Double Chocolate Banana Muffins

These Double Chocolate Banana Muffins are moist, rich, and packed with deep chocolate flavor balanced by the natural sweetness of ripe bananas. They’re perfect for breakfast, dessert, or an afternoon treat, and they come together quickly with ingredients you likely already have in your kitchen.

This recipe was born out of a craving and a few overripe bananas sitting on the counter. I wanted something indulgent but still homey, so I mixed cocoa powder into my favorite banana muffin base and added a generous handful of chocolate chips. The result? Warm, bakery-style muffins that taste like a cross between banana bread and a chocolate brownie — and they disappear fast every time I make them.

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Recipe Info

Cuisine: American
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: ~210 per muffin

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Ingredients

Dry Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• 3 medium ripe bananas, mashed
• ½ cup granulated sugar
• ¼ cup brown sugar
• ⅓ cup vegetable oil (or melted butter)
• 1 large egg
• 1 tsp vanilla extract

Add-ins:

• ¾ cup semisweet or dark chocolate chips (plus a few extra for topping)

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Instructions

1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with butter.

2. Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. Combine the Wet Ingredients
In another bowl, mash the bananas, then whisk in granulated sugar, brown sugar, oil, egg, and vanilla until smooth.

4. Combine and Add Chocolate
Pour the wet ingredients into the dry ingredients. Gently mix until just combined — don’t overmix. Fold in chocolate chips.

5. Fill and Bake
Divide the batter evenly among the muffin cups (about ¾ full). Top with extra chocolate chips.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.

6. Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for melty chocolate centers.

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Pro Tips

• Use overripe bananas — the browner, the better for sweetness and moisture.
• Add a pinch of espresso powder to enhance the chocolate flavor.
• For a lighter version, replace half the oil with unsweetened applesauce.
• These freeze beautifully for up to 2 months; just reheat before serving.

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Storage

• Room Temperature: Up to 3 days in an airtight container.
• Refrigerator: Up to 1 week.
• Freezer: Up to 2 months (wrap individually).

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FAQs

Q: Can I make these gluten-free?
A: Yes! Substitute a 1:1 gluten-free baking blend for the flour.

Q: Can I use frozen bananas?
A: Definitely. Thaw and drain them first before mashing.

Q: Can I skip the chocolate chips?
A: You can, but they make these muffins extra rich and moist. Try nuts or dried fruit instead.

Q: Why are my muffins dense?
A: Overmixing the batter can make muffins heavy. Stir just until combined for a fluffy texture.

Q: Can I make these into mini muffins?
A: Yes, bake for 10–12 minutes at the same temperature.