• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipe Search » Muffins

Oct 13, 2019(last updated October 29, 2022)

Moist and Easy Double Chocolate Banana Muffins

4.94 from 15 votes
BySam Adler
Jump to Recipe
Closeup of a chocolate banana muffin

This post might have affiliate links, please check out my full disclosure policy.

These double chocolate banana muffins 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 to use up overripe bananas!

Chocolate banana muffins on a black wire rack.

These double chocolate banana muffins are made with cocoa powder and semi sweet chocolate chips for a deep chocolate flavor. They are the perfect muffin to make when you have overripe bananas sitting on your counter.

The mashed banana in this recipe keeps the muffins moist, plus they are super easy to make! As a trained pastry chef I love baking and showing people how to bake with bananas because they add sweetness to a recipe without the use of sugar.

I literally always have overripe bananas on my counter and use them to bake these banana chocolate chip muffins, this banana chocolate chip cake, banana bundt cake, or fresh banana cupcakes.

Best tips for baking with bananas

  • When it comes to baking, the best bananas to use are overripe bananas.
  • The darker and more spotty the bananas are, the sweeter they are.
  • If you don’t have the time to bake but find yourself with overripe bananas, you can freeze them for another time. Just peel them and wrap them in plastic wrap and stick them in the freezer.
  • When baking with bananas you can cut down a little on the sugar in your recipe to make it healthier. This will also result in a more moist muffin.
  • To ripen the bananas quickly, place them in the peel on a parchment lined baking sheet and bake them at 300°F for 10-15 minutes until they are black.
  • You can still make this recipe even if the bananas aren’t spotty but they will not be as sweet.

Ingredients needed

Bananas with black spots on a light gray background
Spotted Bananas.
Ingredients for chocolate banana muffins.
Ingredients for chocolate banana muffins.
  • Melted butter– Melted butter ensure that these muffins stay moist.
  • Bananas– You’ll need to mash these. Overripe bananas are the best to use because they are sweeter and blend better into the batter.
  • Eggs– Eggs act as a binder and create structure.
  • Vanilla extract– Vanilla adds some extra flavor to the muffin.
  • All purpose flour– Four is needed for cake structure.
  • Brown sugar– Brown sugar adds sweetness and deepens the flavor.
  • Baking soda & Baking powder– You need these two to allow the muffins to rise while baking.
  • Cocoa powder– Cocoa powder gives the muffins it’s chocolate flavor. Use a good quality powder here!
  • Kosher salt– Salt brings out the flavor in the muffins.
  • Chocolate chips– Chocolate chips give more chocolate flavor to the batter.

How to make chocolate banana muffins

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.

How to make your own muffin liners

Every once in a while I will prep my muffin batter only to realize I am out of liners. So I figured out a way to make my own!

  1. Cut parchment paper into 5×5″ squares. Use a ruler to help you measure it out.
  2. Center each square on top of each muffin cup.
  3. Use your fingers to lightly flick some water on top of each liner.
  4. Find a cup that fits into the muffin cup and use it to press it down into it to create the hole.
  5. Fill with batter 2/3rd of the way up and bake!
A ruler measuring parchment paper
Measure and cut 5×5 parchment squares
A parchment square on a muffin tin
Center and lightly wet the parchment
A cup pushing down parchment paper into a muffin cup
Push it down with a cup to create the shape

Recipe Tips

  • The secret to creating a muffin with a round top is to start baking the muffins at a high temperature, and then finishing it at a lower temperature.
  • Make sure to mix just until the batter comes together to ensure these muffins stay moist and fluffy. You’ll know it’s perfectly mixed when the batter is thick and you no longer see any of the dry ingredients.
  • Fill the muffin liners 3/4 of the way full.
  • To make sure your toppings don’t sink to the bottom of your muffins, lightly dust them with flour before adding them to the batter.

Recipe FAQ

What makes these muffins so moist? The melted butter and overripe bananas help keep these muffins super moist!

Can I leave out the chocolate chips? Yes totally! It doesn’t change the baking time at all

What happens if my bananas are fresh? You can still use them but they wont be as sweet. Or you can preheat your oven to 300° and bake them on a parchment lined baking sheet with the peel on for 10-15 minutes so they get black and ripened. Cool and mash!

Variations

I used a mixture of milk and semi sweet chocolate chips in this recipe but you can use any kind of add ins like:

  • nuts
  • white chocolate chips
  • coconut
  • caramel chips
  • milk chocolate

How to make mini chocolate banana muffins

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.

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.

To defrost:

Leave them on the counter for 1-2 hours to come to room temperature. You can also microwave them for 30 seconds at a time to warm them up and melt the chocolate chips!

For more muffin recipes try these!

  • Easy and Moist Coffee Cake Muffins
  • Easy and Moist Banana Chocolate Chip Muffins
  • Peach Muffins with Crumb Topping
  • Cherry Muffins with Dark Chocolate and Browned Butter
Chocolate banana muffins on a black wire rack

Moist and Easy Double Chocolate Banana Muffins

These double chocolate banana muffins 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 to use up overripe bananas!
4.94 from 15 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Diet: Kosher
Keyword: banana chocolate recipes, banana recipes, overripe banana recipes, what to do with overripe bananas
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 18 muffins
Calories: 137kcal
Author: Sam Adler

Ingredients

  • ½ cup butter melted
  • 2 overripe bananas
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 ¼ cup all purpose flour Plus 2 teaspoons, separated
  • 1 cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup cocoa powder
  • ½ teaspoon kosher salt
  • 1 cup chocolate chips
US Customary – Metric

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.

