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+ servings
Chocolate banana muffins on a black wire rack
4.97 stars (28 ratings)

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!

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
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