Chocolate Banana Muffins with Cocoa Swirls

These chocolate banana muffins have been a favorite in my rotation for years. Moist, chocolatey muffins made from a handful of pantry staples — perfect for a snack, dessert, or a quick breakfast.

The shortest ingredient list ever!

All you need to make these simple muffins:

• Dark chocolate Kodiak Cakes pancake mix (1 cup)
• Baking powder (1 tsp)
• Unsweetened cocoa powder (1 tbsp)
• Eggs (2)
• Overripe bananas (4, mashed)
• Vanilla extract (1 tsp)

How to make Easy Chocolate Banana Muffins

Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin pan with cooking spray. In a large bowl, mash the overripe bananas with a fork until mostly smooth — you can use a hand mixer or blender if you prefer a lump-free texture. Add the eggs and vanilla extract, then whisk the wet ingredients together.

Stir in the pancake mix, baking powder, and unsweetened cocoa powder until everything is combined. The batter will resemble brownie batter in both color and aroma.

Portion the batter into the prepared muffin cups, using about 1/4 cup per muffin. Bake for 25 minutes. The centers will remain moist because of the bananas — this is expected. Let the muffins cool in the pan a few minutes before transferring them to a wire rack.

Common questions

• Do they taste like banana? Yes — the banana flavor is noticeable alongside a rich chocolate taste.
• Don’t like bananas? Substitute 1 1/2 cups unsweetened applesauce for the bananas.
• No chocolate Kodiak mix? Use plain Kodiak pancake mix or another whole-grain pancake mix; the muffins will still be good but less chocolate-forward.
• How to store? Keep muffins in an airtight container in the refrigerator for up to a week. They also freeze well for longer storage.
• How to serve? For breakfast, pair with eggs, yogurt, or fruit. As a snack, they’re great plain or with a smear of nut butter. For dessert, top with whipped cream or a scoop of low-calorie ice cream if desired.