chocolate + banana can do no wrong in my mind. mini chocolate chips are a MUST in muffins! more in each bite.

  18. Hi! I’m going to make this recipe today for a play date and I’m wondering if I could make it in loaf form. I think that will make this yumminess go farther without having to double the recipe (don’t have enough bananas) and make extra muffins (because I would eat them all). Do you think I could make this work as a loaf?

  19. Unrelated to these gorgeous muffins, but still info I have a hinger for: Do you have a macro lens? I’m very impressed with your closeups. GREG

  20. Why can’t we just have muffin tops!!? Love the crinkles because there’s usually ‘gooey’ just below!

  21. These muffins look amazing!! Love those muffin tops!! :)

  22. Muffin Tops and I go way back…love these! Especially the addition of the chocolate chips! Pinning!

  23. I made these this morning and my kids LOVED them!!

  24. I love a good banana muffin, and better yet, a good banana muffin top! These look fantastic!

  25. I’ve been on the hunt for how to make the perfect muffin top. These look great! Already pinned. :)

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