Chocolate Glazed Banana Bread Muffins.

These super-moist muffins taste just like banana bread. Cover them with glaze and sprinkles!

Having sprinkles for breakfast is seriously underrated.

Sure, sprinkles may not nutritionally compare to a bowl of wheat bran, but what they lack in fiber they totally make up for in pretty colors.


I got a little crafty the other day and brainstormed ways to include my favorite teeny tiny sugary confections into a lazy breakfast.

Coffee and paperwork typically start my mornings, so any breakfasts mildly exciting make waking up that much easier.  Lacking patience and time during the week, I like to bake a big batch of granola, oatmeal bars, or muffins on the weekends to get me through the week.  Bonus points if the recipe involves chocolate.

And this past weekend?  I wanted my breakfasts to include the happiest ingredient on earth. 🙂

 What we have today is a myriad of healthy little ingredients like whole wheat flour and mashed bananas mixed with a bit of sugar, dunked into a dark chocolate glaze and rimmed with a pretty rainbow.

The muffins aren’t clogged with butter– rather, they obtain moisture from mashed bananas and coconut oil.  I swear by coconut oil!  Read about the health benefits of coconut oil here. It’s a much healthier fat than butter and does not leave an underlying taste of coconut.

*You may use canola or vegetable oil in place of coconut oil in today’s recipe if needed.

Dense and thick, each muffin tastes like a hefty slice of banana bread.  Not airy or flimsy in the slightest– hearty is how I prefer my banana bread.

Each bite is impeccably moist– another way I prefer my banana bread. Today’s muffin batter calls for 2 mashed bananas, 1/2 cup of coconut oil, and two eggs. Divide this by 10 and you still have quite a bit of moisture to make each muffin quite tender.

Depending on your preference or dietary needs, you may use whole wheat, white-whole wheat, or all-purpose flour in today’s recipe – or a combination of these.  I used whole wheat flour simply because I wanted a hearty muffin.  I gravitate towards whole wheat (or white-whole wheat) flour in most quick-bread or muffin recipes, but all-purpose will work just fine.  The muffins will have a slightly lighter bite as a result.

The muffins themselves are not overly sweet – with only 1/2 cup of sugar in the batter itself, I left plenty of room for the chocolate glaze and sprinkles to sweeten things up.  Feel free to leave out the chocolate glaze and sprinkles if you’d prefer the muffins to stay healthier boring.

The chocolate glaze is SO simple – chocolate chips, a touch of corn syrup & butter, and a splash of water.  It’s thick and literally takes 60 seconds to stir together.  Acting as the perfect adhesive for the rainbow sprinkles, the glaze left no corner of the muffin top bare.

The glaze hardens, making the muffins easy to pack for breakfast or a snack.  Be sure to give each muffin top a nice glaze DUNK!

One bite of a warm glazed muffin and you’ll be darn thankful you gave each muffin a hefty dunk into the chocolate bath. TRUST me.

Quite the deserved break from a tedious/lackluster workweek breakfast, these banana bread muffins are wholesome, packed with flavor, and involve every color of the sprinkle rainbow. I figure a little sprinkle with my morning emails will make the Monday manic much more tolerable.

In fact, I want one every breakfast for the rest of my life – workday or not! 😉


Chocolate Glazed Banana Bread Muffins

These super-moist muffins taste just like banana bread. Cover them with glaze and sprinkles!



  • 1/2 cup granulated sugar
  • 2 large eggs
  • 6 Tablespoons coconut oil, melted (or canola/vegetable oil)
  • 1 cup mashed ripe banana (2 bananas)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/2 cup whole wheat flour (or white-whole wheat or all-purpose flour)

Easy Chocolate Glaze

  • 1/2 cup semi-sweet chocolate chips
  • 2 teaspoons light corn syrup
  • 2 Tablespoons unsalted butter
  • 2 teaspoons water
  • rainbow sprinkles


Preheat oven to 425F degrees. Line 12-count muffin tin with 10-11 cupcake liners and set aside.

Make the muffin batter by whisking together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.

In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix). Spoon batter into each liner- about 3/4 full. Fill any unused muffin cavities with 2-3 Tablespoons of water to assure the muffins bake evenly.

Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 11 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing.

To make the glaze, melt the chocolate chips, corn syrup, butter, and water together in a small bowl in the microwave (about 30 seconds). When the muffins have cooled, dip the tops into the chocolate glaze and line with rainbow sprinkles. Store muffins in an airtight container at room temperature for up to 5 days.

