yummy chocolate banana muffin


Muffins never get old and are always a great idea.  They are soft and tender and completely versatile.  They can be taken in any direction the heart desires: nuts and zucchini, decadent chocolate, fresh fruit, cheese and herbs etc.  We are grateful to Christina Lane of Dessert For Two for sharing her chocolate banana muffin recipe with us below.  We recently spoke with Christina on our podcast (listen here) and loved hearing how she got started as a small batch baker and cook and all about the creation of her 3 cookbooks.  She offered a lot of great business and life advice we know you’ll enjoy gaining from.



We have so many wonderful memories of muffins.  Warm blueberry ones straight out of the oven for breakfast with a smear of butter on top or chocolate chip cream-cheese muffins for a birthday. They are all so delicious and this banana chocolate chip recipe is no exception.  They are fluffy and tender and the two types of chocolate (cocoa powder and chocolate chips) is what makes them truly spectacular.  These are the perfect muffins for kids to enjoy and for fun, could be made in mini muffin tins for toddlers.  If you’re wanting a slightly healthier version, you could add ground flax seed or substitute for a gluten-free flour.

One great thing about this small batch recipe is that you only need one ripe banana.  How many times do we have just 1-2 overripe bananas sitting around while we know it takes 3-4 for banana bread.  Perfect, just quickly whip up 6 delicious muffins and enjoy!

If you’re intrigued with small batch baking and cooking and for all the recipe details, head over to Christina’s gorgeous website Dessert for Two and check out her recipes and cookbooks.  She also features a good selection of video tutorials that we love.  She’s approachable and the content is very helpful.

making chocolate banana muffins


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Yield: 6 muffins



  1. 1 large banana (very brown/ripe)
  2. 1 large egg
  3. 1/4 Cup sugar
  4. 2 Tbls canola oil
  5. 1/2 tsp vanilla extract
  6. 1/2 Cup all-purpose flour
  7. 1/4 Cup Dutch-process cocoa powder
  8. 1 tsp baking soda
  9. 1/4 tsp salt
  10. 1/4 Cup semisweet chocolate chips


  • Preheat the oven to 350F
  • Line a muffin pan with 6 paper cups
  • In a large mixing bowl, mash the banana very well with a fork until it's smooth and not lumpy
  • Whisk in the sugar, egg, oil, and vanilla until well-combined.
  • Add the flour, cocoa powder, baking soda, and salt and use a spatula to stir until well-combined.
  • Stir in the chocolate chips (save a few to top the muffins)
  • Divide the batter between the muffin cups evenly and sprinkle with chocolate chips.
  • Bake for 18 minutes, or until the muffins spring back when pressed gently on the top.
  • Move the muffins to a cooling rack, and let cool completely before serving.