About This Recipe
Let me tell you — if there’s any muffin recipe that gets my family out of bed without a single complaint, it’s my Double Chocolate Banana Muffins Recipe. I’m not even kidding. I started making these during a chilly weekend morning when I had way too many ripe bananas sitting on the counter and a serious chocolate craving (you know that mood, right?). I tossed together a batch with what I had — bananas, cocoa powder, and some chocolate chips — and oh boy, it was love at first bite.
These muffins are like banana bread and a brownie had a beautiful, fluffy baby. They’re rich, chocolatey, soft, and packed with that sweet banana goodness. Whether it’s breakfast, a mid-day pick-me-up, or a late-night treat, these muffins never last more than a day in our house
These muffins are like banana bread and a brownie had a beautiful, fluffy baby. They’re rich, chocolatey, soft, and packed with that sweet banana goodness. Whether it’s breakfast, a mid-day pick-me-up, or a late-night treat, these muffins never last more than a day in our house
Tools for Double Chocolate Muffins
To make these rich and fudgy Double Chocolate Banana Muffins Recipe, you’ll need a large mixing bowl, muffin pan, and a whisk or spatula. I’ve linked some kitchen must-haves—easy to use and great value. An ice cream scoop helps keep portions even for perfectly domed muffins!
Ingredients
3 ripe bananas (mashed)
½ cup vegetable oil
½ cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
¾ cup chocolate chips (plus extra for topping)
Instructions
Step 1
Preheat oven to 425°F (220°C). Line a muffin pan with paper liners or grease lightly.
Step 2
In a large bowl, mash the bananas. Add oil, brown sugar, egg, and vanilla. Whisk until smooth.
Step 3
Sift in the flour, cocoa powder, baking soda, and salt. Stir until just combined — don’t overmix!
Step 4
Gently fold in ¾ cup chocolate chips. The batter will be thick and chocolatey.
Step 5
Scoop batter evenly into the muffin cups (about ¾ full). Top with extra chocolate chips if desired.
Step 6
Bake at 425°F for 5 minutes, then reduce heat to 350°F (without opening oven) and bake for 13–15 more minutes until set.
Step 7
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or cool!
Nutrition Information
Calories
210
Saturated Fat
5g
Carbs
28g
Sugars
15g
Protein
3g
Sodium
180mg
Fiber
2g
Secret Tips
Use super ripe bananas. Like, brown-speckled and soft — they’re sweeter and mash smoother.
Don’t overmix. Mix until the batter just comes together for soft, fluffy muffins.
Sprinkle extra chocolate chips on top before baking for that gooey top layer (trust me!).
Bake at a higher temp for the first 5 minutes (425°F) then reduce to 350°F to get those tall muffin tops.
Don’t overmix. Mix until the batter just comes together for soft, fluffy muffins.
Sprinkle extra chocolate chips on top before baking for that gooey top layer (trust me!).
Bake at a higher temp for the first 5 minutes (425°F) then reduce to 350°F to get those tall muffin tops.
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