With over 30, 5 star ratings, these double chocolate banana muffins are loved by my readers because they are so moist, fluffy, and easy to make! With only 10 minutes to prepare and 18 minutes to bake, they are the perfect thing to bake on weekends or for when you have overripe bananas. They are so versatile you can even make them into mini muffins!

Chocolate banana muffins on a black wire rack.

As a trained pastry chef, I’ve baked a lot of muffins—but these double chocolate banana muffins are one of my (and my readers too!) forever favorites. They’re rich, chocolatey (thanks to cocoa powder and melty chocolate chips), and the mashed banana keeps them super moist and sweet.

They’re also ridiculously easy to make—perfect for when you’ve got overripe bananas staring at you from the counter and need a quick baking win.

I always seem to have extra bananas hanging around, so I rotate between these, my banana chocolate chip cake, banana bundt cake, or these regular banana chocolate chip muffins when I want something slightly sweet and comforting.

Ingredients that keep these moist

Bananas with black spots on a light gray background
Don’t throw out spotty bananas! Make them into muffins instead.
  • Melted butter– Melted butter keeps the texture soft longer.
  • Overripe Bananas– Overripe bananas are the star here. They are sweeter and have a creamier texture which keeps these muffins super moist for days. If you have ripe bananas thats ok too, but the spottier ones will make these even better!

How to make

You don’t need any fancy equipment or even a stand mixer to make these. The best way to make any kind of muffin is by hand because that way you have less of a chance of over mixing the batter.

Mix the wet ingredients- Start by mixing the melted butter, mashed banana eggs, and vanilla, in one bowl.

Mix the dry ingredients– In another bowl, add the flour, sugar, baking powder, baking soda, salt, and cocoa in another bowl and mix lightly.

Combine– Mix the wet ingredients into the dry ingredients and mix until just combined.

Add the Chocolate Chips- Dust the chocolate chips with flour to prevent them from sinking to the bottom, throw them into the batter and bake!

Bake- Line a muffin tin with muffin liners and fill with batter 3/4 of the way full. Do not overfill the liners or the batter will spill over. Preheat your oven to 425°F and bake for 8 minutes. Then lower the oven and finish baking at 350°F. This is what gives muffins their rounded dome top!

Chocolate banana muffin batter in a glass bowl.
Combine the wet and dry ingredients to form the batter.
Chocolate chips dusted with flour on a paper towel
Dust the chocolate chips with flour.
Chocolate banana muffin batter in a muffin tip.
Add batter to the muffin tin.

Make these Mini

Line a mini muffin tin with mini muffin liners. Fill 2/3rd of the way full and bake on 425° for 5 minutes then switch to 350° for an additional 7 minutes.

How to make these vegan

Yes it can be done! One of my awesome readers figured this out and loved the results so I am sharing it with you. Thank you Shanice!

To make these muffins vegan you can substitute the butter for melted coconut oil.

To make a vegan egg substitute- mix together 1 tablespoon flax meal with 3 tablespoons of water. You will need to make 2 flax meal eggs for this recipe.

Storing and freezing

Storing- Store the muffins in an airtight container or zip top bag on the counter for up to 3 days. You can also put them in the fridge but it is not required.

Pinterest pin for double chocolate banana muffins.
Remember to pin to save this recipe!

Freezing- These muffins freeze well! To freeze, wait for the muffins to completely cool. Then wrap them in plastic wrap and then in another freezer safe plastic bag.

Alternatively you can line them up in a freezer safe bag and squeeze as much air out of it that you can, but wrapping them one by one will lead to better results after defrosted.

Chocolate banana muffins on a black wire rack
4.98 stars (35 ratings)

Ridiculously Amazing Double Chocolate Banana Muffins

Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 18 muffins
With over 30, 5 star ratings, these double chocolate banana muffins are loved by readers because they are so moist, fluffy, and easy to make! With only 10 minutes to prepare and 18 minutes to bake, they are the perfect thing to bake on weekends or for when you have overripe bananas. They are so versatile you can even make them into mini muffins!
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Ingredients

  • ½ cup (113.5 g) butter , melted
  • 2 (2) overripe bananas
  • 2 (2) eggs, large
  • 2 teaspoons (2 teaspoons) vanilla extract
  • 1 ¼ cup (156.25 g) all purpose flour, Plus 2 teaspoons, separated
  • 1 cup (220 g) brown sugar
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) baking powder
  • ½ cup (43 g) cocoa powder
  • ½ teaspoon (0.5 teaspoon) kosher salt
  • 1 cup (180 g) chocolate chips

Instructions
 

  • Preheat oven to 425° degrees. Line a muffin tin with 12 muffin liners and set aside. 
  • Melt the 1/2 cup butter in a medium size microwaveable bowl and set aside to cool for 2 minutes.
  • Peel and mash the 2 bananas into the melted butter using a fork. If the bananas are not overripe, mash them in a separate bowl or cutting board. Add the 2 eggs and 2 tsp vanilla and whisk to combine.
  • In another bowl combine the 1 1/4 cup flour, 1 cup brown sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 cup cocoa powder, and 1/2 tsp salt and mix lightly. Add the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not over-mix or the muffins will be tough. 
  • Take the last 2 teaspoons of flour and dust the 1 cup chocolate chips with them- this will ensure they don’t sink to the bottom of the muffins! Pour the chocolate chips into the muffin batter and lightly mix.
  • Using a regular sized ice cream scoop or a ¼ cup measuring cup, evenly fill the muffin tin 3/4 way full. Do not over fill!
  • Bake at 425° degrees for 8 minutes and then lower the oven temperature to 350°F (dont open the oven!) and continue baking for 10 minutes. The muffins are done when the edges are crisp and the tops are firm.

Notes

To make this recipe dairy free use a dairy substitute like Earth balance, and use non dairy chocolate chips.
Depending on the size of your muffin pan you may be able to make up to 18 muffins. You can alternatively make 12 regular sized muffins and some minis too.
To make these vegan:
Substitute the butter for melted coconut oil.
To make a vegan egg substitute- mix together 1 tablespoon flax meal with 3 tablespoons of water. You will need to make 2 flax meal eggs for this recipe.
Serving: 1muffin, Calories: 137kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 120mg, Potassium: 120mg, Fiber: 1g, Sugar: 14g, Vitamin A: 148IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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