Chocolate for breakfast? Yes, please. Double Chocolate Banana Muffins will make you wish you had more ripe bananas. These soft fluffy banana bread muffins are easy to make, are loaded with fresh bananas, and have lots of chocolate chips.
If you love chocolate and banana as much as us, you should try this chocolate banana bread too.
Ever wonder what to do with the brown bananas on your counter? Muffins are always a great way to use those over ripe bananas without wasting them.
Every week I buy one bunch of bananas to eat and one bunch of bananas to bake with. Banana is great for adding to other things like banana scones or this banana caramel cupcake recipe.
Right now these chocolate banana muffins are my favorite way to eat a banana. They are moist and fudgy and packed with two times the chocolate goodness.
We actually made these easy banana muffins twice in the last few days time because our kids devoured them so quickly. I call that a recipe success!
Our daughter said her favorite thing about these bakery style chocolate muffins were all the chocolate chips. Trust me, the BEST chocolate chip banana muffins have lots of chocolate chips inside and on top too.
Why You Will Love These Muffins
- Easy to make with pantry ingredients.
- Rich and chocolatey from the cocoa and chocolate chips.
- Great way to use up extra ripe bananas.
- Delicious and acceptable way to enjoy chocolate for breakfast!
Ingredients Needed
Make sure you wait until the bananas on your counter are completely ripe before baking chocolate banana bread muffins. Dark ripe bananas are sweeter and the banana flavor will be more pronounced in your baked goods.
- Bananas - 2 large ripe bananas should give you enough mashed banana for this recipe. Make sure they are dark and spotty.
- Oil - You can use canola or vegetable oil for these muffins. Melted coconut oil or melted butter would also be a great choice.
- Egg - Adds moisture to the batter.
- Sugar - Brown sugar and granulated sugar makes these banana muffins sweet and moist
- All Purpose Flour - The main dry ingredient for these banana muffins. Learn how to properly measure flour with the spoon and sweep method.
- Cocoa Powder - This recipe calls for regular cocoa powder, but dark cocoa powder works too.
- Baking Powder & Baking Soda - The combination of both will make the muffins rise nice and tall.
- Salt & Cinnamon - Adds flavor and balances the sweetness.
- Chocolate Chips - Any type of chocolate chip will work. We like using mini chocolate chips in our muffins because the small size spreads out more.
How to make Chocolate Banana Muffins
This banana muffin recipe is so easy to make, and everyone loves them because they turn out great every time. Muffins are the perfect thing to make for a sweet weekday breakfast or delicious weekend brunches.
Plus, chocolate muffins also make the perfect dessert because they have the same taste and texture as cupcakes.
- Preheat your oven to 350 degrees. There is nothing more annoying than going to bake something and realizing that you forgot to start the oven.
- Mix together the mashed ripe banana, oil, sugar, and egg in a large bowl.
- Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Slowly mix the dry ingredients into the wet ingredients. Do not over beat the batter.
- Add 1 cup of the mini chocolate chips to the batter and stir gently.
- Spoon the muffin batter evenly into 15 cupcake liners that are in a muffin tin.
- Sprinkle the remaining mini chocolate chips evenly on the tops of the muffin batter.
- Bake for 18 minutes, then remove and let cool in the pan for 2-3 minutes before diving into them.
Muffin Variations
There are so many different ingredients that you could add to these easy chocolate banana muffins. Mix and match one or more to make them different every time you make them.
- Nuts - Add ½ cup of your favorite chopped nuts to add a great crunch to these banana muffins.
- Peanut Butter Chips - Will add a delicious chocolate and peanut butter flavor to the muffins.
- White Chocolate Chips - Makes the chocolate muffins have a pretty black and white look.
- Candy - Crushed Butterfingers, mini peanut butter cups, chopped candy bars
- Shredded Coconut - Gives it a delicious chocolate coconut flavor.
Frequently Asked Questions
How long will chocolate banana muffins last?
Well, it depends on how much your family likes chocolate and banana together in a muffin. If they are like my family, they will devour a whole batch in one day flat.
They really are best eaten the day they are made. Although, they will keep for 2-3 days, if properly stored in a tightly sealed container.
Place a paper towel in the bottom of the air tight container to help absorb any moisture.
Can you freeze banana muffins?
You can also freeze the chocolate banana muffins, if you would like to keep them longer. Make sure the banana muffins are cooled completely. Wrap each one individually in plastic wrap or place in a sandwich bag. Place the wrapped muffins in a large freezer safe ziplock bag and freeze for 2-3 months.
Before serving, defrost the chocolate banana muffins in the refrigerator or on the counter. Reheat a room temperature muffin in the microwave for 10-15 seconds for hot melty muffins.
