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. ūüôā

 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! ūüėČ


Chocolate Glazed Banana Bread Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 hour
  • Yield: 10-11 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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 pure 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 all-purpose flour (spoon & leveled)

Easy Chocolate Glaze

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


  1. Preheat oven to 425¬įF (218¬įC). Line 12-count muffin tin with 10-11 cupcake liners and set aside.
  2. Make the muffins: Whisk together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.
  3. 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.
  4. Bake muffins for 5 minutes at 425¬įF (218¬įC). Lower temperature dial down to 350¬įF (177¬įC) 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.
  5. 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.


  1. Why the initial high baking time of 425¬įF (218¬įC)? See here.

Keywords: banana bread muffins, chocolate glazed banana bread muffins