Recipe Notes:

*Why the initial high baking time of 425F?  See here.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


 Sprinkles for breakfast? Oh yes:

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Baked Banana Bread Donuts with Dark Chocolate Glaze


Banana Nutella Granola




  1. Yep. I can get on board with sprinkles for breakfast! Especially if there’s chocolate underneath 🙂

  2. Um, holy heck! That glaze looks ah-mazing!

  3. Sprinkles and chocolate for breakfast? Uh, YES PLEASE! I’d totally trade my muffins today for yours, Sally!

  4. Eee! I have banana bread muffins planned for next week’s Muffin Monday! I love how you dunked yours in chocolate! Banana and chocolate – Mmmmm! And your pictures are stunning as usual! 🙂

  5. Great recipe, Sally! There’s no butter, just coconut oil AND you cut back on the amt of baking powder from previous muffin recipes and that’s music to my ears. Something about that stuff, I can taste it. Love that these are full of banana, coconut!! oil, and of course, the chocolate glaze and sprinkles doesnt hurt!

    The photos, again, very lovely! They are crisp and I especially like the one with the fork, just b/c I don’t think I’ve seen you do a fork shot. Nice touch 🙂

    • The muffins have PLENTY of lift from the BS. I knew you’d like to see this. More and more, I am swearing by coconut oil Averie! And thank you for the photo compliment. I love that fork shot! Some action is good every now and then. 🙂

  6. This menu is very nice and sweet.
    I made ​​to ask the eldest daughter.
    Thank you. ARIGATOU.
    Ryoma Sakamoto.

  7. These would be perfect for a birthday breakfast! I totally approve of sprinkles for breakfast — just makes for that much brighter of a start to your day, you know?

  8. I think these might be a bit too sweet for me for breakfast (I’m boring in the morning) BUT they would be the perfect mid-morning or afternoon snack. Love the sprinkles!

  9. Sally, I could stare at your gorgeous food photos all day!

  10. I’m soooo down for sprinkles in the morning… love that chocolate glaze Sally!

  11. Haha Sprinkles make everything better! Even banana bread! Who knew?

    • exactly, Aimee! Which is why I have my own sprinkle shelf in the cupboards. Adding it to everything just seems “right” 🙂

  12. I’ve never used coconut oil, but keep seeing it pop up in recipes. I’m going to have to buy some and try it!

    Also, I made your peanut butter cookies this weekend and added a little twist to the recipe. Seriously Sally, they are THE BEST peanut butter cookies I’ve ever had. I think all of my friends who I’ve shared them with agree!

  13. Uhhhhh drooooooooling! Your banana bread recipe is literally THE BEST I’ve ever tasted. Every time I make it, I wish I could hug you. Seriously. These muffins are not only adorable, but I KNOW they’re delicious without having eaten one yet. And that chocolate glaze–swoon. And the sprinkles–absolute perfection 🙂 you know me so well!

    • Hayley you are the biggest supporter of my banana breads!! I am currently brainstorming my next banana bread recipe. I think you’ll like it! 🙂

  14. If sprinkles for breakfast is wrong then I don’t wanna be right 😉

  15. Sally! These look delightful, they will definitely be starting off my day tomorrow morning 🙂 Nothing like chocolate and sprinkles to guarantee an awesome day ahead!

  16. Sprinkles should be a mandatory breakfast item. They truly do start the day off right and when you add in chocolate, how can you not have a good day?

    • I agree! Especially on Mondays when ALL I want to do is stay in bed and NOT go to work — knowing sprinkles are for breakfast will surely get me up and at it!!

  17. cute! i love any excuse for sprinkles 🙂

  18. Oh Sally. Sprinkles for breakfast. You’re a genius! And with a chocolate dunk, pure perfection. I want to make these right now!

  19. I love banana bread muffins and the idea of adding chocolate glaze (and sprinkles)…genius! I wish I was coming to your hosue for breakfast tomorrow!

  20. i love a loaf of banana bread turned into a muffin and then glazed with that beautiful chocolate glaze you got going on!! it looks so rich and decadent!! and sprinkles are a must 🙂

  21. Hee! I posted a banana bread recipe today also…but I am DYING over your chocolate glaze and the sprinkles. My “real” job also starts out with boring, dry paperwork (and mega cups of coffee), so I’m totally on board with chocolate and sprinkles for breakfast.

  22. These pretty little things would brighten up my morning too! I might even get out of bed a little early if I knew they were waiting for me. Perfect with my cup of morning tea! Hope you have a great week Sally!

  23. Yay! Sprinkles! Love a good homemade breakfast. No better way to start your day.

  24. It’s amazing how positive of an effect sprinkles can have on food 🙂

  25. oh my goodness, sally! Your recipes are always so amazing! these look delicious and are so cute! perfect size 🙂

  26. I never want to eat a plain boring muffin again:-) Chocolate glaze and sprinkles are definitely the way to go when brightening your day! I love how colorful and crisp your pictures are!!! And I have been using more coconut oil too and I just love the stuff!!!

