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Best Ever Double Chocolate Banana Muffins

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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. 

Two chocolate banana muffins stacked on top of each other on a colorful napkin. More muffins and a jug of milk are behind them.

Chocolate Banana Muffins

Every week I buy one bunch of bananas to eat and one bunch of bananas to bake with.  Banana is perfect for adding to things like these 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.  If you love chocolate and banana as much as us, you should try this chocolate banana bread too.

Two chocolate banana muffins stacked on top of each other with a bite out of the top one showing all the chocolate chips inside.

Ingredients for Chocolate Chocolate Chip Banana Muffins

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 great.
  • 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. 
  • 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, but we prefer to use mini chocolate chips in our muffins.
Two double chocolate banana muffins stacked on top of each other on a colorful napkin. More muffins and milk behind them.

How to make Double 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 are a perfectly acceptable way to eat chocolate for breakfast, am I right?

  1. 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.
  2. Mix together the mashed ripe banana, oil, sugar, and egg in a large bowl.
  3. 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.
  4. Add 1 cup of the mini chocolate chips to the batter and stir gently.
  5. Spoon the muffin batter evenly into 15 cupcake liners that are in a muffin tin.
  6. Sprinkle the remaining mini chocolate chips evenly on the tops of the muffin batter.  
  7. Bake for 18 minutes, then remove and let cool in the pan for 2-3 minutes before diving into them.

Banana 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 1/2 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
Two chocolate banana muffins in a teal muffin wrapper stacked on top of each other.

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.

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.

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Two chocolate banana muffins with chocolate chips on a colorful napkin. A red plate with more muffins is behind them.

More Easy Banana Recipes

Two double chocolate banana muffins stacked on top of each other on a brown polkadot napkin.

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Two chocolate banana muffins stacked on top of each other.

Double Chocolate Banana Muffins Recipe

Yield: 15 muffins
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

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 1/3 cups mashed ripe bananas (2-3 medium sized)
  • 1/3 cup canola oil
  • 1 large egg
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/4 cups mini chocolate chips, divided

Instructions

  1. Preheat oven to 350 degrees. Place 15 cupcake liners in muffin tins.
  2. In a large mixing bowl, beat the bananas, oil, and egg. Add the sugar and mix again.
  3. 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.
  4. Gently stir in 1 cup of the mini chocolate chips.
  5. Spoon the batter evenly into the 15 liners. Sprinkle the tops with the remaining chocolate chips.
  6. 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.
  7. Store in a tightly sealed container on the counter.

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Muffins and Scones
Two pictures of Chocolate Banana Muffins collaged together with a teal text box.

*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.

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Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.

Learn More About Jocelyn

Comments

  1. Ariana says

    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!

    Reply

  2. ABruns says

    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!

    Reply

  3. Mateo Pedersen says

    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.

    Reply

  8. Yannin says

    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!

    Reply

    • Jocelyn Brubaker says

      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.

      Reply

  10. Dena says

    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!

    Reply

  14. Ashley @ Kitchen Meets Girl says

    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!

    Reply

  16. Chels R. says

    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!

    Reply

  21. Beth @ bethcakes says

    These look like a perfect afternoon snack! Wish I had one right now. 🙂 I didn’t start eating bananas really until I started baking with them. It’s great to always have some in the house for either!

    Reply

  22. Jess @ On Sugar Mountain says

    teehee my mom was so relieved when I started school, then I could ask the teacher “why” all the time instead of her! I don’t have to ask why about these muffins though: chocolate and bananas are ALWAYS a great combo, especially for breakfast!

    Reply

  36. Samantha @ Five Heart Home says

    I can see why these didn’t last long at your house, Jocelyn…they sound delicious! I just can’t get enough of banana treats, and you can’t go wrong combining banana with chocolate like you did in these muffins! And thanks so much for mentioning my Brown Butter Banana Bars…that was so sweet and I really appreciate it! 🙂

    Reply

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