More Easy Banana Recipes
- Banana Cinnamon Rolls
- Banana Bread with sour cream
- Banana Caramel Cake
- Pineapple Orange Banana Smoothie
- Banana Pancakes
- Banana Waffles
- Reese's Oatmeal Cookies
- Blueberry Banana Ice Cream
- Best Banana Cake
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Recipe
Double Chocolate Banana Muffins Recipe
Chocolate for breakfast? Yes, please. Double Chocolate Banana Muffins will make you wish you had more ripe bananas. These soft fluffy banana bread muffins are easy to make, are loaded with fresh bananas, and have lots of chocolate chips.
Ingredients
- 1 ⅓ cups mashed ripe bananas (2-3 medium sized)
- ⅓ cup canola oil
- 1 large egg
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 ½ cups all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¼ cups mini chocolate chips, divided
Instructions
- Preheat oven to 350 degrees. Place 15 cupcake liners in muffin tins.
- In a large mixing bowl, beat the bananas, oil, and egg. Add the sugar and mix again.
- Stir together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Slowly stir the dry ingredints into the wet ingredients until combined. Do not over mix.
- Gently stir in 1 cup of the mini chocolate chips.
- Spoon the batter evenly into the 15 liners. Sprinkle the tops with the remaining chocolate chips.
- Bake for 18 minutes. Remove from the oven and let the muffins cool in the pan for 2-3 minutes, then remove and place on a wire rack to cool completely.
- Store in a tightly sealed container on the counter.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 171mgCarbohydrates: 33gFiber: 2gSugar: 19gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The recipe and post for these Double Chocolate Banana Muffins was first published on November 5, 2013. The were updated and the post was republished on July 10, 2021.
Jessica
They smelled delicious but they did not taste good too much banana taste not enough chocolate or sweet taste they have a bitter taste they're also dry not moist definitely not something I'd make again I made them for my kids for snack after school they each tried one and said they didn't care for them hopefully my husband will eat them.
Jocelyn
I am so sorry that your family did not enjoy these muffins. Our kids love them, so I'm wondering a few things. How ripe were your bananas? Bananas honestly need to be brown and spotty to add that sweet flavor to baked goods. As for them being dry, my first thought is that your oven bakes hotter than mine so they were probably over baked. Ours always turn out sweet and moist.
Ariana
Made these with chocolate chunks, cut back on the sugar a little, added some vanilla extract and espresso powder and they are amazing! This is definitely going in my recipe book!
ABruns
Yummy!
My kids loved these.
I used coconut oil. 3 bananas.
Vanilla yogurt instead of sour cream.
I used 1 cup wheat flour and 1/2 cup of white flour. And used chocolate chips of course.
Thank you sooo much for the recipe!
Bakette
There is no sour cream in this muffin recipe
Mateo Pedersen
I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
Allyson Zea
These muffins are SOOOO delicious! Thank you for this recipe!!!
Julie Blanner
Love these! These are great for the girls in the morning.
Aimee Shugarman
These muffins are so good and fudgy!
lauren kelly
I absolutely love chocolate and banana together! Great recipe!
Yannin
If I wanted to sub the oil and sugar, what could i use instead and what amount ?These look amazing!Also how bananas make 1 1/3 cups? Thanks!
Jocelyn Brubaker
You can substitute coconut oil or greek yogurt if you want. I haven't made these without the sugar. My guess is that you could take out the white sugar, but I would leave the brown sugar. You could try Stevia in place of it if you like, but I do not know how much to tell you. Keep me posted on what you do. Also, 2 full sized bananas should give you enough bananas.
Rebecca {foodie with family}
The banana in here makes it health food, right? So I can eat a whole batch by myself? Oh, YUM!
Jocelyn Brubaker
It definitely makes it health food 🙂
Dena
Made these muffins last night and they are divine. Kids loved them, I loved them and everyone at work taht tried one loved it. Thanks!
Katie Marie
I just made your muffin recipe. They were delicious and my kiddos loved them. Thank you!
Jocelyn Brubaker
I am so glad you and your kiddos loved them! They are one of my favorites!
Ama
I just dropped by to tell you that I've tried your recipe and it's absolutely fabulous. Here is mine:http://amainbucatarie.blogspot.ro/2013/11/briosa-cu-ciocolata-si-banane.html
Thanks a lot! 🙂
kristi@ishouldbemoppingthefloor
This is one of my FAVORITE flavor combos!! They look delicious!
Ashley @ Kitchen Meets Girl
Banana baked goods are my favorite! If I made these, I'd have to hide them from my family and eat them all myself. They look so yummy, Jocelyn!
Heather @ French Press
I LOVE these Jocelyn! I make muffins all the time, and I bet the kids would flip for these chocolaty ones
Jocelyn Brubaker
Thanks Heather!!
Chels R.
I think I could get into these muffins. I'm not much of a banana person, but since they are camouflaged by chocolate I'll bet I wouldn't even taste the banana! Great pics!
Jocelyn Brubaker
Thanks Chels!!
Tonia@thegunnysack
Okay, I need to go buy some bananas and hide them from my family so that I can make these muffins! Yum!
Jocelyn Brubaker
Thanks Tonia!!