Nutrition

Nutrition Facts
Moist and Easy Double Chocolate Banana Muffins
Amount Per Serving (1 muffin)
Calories 137 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 25mg8%
Sodium 120mg5%
Potassium 120mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 148IU3%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

2534 shares

Filed Under: Muffins Tagged With: Banana, Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Bluma says

    October 20, 2019 at 5:37 pm

    Loved making these today (and eating them)
    We all enjoyed
    Perfect muffin!

    Reply
    • Sam says

      October 22, 2019 at 10:28 pm

      Thank you so much Bluma! I’m so happy you enjoyed!

      Reply
  2. Shanice says

    August 21, 2020 at 4:54 pm

    5 stars
    Made these muffins and they were soo easy! I made them completely vegan too w/ 100% success!
    I subbed the butter for coconut oil (melted it and added it last to the wet ingredients right before mixing the wet into the dry per the instructions). I also subbed the eggs for flax eggs (1 tbsp flax meal + 3 tbsp water = 1 egg! I made 2 of them).
    It was a perfect and easy recipe!! My husband approves also!

    Reply
    • Sam says

      August 23, 2020 at 12:43 pm

      Thank you so much Shanice! I am so happy to hear you loved them and yay for making them vegan! Thanks for sharing!!

      Reply
  3. Jen says

    August 25, 2020 at 8:40 am

    5 stars
    Simple to bake and most importantly, so delicious!

    Reply
    • Sam says

      August 26, 2020 at 1:04 pm

      YAY thank you so much Jen!!!

      Reply
  4. Julia says

    November 21, 2020 at 12:17 pm

    5 stars
    These came out soooo perfectly. Wow! Thank you for this amazing recipe and the tips about the high heat / low heat switch.

    Reply
    • Sam says

      November 24, 2020 at 11:25 am

      Hi Julia! Thank you so much for your rating and review!! I am so happy you liked the muffins!!

      Reply
  5. Daniel Yachbes says

    December 02, 2020 at 2:47 pm

    That’s looks amazing!!I will make it tomorrow .just one question .
    What’s the flours option ?

    Reply
    • Sam says

      December 03, 2020 at 8:59 am

      Hi Daniel! I use all purpose flour here. Let me know if you have any other questions!

      Reply
  6. Wilma says

    June 10, 2021 at 10:52 am

    5 stars
    These are absolutely delicious. My daughter made them and I decided this is a recipe I want in my collection. Thank you!!

    Reply
    • Sam Adler says

      July 18, 2021 at 5:30 pm

      So glad Wilma! Thank you so much for making them, so appreciate your rating and review!!

      Reply
  7. Irene says

    September 08, 2021 at 5:48 am

    5 stars
    Made these muffins. It’s so easy..so yummy.

    Reply
    • Sam Adler says

      September 11, 2021 at 9:41 pm

      So glad to hear it! Thanks so much for the rating and comments!!

      Reply
  8. ila says

    September 14, 2021 at 8:32 pm

    5 stars
    This recipe is amazing!! Great way to use up leftover rotting bananas, and a delicious alternative to the ordinary banana muffin!! Once again, Sam has knocked it out of the park with this recipe!!

    Reply
    • Sam Adler says

      September 19, 2021 at 11:04 am

      Ahh you are too kind! Thank you so much for making these and for your super sweet comment and 5 star rating, yay! So happy you love them!!

      Reply
  9. Brenda B says

    April 29, 2022 at 2:20 pm

    5 stars
    Yay! I love these muffins….my fav so far! I’m 51 & I know my food. This is one of the best recipes I’ve eaten. Love the blending of bananas & chocolate, tricks me into thinking they’re actually good for me…lol…at least I’ll die happy!

    Reply
    • Sam Adler says

      May 02, 2022 at 9:02 pm

      HAHA Brenda! I am so glad you love these as much as I do! I really appreciate you coming back and leaving a rating and comment, you made my day! Enjoy the muffins!

      Reply
  10. ivet.kin says

    September 12, 2022 at 1:09 pm

    5 stars
    Made them, delicious! Thank you for this amazing recipe 🙂

    Reply
    • Sam Adler says

      September 16, 2022 at 10:12 am

      Thank you! SO glad you liked them. So appreciate your rating and review!!

      Reply
  11. Victoria says

    September 18, 2022 at 8:01 pm

    5 stars
    Came out perfect! Had 2 super over ripe bananas and a son with a sweet tooth. Will definitely be saving and using this recipe again and again!

    Reply
    • Sam Adler says

      September 22, 2022 at 2:21 pm

      YAY great! Thank you so much Victoria for making these! So glad you loved them!!

      Reply

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
.
.
.
#newyearseve #2023goals #cookieskillet #skilletcookie #giantchocolatechipcookie #chocolatechipcookies #chocolatechipcookie #cookiephotography #foodphotographyandstyling #foodstylingandphotography #foodphotographer #foodstylist #foodstylists #castironbaking #castironskillet #castiron @lodgecastiron
Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

#cookieboxes #cookiebox #cookiegifts #cookiegiftbox #holidaycookies #taylorswift #TaylorSwiftcookies #homemadecookies #customcookies #cookiedecorating #cookiesofinstagram #cookiedesign #cookiephotography #holidaycookiebox #holidaygiftsets #holidaygifts #ediblegifts #swiftie #swiftiesforever #taylornation @taylornation
ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
.
.
.

#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
.
.
Also here’s to wishing me getting those tix!
.
.
.
#swiftie #swifties #happybirthday #taylorswift #taylorswifttickets #birthdaycake #birthdaycakes #birthdaycandles #caramelcake #carameldripcake #caramelbirthdaycake #cakephotography #cakephotography📷 #cakedecorating #cakedesign #cakesofinstagram #cakepic #cakepictures
I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

.
.
.
#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
Load more please Follow me on Instagram!

Categories

Archives

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2023 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

2534 shares