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! The recipe calls for cocoa powder so theres no need to fuss with melting chocolate. 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.

Overripe bananas are the real star here for these chocolate banana muffins, the spottier they are, the better! As bananas turn into their spotty, brown, overripe selves, their starches break down into sugar, which is why they are so much sweeter. This, along with using melted better is exactly what gives these muffins their moist, creamy crumb.

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, and a easy recipe I can make with my kids as an afternoon activity.

Whenever I have extra bananas hanging around, I rotate between these, my banana chocolate chip cake or these regular banana chocolate chip muffins when I want something more on the sweeter side.

Sometimes when the cravings hit for these and I dont have bananas on hand (shocking, honestly) I make these triple chocolate muffins instead.

Ingredients

Bananas with black spots on a light gray background
Don’t throw out spotty bananas! Make them into muffins instead.

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.

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 then throw them into the batter and bake!.
Chocolate banana muffin batter in a muffin tip.
Add batter to the muffin tin 2/3 of the way up.

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!

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Chocolate banana muffins on a black wire rack
4.98 stars (38 ratings)

Fluffy and Moist 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 my readers because they are so moist, fluffy, and easy to make! The recipe calls for cocoa powder so theres no need to fuss with melting chocolate. 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.

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.
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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