Is there anything better than a plain banana muffin? Yes, and this is it! These chocolate banana muffins bake up with a dense, brownie-like texture that hits just the right balance of sweet and nutty. The muffin recipe is peanut-free, making it an excellent choice for school snacks or bake sales where allergen concerns are a concern. While the Wowbutter adds that nostalgic peanut butter flavor without the risk. They’re perfect for those days when you need a quick breakfast, an after-school snack, or a little something for the lunchbox — one of those go-to muffin recipes you’ll make again and again.
Chocolate and banana have always been one of my favorite combinations. Add in a swirl of Wowbutter (because I have a peanut phobia!), and a handful of walnuts, and I was sold. These are a bit like a muffin and brownie had a baby, and I’m not mad about it. They’re made with coarsely mashed bananas to maintain a moist and hearty texture. The unsweetened cocoa powder provides them with just the right chocolate flavor without overpowering the other ingredients. I wanted something that felt like a cross between a decadent chocolate banana muffin and a nostalgic Canadian treat — chewy, dense, and rich with pockets of banana and crunch.
Looking for more banana recipes? You’ve come to the right blog because I love finding new and exciting ways to use up overripe bananas. Try my banana snack cake, or make my banana coffee oatmeal breakfast muffins for your next brunch event. Both taste phenomenal!
Why You Will Love These Banana Chocolate Muffins
Peanut-free and school-safe: These muffins use Wowbutter instead of peanut butter, making them safe for nut-free schools and perfect for lunchboxes.
Dense, brownie-like texture: With thick batter and chunks of banana, these muffins bake up moist and rich with a texture that’s somewhere between a muffin and a brownie.
Pantry-friendly ingredients: Everything in this recipe is made from basic staples like overripe bananas, unsweetened cocoa powder, and purpose flour, so you likely already have what you need.
A Taste of Canadian Food Culture
In Canada, chocolatey baked goods have long been a staple in lunchboxes, bake sales, and weekend kitchen traditions. Whether it was banana muffins tucked into your backpack or a cocoa-rich treat from the local bakery, snacks like this were part of the rhythm of school days and home baking.
What makes this version special is the addition of Wowbutter — a Canadian-made peanut-free spread — that adds creamy, nutty flavor without the allergens. Paired with mashed banana and cocoa, it creates a muffin that’s both nostalgic and modern: dense, chocolatey, and safe for nut-free classrooms. It’s the kind of homemade snack that fits right into a Canadian kitchen and makes its way into every favorite school snack rotation.
How To Make Chocolate Banana Muffins
This is a simple recipe that comes together easily if you follow each step with care.
Start by preparing your muffin pan using either muffin liners or a light coating of cooking spray. Preheat your oven to 425°F. Starting at a higher temperature allows the muffins to rise nicely before lowering the heat to finish baking.
Crack your eggs into a small bowl or measuring cup so you can remove any shell if needed. In a small bowl, mash two of the bananas very well until smooth. Add the eggs and brown sugar to a large mixing bowl and whisk them together until light and slightly frothy.
Then stir in the Wowbutter and two of the mashed bananas. The mixture may look slightly lumpy, which is normal.
Add the dry ingredients — flour, unsweetened cocoa powder, baking powder, and salt — directly into the same bowl with the banana mixture. Stir gently until just combined.
The batter should be thick. Coarsely mash the third banana and fold it in last — this adds extra moisture and leaves delicious pockets of banana throughout each muffin. If you’re using walnuts, fold them in carefully at this point, being careful not to overmix.
Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full. Whether you’re using a standard muffin tin or opting for mini muffins, adjust the bake time accordingly.
For full size muffins bake at 425°F for 10 minutes, then lower the oven to 350°F without opening the door. Continue to bake them for an additional 15 to 20 minutes or until they test for doneness.
Remove the muffins from the pan as soon as possible. If you prepare it with cooking spray, it’s easy to do. Transfer them to a wire rack to cool completely. Using a wire rack allows airflow on all sides of the baking, preventing steam from creating moisture as it would if you put them on a plate). Once cooled, you’ll be rewarded with moist banana chocolate chip muffins that are perfect for snacking or sharing with others. That’s it—you just made homemade muffins like a pro!
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Bananas – Provide moisture and natural sweetness. Use very overripe, large bananas for the best flavor.
Wowbutter – I used Wowbutter, a Canadian-made, peanut-free spread that I trust — perfect for school-safe baking.
Brown sugar – Adds moisture and depth with a hint of molasses.
Eggs – Bind the batter and add moisture. My recipes are always made using large eggs.
Purpose flour – The structural base for our muffins. I have a preference for Five Roses Flour, having used it since I first started baking nearly 45 years ago.
Cocoa powder – Brings that rich chocolate flavor.