  27. Sally, your photos are just so gorgeous! I’ve made countless loaves/muffins of banana bread in my life, but never ones as cute as these. The sprinkles around the edges are just the perfect touch.

    Also, I have a question for you: you have so many cute little treats on your blog, but do you have a personal fav (or three) that you like to give for people’s birthdays? My friend’s bday dinner is on Wednesday and I want to bring her a little box of something small (i.e. not your big puffy confetti cookie, which I totally would if I had a bigger container!)

    • Hi Erika!! SO lovely to hear from you. =) Ok.. let’s see… FOUR of my personal favorite birthday treats would be the following. Let me know which you make for your friend!

      Cake Batter Sugar Cookies – LOADED with sprinkles and surprisingly easy to make.
      Loaded Caramel Dipped Pretzel Rods – make as little or many as you want. You could use smaller pretzel twists instead of long rods since your box is small. OR dip pretzels in chocolate and roll in sprinkles!
      Golden Oreo Cake Batter Blondies – you can leave out the Oreo layer or keep it – I LOVE THESE BLONDIES! And they are one of my most popular recipes EVER – everyone loves them.
      Chocolate Covered PB Pretzel Bites – EVERYONE loves these. Salty and sweet and only take a few minutes.

      • Aww thank you Sally, you’re the best!!! Funny thing–I was browsing through your recipes and clicked on ALL of those except the sugar cookies I think. They all looked SO GOOD and I wanted to make them ALL except I was low on peanut butter and didn’t have pretzels or golden oreos loll. SoOoOo I actually ended up adapting a banana cake recipe to make one large banana cupcake (plus a few extra) and then glazed it with chocolate ganache and used your sprinkle technique to decorate the edges, like these! Haha I was just bent on using one of your recipes. Anyway I think it turned out well–I’ll send you a pic if I can snap one before I give it to her! Thanks again for all the suggestions and links <3

      • a large banana cupcake. oh man – your friend is so lucky!! I hope she likes it. How could you not? Esp with a chocolate ganache and (my favorite) a sprinkle rim. Send me a pic, definitely girl!

  28. Whole wheat! Yeah, you! You made such a boring looking muffin look perky and cheery and perfect. I love banana bread but chocolate glaze and banana bread sounds so much better. 🙂

    • i love a good slice of banana bread too, but I felt these muffins needed a little “outfit” so to speak. I loved the whole wheat flour in these! Thank you always Erin.. for your very thoughtful comments =)

  29. I think people are scared of coconut oil, but it’s so, so good for you!!! I love it in everything I’ve used it in so far.

    This is definitely a recipe I’m going to share with my mom… something she’d love to do with the grandkids! 🙂

  30. Can you add different oil instead of coconut oil?

  31. Hi Sally! For the chocolate glaze, can I use honey instead of the corn syrup?

    • Honey should work. I’ve never tried it myself but I can’t see why not? Corn syrup is used to thin the glaze out, and I assume honey would replace it well. Thanks Anndy!

  32. These are soooooo cute! Love the chocolate glaze, and especially love the sprinkles…what a great way to dress up banana bread! 🙂

  33. Hi Sally, what can I substitute corn syrup with? Am afraid I don’t have any corn syrup here.. 🙁

    • Oh and one more – if were to bake these using 8 x 8 x 1 1/2 square pan, how should I adjust the baking time and temperature? Thanks!!!

      • Hi Chloe – the temperature would stay the same. The baking time would be longer, but without trying that myself – I cannot be 100% sure. Just keep your eye on it after 20 minutes. It will be done when a toothpick inserted in the center comes out clean. Though I’ve never tried this before, I’m sure an equal amount of either agave or honey could work in the chocolate glaze instead.

  34. These are amazing! And so easy to whip up. I spent my day off baking, and these will be the perfect thing to perk me up tomorrow morning on my way to work.

    Thanks for the great recipe

    • Katie, I’m so glad to hear you loved these. Thanks for reporting back! What a delicious way to spend the day off from work.

  35. I’m going to make these for my kids’ daycare classmates. How long should I bake them for mini-muffins?

  36. Hi Sally,
    I stumbled upon your blog sometime back and tried your banana whole wheat muffin. It came out really good. I love your technique to get high domed muffins. Your site is loaded with awesomeness.
    I have shared this recipe for banana muffin in my blog and I have linked your site. Thank you!

  37. Do you know how many calories are in these?

  38. Hi there!

    I really like these muffins thank you for the delicious recipe i baked it several times. I am just wondering how can I make a savory muffin with this dough for example with olives tomatoe and feta cheese but I do not know what to use intead of sugar and bananas, please tell me if you know how to transfer it i really think it is a great recipe.

    Best wishes!

  39. Is there anything i can use instead of corn syrup?

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