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Chocolate Banana Crinkle Muffins
5 from 21 votes

Chocolate Banana Crinkle Muffins

These Chocolate Banana Crinkle Muffins combine ripe mashed bananas with cocoa powder and chocolate chips for moist, chocolatey muffins featuring a crinkled top dusted with sugar. The batter includes sour cream for moisture and tenderness, and careful mixing avoids toughness. They make convenient snacks or breakfast treats with a balance of banana sweetness and chocolate richness.

Prep Time
10 mins
Cook Time
25 mins
Cooling Time
20 mins
Total Time
55 mins
Servings: 14
Calories: 280 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder natural
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch salt optional and to taste
  • 1 egg large
  • ⅓ cup canola oil or vegetable oil
  • ¼ cup sour cream lite is okay; Greek yogurt may be substituted
  • 1 tablespoon vanilla extract
  • 1 ½ cups banana from about 3 medium/large bananas, mashed ripe
  • 1 cup chocolate chips strongly recommended but regular size may be substituted, mini, semi-sweet
  • 1 teaspoon granulated sugar for sprinkling, for each muffin

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan and one mini loaf pan (recipe yields 13 or 14 muffins, or one dozen plus one mini loaf; or simply discard excess batter if that’s easier) very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
  2. To a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set aside.
  3. To a medium bowl, add the egg, oil, sour cream, vanilla, and whisk to combine.
  4. Stir in the bananas.
  5. Add the wet ingredients to the dry, and stir until just combined. Batter is quite thick and is prone to having dry bits hiding at the bottom of the bowl. Make sure everything is incorporated without unnecessarily over-mixing or muffins will be tough.
  6. Stir in the chocolate chips until just combined.
  7. Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pans. Each muffin cavity should be filled to about 3/4 full, but not exceeding, or batter could overflow.
  8. Sprinkle the top of each muffin generously with sugar, about 1 teaspoon each. It looks like a lot but I like the visual pop and contrast of the white and dark; noting some absorbs and some is lost to the pan.
  9. Bake at 350F for about 22 to 25 minutes, or until muffins are set, domed, springy to the touch, and a toothpick inserted into a crack comes out clean or with a few moist crumbs, but no batter, noting it’s not a perfect test and you may hit melted chocolate chips which shouldn’t be confused with raw better. Don’t overbake, which is very easy to do with dark-colored items and start watching them closely at 20 minutes.
  10. Allow muffins to cool in pan for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle.

Notes

  • Muffins keep well in an airtight container at room temperature for up to one week.
  • For longer storage, freeze muffins for up to six months, maintaining freshness.
  • The flavor develops and improves after a day as the ingredients combine.

Nutrition Information

Serving 1 Calories 280kcal (14%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g (41%) Cholesterol 18mg (6%) Sodium 144mg (6%) Fiber 2g (8%) Sugar 27g (54%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 280

% Daily Value*

Serving 1
Calories 280kcal 14%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Cholesterol 18mg 6%
Sodium 144mg 6%
Fiber 2g 8%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.