Baking powder – Gives the muffins their lift.
Baking soda – Supports a tender texture and contributes to rise when paired with bananas and baking powder.
Salt – Enhances all the other flavors.
Walnuts – Add texture and nutty flavor. These are optional if you want to keep the muffins fully school-safe or nut-free.
Substitutions And Add-Ins For These Chocolatey Muffins
Bananas – Sub with mashed pumpkin or applesauce in a pinch.
Wowbutter: Use sunflower seed butter or traditional peanut butter (if safe).
Brown sugar: Try coconut sugar or white sugar if needed, but brown sugar adds the most moisture and depth of flavor.
Baking soda – No substitution needed; just be sure it’s fresh and properly measured for the best leavening effect.
Baking powder – No substitute needed here. It works alongside baking soda to ensure the muffins rise well even without acidic ingredients.
Salt – Essential for flavor balance. If reducing sodium, you can slightly decrease the amount, but don’t omit it entirely.
Eggs: Replace with flax eggs if truly going eggless.
Purpose flour – Sub with whole wheat or a 1:1 gluten-free blend.
Cocoa powder: Dutch-processed cocoa will make them even richer.
Walnuts: Substitute with pecans or omit for a nut-free option.
Suggested add-ins: You can add mini chocolate chips or peanut butter chips if making these a peanut butter muffin instead of a Wowbutter muffin. Each add-in would make these amazing chocolate banana muffins a beautiful combination.
Expert Tips, Serving, and Storing Of The Banana Muffins
Tip #1: Start with a higher temperature: That initial blast of heat helps form a dome top and gives your muffins a bakery-style rise before you reduce the heat to finish baking.
Tip #2: Don’t overmix the batter. Stir just until the dry bits are gone to keep the muffins tender. Overmixing develops gluten and can lead to dense or rubbery muffins.
Tip #3: Use a scoop or spoon: Evenly portioning the batter ensures all your muffins bake at the same rate and look uniform, which is especially helpful if you’re packing them for lunches or sharing.
Serve these decadent chocolate banana muffins warm from the oven for a great breakfast, or pack them in lunches using a lined muffin tin to keep things neat and organized. They also work beautifully as a chocolatey muffin for an extra special treat after school. They’re kid-approved and freezer-friendly.
Store in an airtight container on the counter for up to 3 days or freeze for more extended storage. Reheat briefly in the microwave to restore moisture.
If you try these easy chocolate banana muffins, please leave a comment and a star rating — it really helps. It lets others know this is a great recipe to try next time you’ve fresh bananas sitting on the counter!
Chocolate Banana Muffins for Favorite School Snacks
Equipment
- Large Mixing Bowl
- Small Bowl
- Measuring Cups
- Tablespoon
- Teaspoon
- Implement To Mix With Regular table fork works fine.
- Muffin Tin
- *Optional Muffin Papers
Ingredients
- 2 Lrg Eggs
- 1 Cup Brown Sugar
- 3 Lrg Bananas Overripe
- ½ Cup Wowbutter
- 2 Cup All-purpose Flour
- 1 Tsp Baking Soda
- 2 Tsp Baking Powder
- ¼ Tsp Salt
- ⅓ Cup Cocoa Powder
- ½ Cup Walnut Chopped Pieces *Optional
Instructions
- Heat oven to 425℉
- Start by mashing two of the large bananas in a small bowl.3 Lrg Bananas
- In the mixing bowl add the cracked eggs and the brown sugar. Mix together until creamed and foamy.2 Lrg Eggs, 1 Cup Brown Sugar
- Add the Wowbutter and mashed banana to the sugar mixture mixing well.½ Cup Wowbutter, 3 Lrg Bananas
- Next measure all the dry ingredients into the bowl and mix together.2 Cup All-purpose Flour, 1 Tsp Baking Soda, 2 Tsp Baking Powder, ¼ Tsp Salt, ⅓ Cup Cocoa Powder
- Mash coarsely the remaining banana and fold into the muffin batter with the chopped walnut pieces (*optional walnuts)3 Lrg Bananas, ½ Cup Walnut
- Prepare the muffin tin with either paper liners or grease it well.
- Fill muffin cups full with prepared batter.
- Bake in hot oven for ten minutes before reducing heat to 350℉ for remainder of baking. Approximately 15-20 more minutes. Open oven and test for done when muffins appear dry on top.
- Remove from hot oven and pop out of muffin pan onto wire rack to complete cooling.
Notes
- Lightly mist muffin liners with cooking spray so the muffins release cleanly and don’t stick to the paper.
- These muffins are best enjoyed within 2–3 days for the ideal texture and flavor.
- Omit the walnut pieces for a fully school-safe, allergen-friendly snack.
