These Double Chocolate Banana Muffins are every chocolate lovers dream! A one bowl recipe that is insanely easy to make and full of bold banana chocolate flavor. Make-ahead, freezer friendly, and a family favorite! You cannot go wrong with this easy muffin recipe.
This post was originally published October 8, 2014. It has since been updated to include fresh photos and helpful tips.
- One-Bowl Recipe: No mixer required and minimal cleanup!
- Double Chocolate Flavor: Not only are these insanely moist and delicious, but they are loaded with chocolate to ensure you satisfy your sweet craving!
- Freezer Friendly: You can freeze these muffins for up to 3 months.
Cake for breakfast? Yes, please! These muffins are SO. DANG. GOOD. and essentially cake (minus the frosting) thanks to the sweet banana flavor and sprinkled chocolate chips.
The perfect way to use up overripe bananas, and a muffin that is unbelievably tender and moist. Your house will smell incredible and you’ll be impressed how easy they are to whip up! Simple ingredients with muffins that are rich and delicious. Be sure to serve with a tall glass of milk!
BANANA MUFFIN INGREDIENTS
Want your muffins to be supremely moist and fudgy? Follow the list of fairly basic ingredients, including both cocoa powder and chocolate chips. The double dose of chocolate will have you licking off your fingers and savoring every bite!
- Flour: I have only tested this recipe with all-purpose flour. However, I am sure you could substitute other varieties with a similar result.
- Cocoa Powder: For a dark, more rich, muffin use Dutch processed cocoa. For a lighter chocolate flavor, that is equally delicious, stick with classic cocoa powder.
- Baking Soda, Baking Powder, Salt: Always double check the date of your leavening agents (baking soda and baking powder). If they have been open for longer than 6 months it’s time to swap them for a fresh container.
- Cinnamon: Optional, but a delicious flavor to combine with chocolate.
- Sugar: Surprisingly, there isn’t too much sugar added into these muffins and they are still plenty sweet!
- Oil: I’ve made these with vegetable, canola, avocado, and coconut oil with great success. You can also use applesauce for a healthier alternative.
- Egg: 1 egg, to help build structure.
- Bananas: 3 large overripe bananas. I like mine to be almost black, which makes them extra sweet.
- Chocolate Chips: Semi sweet is our go-to for this recipe. You can use regular or mini chips.
BEST CHOCOLATE BANANA MUFFINS
- PREP: Preheat the oven to 350 degrees. Line one muffin tin with paper liners or mist with baking spray. Measure all ingredients and set aside.
- DRY INGREDIENTS: Whisk the flour, cocoa powder, baking soda, baking powder, salt, sugar, and cinnamon (if using) into a medium sized mixing bowl.
- WET INGREDIENTS: In a large measuring cup, whisk the oil egg, bananas and vanilla until combined fully, about 30 seconds.
- MIX: Using a spatula, fold and mix the wet ingredients into the dry ingredients until fully incorporated, about 1 minute. Add chocolate chips and stir to mix evenly throughout the batter.
- SCOOP: Divide the batter throughout the 12 cupcake liners, filling roughly 3/4 full.
- BAKE: Bake 18 to 20 minutes, or until a toothpick poked into the center of a muffin comes out clean.
- Muffin Tins: Ready for a game changing kitchen tool? I live for my muffin tins with lids (affiliate). It makes it super easy to store your muffins and not worry about something falling onto the pan.
- Silicone Liners: Not a fan of paper liners. Opt for silicone cupcake liners (affiliate) instead of paper! Bonus? They are reusable so you can use them over and over.
- Whisk: You can use a stand mixer for this recipe. However, it’s super easy just to mix by hand. I use my silicone whisk (affiliate), which makes it easy to scrape the sides of the bowl.
HELPFUL MUFFIN RECIPE TIPS
Using brown bananas in banana bread is key to a flavorful finish. The natural sweetness in the fruit is ideal for muffins and the browner they turn the more the starches are converting to sugar. Brown spots are GOOD. You also get a more rich and bold banana flavor.
Most muffins made with fruit will last 3 to 4 days.
Yes! Bake and cool the muffins completely. Transfer to freezer safe containers or zip top bags. Freeze for up to 6 months.
When ready to enjoy, let come to room temperature on the counter OR microwave for 30 seconds.
We find that these muffins stay fresh and moist when stored in an airtight container or ziptop bag.
MORE MUST-TRY MUFFIN RECIPES
- Chocolate Chip Banana Muffins
- Nutella Swirl Muffins
- Pumpkin Muffin Recipe
- Banana Crumb Muffins
- Double Chocolate Muffins
Chocolate Banana Muffins
- 1-1/2 cups flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup oil
- 1 egg
- 3 medium ripe bananas smashed
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
- Preheat the oven to 350 degrees. Line one muffin tin with paper liners or mist with non-stick baking spray. Set aside.
- Combine the flour, cocoa powder, baking soda, baking powder, salt, cinnamon and sugar into a large mixing bowl. Whisk to combine.
- In a large measuring cup, whisk together the oil, egg, bananas, and vanilla extract until fully combined.
- Stir the wet ingredients into the dry using a rubber spatula until incorporated, about 30 seconds. Fold in the chocolate chips.
- Divide the batter evenly between the 12 liners, filling 3/4 full.
- Bake 20 minutes, or until a toothpick poked into the center of a muffin comes out clean.