Chocolate banana muffins recipe

(45 ratings)

Chocolate banana muffins
(Image credit: TI Media)
  • healthy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories419 Kcal21%
Sugar29.7 g33%
Fat21.5 g31%
Saturated Fat8.2 g41%
Salt0.1 gRow 4 - Cell 2
Protein6.3 g13%
Carbohydrates49.2 g19%
Salt0.1 gRow 7 - Cell 2

These indulgent chocolate banana muffins are made with dark chocolate, cocoa powder, banana, and soured cream.

Bring rich dark chocolate together with sweet, ripe bananas to make these mouthwatering muffins. The added soured cream ensures these chocolate banana muffins are extra soft and spongey. Unlike our classic banana muffins recipe, this recipe uses olive oil instead of butter for a lighter texture.


  • 250g (8oz) self-raising flour
  • 30g (1oz) cocoa powder
  • 1⁄2 level teaspoon bicarbonate of soda
  • 175g (6oz) light muscovado sugar
  • 100ml (31⁄2fl oz) light and mild olive oil
  • 300ml (1⁄2 pint) soured cream
  • 100g (31⁄2oz) dark chocolate, chopped
  • 2 medium eggs, lightly beaten
  • 1 ripe banana, mashed
  • 12-hole muffin tin, lined with paper muffin cases




  1. Set the oven to 190°C/375°F/Gas Mark 5. Sieve the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar. Stir in the olive oil, soured cream and half of the chocolate. The mixture will form into little clumps. Spoon 1/3 of this crumbly mixture into another bowl, add the rest of the chocolate to this portion and set aside.
  2. Stir the eggs and banana into the larger quantity of muffin mixture. Mix until just combined. Use an ice-cream scoop to divide the muffin mixture between the cake cases.
  3. Sprinkle the reserved crumbly mixture over the top. Bake for 20 minutes until well-risen and just firm. Serve warm or cold.

Top tips for making chocolate banana muffins

If you're allergic to eggs, add half level teaspoon baking powder and four tablespoons milk, with the oil and cream and leave out the eggs

To freeze, pack the cold muffins in a freezer bag. Use within 1 month. Defrost at room temperature for 2 hours.

You might also like…

Blueberry muffins

Chocolate muffins

Raspberry muffins

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies