What do you do with brown bananas? This is the question that will never stop being asked. The other day, I would make some Yogurt Banana Bread with over-ripe bananas. But I decided to switch it up at the last moment. I added a little cocoa powder to the batter and some chocolate chips for easy portioning. Finally, I made these delicious Chocolate Banana Muffins. These muffins are a delicious, sweet treat that I can store in my freezer for those days when I need something extra to go with my morning cup of coffee.


Although chocolate banana muffins sound amazing, wait until your bananas are brown and overripe before you can make this recipe. Overripe bananas taste sweeter, and the banana flavour is stronger. This is what you need to get the banana flavour to shine in your muffins. They are also easier to mash when they are soft and very ripe. 😉


These banana muffins come in single-serving containers, which is great for freezing or thawing when needed (or "as wanted "?)."). The muffins should cool to room temperature before being placed in a gallon-sized zip-top freezer bag. Once they are frozen, transfer them to the freezer. To melt the chocolate chips, you can either let the muffins cool down for between 15 and 30 minutes or heat them in the microwave for approximately 30 seconds. These are great with a cup o' coffee.


These muffins are great because you can add in whatever flavour you like. These muffins would be great with peanut butter chips or shredded coconut. Walnuts go well with banana bread. Almonds, however, would be a great addition to this banana-chocolate combination.


These chocolate banana muffins are freezer-friendly and delicious! Prep time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes


  • 1 cup mashed bananas (about 2-3 bananas) ($0.42)
  • 1 cup plain yogurt ($0.67)
  • 2 large eggs ($0.46)
  • 1/2 cup sugar ($0.40)
  • 4 Tbsp melted Butter ($0.52)
  • 1 tsp vanilla extract ($0.30)
  • 1.5 cups all-purpose flour ($0.23)
  • 1/3 cup unsweetened cocoa powder ($0.21)
  • 1 teaspoon baking powder ($0.02)
  • 1/2 tsp baking soda ($0.02)
  • 1/2 tsp salt ($0.01)
  • 1/2 cup chocolate chips ($0.70).


  • Pre-heat the oven to 350oF Use paper liners to line a muffin pan.
  • Mash the bananas thoroughly. One cup of mashed bananas is enough. You can add slightly more yogurt to compensate for any less. To compensate for the banana, you can slightly make the yogurt smaller if you have less than one cup.
  • Combine the mashed banana with the yogurt, eggs, and sugar in a large bowl. Combine all ingredients.
  • Mix flour, cocoa powder and baking powder in a separate bowl.
  • Mix the dry ingredients with the wet ingredients in a bowl. Stir until combined. It is okay to have some lumps in the mixture. Don't overmix. Fold in the chocolate chips.
  • Divide the batter among the 12 muffin wells. Each well will be filled to the top. Bake the muffin tin in the oven for 35 minutes.
  • After they have been baked, take them out of the tin. Let them cool on a wire rack until they are ready to be served.


Serving Size: 1 muffin Calories 232.86 Kilocalories Carbohydrates 38.8 G Protein: 4.37 G Fat: 8.02g Sodium: 233.58 mg Fiber 2.22 g

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