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We’ve been making these a lot lately and we love them! 

Blender or not, they are so easy to whip together! 10/10 would recommend. 


Bananas: These are best when used with really ripe yellow bananas. Go for bananas somewhere between ripe and overripe but try not to use green bananas. 

Maple syrup: I like to use maple syrup in baking. It has a lot of minerals and has a lower glycemic index so it doesn’t spike my blood sugar as high. Another option instead of maple syrup is white sugar. If you substitute for white sugar, the batter may be a little thick. You can add 1 or 2 tablespoons of milk to help with this.

Melted butter: A great substitution for melted butter is melted coconut oil.

Eggs: If you don’t do eggs, you can substitute the eggs for AQUAFABA or FLAX EGG REPLACEMENT.

Vinegar: I use apple cider vinegar but any white vinegar will be fine. The vinegar helps give the muffins that extra rise!

Cocoa powder: Unsweetened cocoa powder is what I use, but feel free to use Cacao powder if you want. Just don’t use hot cocoa mix as it’s an entirely different product.

Salt: I use fine kosher sea salt from Redmond real salt.

I love this salt it because it is pure, unprocessed, full of naturally-occurring trace minerals, has no fillers, no anti-caking agents, no additives or unhealthy pollutants added to it. Sadly most commercial table salt has a lot of not-great things added to it, is processed, and has no trace minerals. Redmond real salt has been mined from an ancient sea bed in central Utah, making it true sea salt! I get my salt HERE.* To make it more cost effective, I buy in bulk and order a 25 POUND BAG OF SALT every few years. I store it in mason jars and it lasts me a few years.

My affiliate coupon code ‘AMBERSKITCHEN’ saves you 15% on the REDMOND REAL SALT.*

Baking soda: My tip here is to make sure to push all the clumps out of your baking soda.

Chocolate chips: Feel free to use your favorite chocolate chip. My kids love milk chocolate chips and I prefer semi-sweet. Sometimes I like to use these LILY’S CHOCOLATE CHIPS* that are sweetened with Stevia.

*This is an affiliate link and I may receive a commission on your purchase. Thank you for shopping through this link.


I love using these silicone baking cups! I never run out of muffin liners because I just throw these ones in the dishwasher after each use. They are game-changers! You can find them HERE.*

*This is an affiliate link and I may receive a commission on your purchase. Thank you for shopping through this link.


I have experimented with this recipe several ways. 

1. I often add a cup of runny sourdough discard to the batter. I haven’t played around with letting it ferment the batter into a sponge, since I bake it right away. But it would be totally possible to make the batter with some sourdough discard and refrigerate it for a day or two to let the discard do it’s magic and ferment the batter. If you go this route, the batter will be somewhat thick. Don’t fret, that’s normal. Bake as directed and if your batter is cold be sure to add a couple of minutes to the baking time.

2. I have skipped the cocoa powder and it was still great!

3. I have thrown in some leftover cocoa grounds (from my @DRINKCHOFFY) and that was kinda fun too! 

4. I have used both whole wheat and white flour. Both turn out nicely!

5. I had a reader report back to me that she added one cup of grated zucchini to the muffins. She said it was fantastic and it stretched the recipe out to make a few more muffins!


Chocolate Banana Muffins

Chocolate and banana in a tasty baked good. What else could you ask for?! So yummy and easy to whip together! 
Print Pin Rate
Course: Desserts
Keyword: baking recipes, banana muffin recipe, chocolate banana muffins, chocolate recipe, easy dessert recipe, how to make banana muffins
Prep Time: 7 minutes
Cook Time: 17 minutes
Total Time: 24 minutes
Servings: 18 -20
Author: Amber


  • 2 overripe bananas
  • 3/4 cup pure maple syrup
  • 2 eggs
  • 1 stick 1/2 cup melted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla
  • 1 teaspoon vinegar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup oats quick or old fashioned
  • 1 cup flour whole wheat or all purpose white
  • 1 cup chocolate chips


  • Combine all ingredients but the chocolate chips. Blend in blender or whisk by hand. 
  • Stir in the chocolate chips
  • Pour 2/3 of the way full into lined muffin tins.
  • Bake at 350° F for 17-20 minutes


8 Responses

  1. I made these and we loved them. I even added the recommended sour dough discard and it made them light and fluffy. One of my kids however did not like the oats in them. If I left out the oats next time would I need to add anything instead?

    1. Great question! One thing you can do is to blend your oats in a blender until it becomes oat flour and therefore unrecognizable by children. Or you could go ahead and substitute it straight across for 3/4 cup flour.

  2. Hi Amber
    Just wondering if you’ve tried any of “Just Ingredients” protein powder in your recipes? I’d love to know if you have!

    1. Hi there! Funny you asked! I’ve actually been putting a couple of scoops of the vanilla protein powder into our sourdough waffles in stead of the coconut sugar and we absolutely love it!

  3. This is one of my favorite muffin recipes. Thank you! The last time I made it, I added a third banana because I had several overripe ones. I decreased the amount of maple syrup slightly because of the extra banana, and it was still delicious! I make these at least every other week!

    1. Tara, so glad you like it!! And what a great idea to use those extra bananas. Thanks for the feedback!

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Ambers Kitchen Sourdough Bread

Hi! I'm Amber.

I’m obsessed with all things food and a mom to five. Baking bread and using my instant pot is my obsession and I love to bring all I have learned to YOU.


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