Chocolate Banana Monkey Muffins

Chocolate Banana Monkey Muffins

Chocolate Banana Monkey Muffins are a staple recipe in my kitchen. Who doesn’t often have bananas that have gone past their eating prime? I like to use bananas and make a few recipes I can put in the freezer for later use.

The chocolate adds a unique flavor that isn’t often in banana bread. This recipe is an excellent budget recipe that can be pulled together. When I have hungry children circling the kitchen a muffin can help curb their appetite.

Mini chocolate chips are a great substitute. I like using the mini chips because they give a slight chocolate taste without large chips. Also, the mini chips distribute more evenly in the batter.

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Nuts are always an excellent addition. Walnuts would be good in this recipe. My youngest is allergic to nuts, so I have to add them to recipes I can split and bake some for him and then add nuts for others.


Chocolate Banana Monkey Muffins


  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/3 cup brown sugar,packed
  • 2 Tbsp cocoa powder
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 over ripe bananas,peeled and mashed
  • 1/4 cup semi-sweet choc chips *few extra for topping


  • Preheat oven to 375. Prepare a 12 cup muffin tin with cupcake liners.
  • In medium bowl,mix together dry ingredients except chocolate chips.
  • In separate bowl, combine wet ingredients.
  • Mix wet and dry ingredients together just until combined.
  • Fold in chocolate chips.
  • Divide batter into 12 muffin cups. Top with additional chocolate chips.
  • Bake 18-20 minutes. Allow to rest in muffin pan for 5 minutes before removing to cooling rack.

Bananas can sometimes turn into an oozing mess on the shelf, waiting to be transformed into bread. Breaking it into smaller pieces and freezing would be a better option! My tip is to go ahead and freeze the bananas when they are no longer edible. When life gets busy the bananas can’t wait for a good day.

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