Moist Chocolate Banana Muffins with Chocolate Chips

Chocolate Banana Chocolate Chip Muffins combine ripe banana flavor with rich chocolate for a moist, irresistible treat.

With just a handful of pantry ingredients, you can have these muffins ready in about 30 minutes.

These chocolate banana chocolate chip muffins are soft, moist, and packed with chocolate and banana flavor—perfect for breakfast, snacks, or dessert.

This recipe is a great way to use overripe bananas. The base is a box of chocolate cake mix, which keeps the batter easy to work with and creates a light, tender crumb.

Mashed bananas add natural sweetness and moisture, while semi-sweet chocolate chips give every bite a melty hit of chocolate. The result is a double chocolate banana muffin that’s hard to resist.

1. Easy to make – Using a chocolate cake mix speeds up prep and produces consistent results.
2. Delicious flavor – Ripe bananas and semi-sweet chips pair beautifully with chocolate cake mix for a balanced, rich taste.
3. Perfect texture – The combination of bananas and oil gives moist, fluffy muffins with tender crumb and great muffin tops when baked properly.

• Mashed bananas
• Eggs
• Vegetable oil
• Vanilla extract
• Chocolate cake mix
• Semi-sweet chocolate chips

1. Preheat the oven to 400°F (200°C). Line a muffin tin with liners and set aside.
2. In a large bowl, whisk together mashed bananas, eggs, vegetable oil, and vanilla until combined.
3. Add the chocolate cake mix and stir until the batter is evenly blended. Avoid overmixing to keep muffins tender.
4. Fold in the semi-sweet chocolate chips.
5. Spoon about 1/4 cup of batter into each muffin liner.
6. Top with extra chocolate chips if desired.
7. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 12 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the pan to a wire rack and let muffins cool slightly before serving warm.

Can I use a different cake mix?

Yes. Devil’s food or dark chocolate cake mixes will give an even richer chocolate profile. Any chocolate-flavored mix will work—just follow the same wet ingredient steps.

How many bananas do I need?

Use about three medium overripe bananas (approximately 1 1/2 cups mashed). Ripe, spotted bananas will yield the best flavor and sweetness.

Any additions?

There are plenty of tasty variations—try mixing in or topping with:

• White chocolate chips
• Chopped walnuts
• Mini chocolate chips
• A dash of cinnamon
• Peanut butter swirls
• A sprinkle of sea salt
• Chopped dried cherries
• Mini marshmallows

Any substitutions?

Feel free to adapt the recipe for dietary needs or preferences:

• Use olive oil or coconut oil instead of vegetable oil.
• Swap in a flax egg or other egg replacement if avoiding eggs.
• Stir in plain yogurt or sour cream for added moisture.
• Try dark chocolate chunks or mini chips instead of standard chips.
• Use a sugar-free chocolate cake mix for lower sugar.
• Replace bananas with pumpkin puree for an autumn twist.

Room temperature: Store muffins in an airtight container for up to 2 days. Individually wrapped muffins can also be left at room temperature for short periods.

Refrigerator: Keep in an airtight container up to 5 days. Bring to room temperature or warm briefly before serving.

Freezer: Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat.

These chocolate banana chocolate chip muffins are an easy, crowd-pleasing recipe to add to your rotation. They pair well with coffee or make a satisfying snack for kids and adults alike.

Moist Chocolate Banana Chocolate Chip Muffins (recipe card)