Double Chocolate Banana Muffins are rich, moist, and packed with deep chocolate flavor. Made with ripe bananas, cocoa powder, and chocolate chips, these muffins are perfect for breakfast, snacks, or dessert. They’re an easy, one-bowl recipe that turns overripe bananas into a chocolatey delight!
Why You’ll Love This Recipe
- Super Moist & Chocolatey – Bananas add natural sweetness and softness.
- Easy to Make – Simple ingredients and a one-bowl method.
- Great for Breakfast or Dessert – A delicious treat any time of day.
- Perfect for Using Overripe Bananas – A tasty way to avoid food waste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas (mashed)
- Eggs
- Brown sugar or honey
- Vegetable oil or melted butter
- Vanilla extract
- All-purpose flour (or whole wheat for a healthier option)
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Dark chocolate chips or chunks
Directions
- Preheat & Prep – Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Mix Wet Ingredients – In a bowl, mash bananas and mix with eggs, sugar, oil, and vanilla.
- Mix Dry Ingredients – In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine & Add Chocolate – Gradually mix dry ingredients into wet, then fold in chocolate chips.
- Bake – Divide batter into muffin liners, filling each ¾ full. Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool & Serve – Let muffins cool before enjoying!
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Bake Time: 18-22 minutes
- Total Time: 30-35 minutes
Variations
- Gluten-Free – Use a gluten-free flour blend.
- Dairy-Free – Use dairy-free chocolate and coconut oil.
- Nutty Addition – Add chopped walnuts or pecans for crunch.
- Extra Chocolatey – Stir in more dark chocolate chunks or drizzle melted chocolate on top.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for 5 days.
- Freezing: Freeze for up to 3 months. Thaw at room temperature or microwave for 10 seconds.
FAQs
Can I use overripe bananas?
Yes! The riper the bananas, the sweeter and more moist the muffins will be.
What’s the best chocolate to use?
70% cocoa or higher works best for deep chocolate flavor.
Can I make these with whole wheat flour?
Yes! Use whole wheat flour for a denser, healthier option.
Can I make these muffins sugar-free?
Yes! Substitute sugar with mashed dates, maple syrup, or a sugar-free sweetener.
How do I make them extra moist?
Use very ripe bananas and don’t overmix the batter.
Can I add peanut butter?
Yes! Swirl in peanut butter before baking for a delicious twist.
Can I make mini muffins?
Yes! Bake at 350°F (175°C) for 10-12 minutes.
How do I keep muffins from sticking?
Use parchment paper liners or grease the muffin tin well.
Can I use applesauce instead of oil?
Yes! Substitute ½ cup applesauce for a lower-fat version.
How do I get bakery-style muffin tops?
Fill liners nearly to the top and bake at 375°F (190°C) for the first 5 minutes, then lower to 350°F (175°C).
Conclusion
Double Chocolate Banana Muffins are the perfect combination of rich chocolate and sweet bananas. They’re easy to make, naturally sweetened, and great for breakfast or a snack. Try them today for a delicious and wholesome treat!
PrintDouble Chocolate Banana Muffins
These moist and fudgy banana muffins are loaded with cocoa powder and melty chocolate chips. They make a perfect breakfast, snack, or healthy-ish dessert!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ½ cup brown sugar (or coconut sugar)
- â…“ cup melted coconut oil (or vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (or milk of choice)
- ½ cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In another large bowl, mix mashed bananas, brown sugar, melted coconut oil, eggs, vanilla, and Greek yogurt until smooth.
- Combine: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in chocolate chips.
- Fill Muffin Cups: Divide the batter evenly into the muffin liners, filling about ¾ full. Sprinkle extra chocolate chips on top.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Extra Moisture: Add 1 tablespoon of honey or maple syrup for extra sweetness.
- Make It Healthier: Swap half the flour for oat flour or almond flour.
- Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.