These Double Chocolate Banana Muffins are a great way to use up the ripe bananas on the counter. Plus, chocolate for breakfast always gets my vote.
Do your kids ask why all the time? Our three kiddos always questioned every thing that we said as parents when they were little. Shoot, they still do it as teenagers. “Why did you DO that?” “Why did you SAY that?” “Why does HE get that and I don’t?” Why, why, why?
Most of this was and is just in normal conversation, and we are able to use these questions to give them better learning experiences. They need to realize that life isn’t fair, and that just because one person got something doesn’t mean you will too.
But there are those days that we like to mess with our kids. If they ask why one of their siblings gets something or gets to go somewhere and they don’t, we now have a standard reply.
We just say because we like your brother/sister better than you. Yes, I realize that is probably not the best parenting skills, but some days it is just needed. It gives us a much needed laugh after dealing with all those whys. Plus, the look on their faces is just priceless!
These banana muffins are my favorite way to eat a banana right now. I like these much better than eating bananas plain or eating bananas in oatmeal. Not that those ways are bad, I just prefer chocolate over them!
I also really like that these bakery style chocolate muffins don’t ask me the “why” questions. Like why I am putting extra chocolate in my muffins, or why I am buying more bananas.
It’s the same reason that I like photographing food over kids. Food doesn’t move or talk back to you.
The best chocolate banana muffins have chocolate chips inside and on top too. If there is a way I can incorporate more chocolate into my recipes, I will. These Dark Chocolate Banana Muffins are another one of my favorite breakfast muffins because of all the chocolate goodness!
I actually made these easy banana muffins twice in a few days time because my kids devoured them so quickly. The second time I had to put them on top of the refrigerator and tell everyone they were off-limits until I could get them photographed.
If a food has been “hidden” on the fridge, everyone knows they should leave it alone. That doesn’t always keep them out of it though. Our oldest son confessed later that he ate one of these for breakfast anyway because they were so good.
I can’t blame him for getting into them. They are so good!!!
Tips for making Double Chocolate Banana Muffins:
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.
Stir together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Slowly mix this into the banana mixture. 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. Add the rest of the mini chocolate chips to the top of the batter. Bake for 18 minutes, then remove and let cool in the pan for 2-3 minutes before diving into them.
How long will these 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 batch in one day flat.
They really are best served right away. Although, they will keep for 2-3 days if properly stored in a tightly sealed container.
You can also freeze the muffins, if you would like to keep them longer. Wrap each muffin individually in plastic wrap or place in a sandwich bag, then place the wrapped muffins in a large freezer safe ziplock bag. They should last for up to 3 months this way. Defrost in the refrigerator or on the counter, then warm them up in the microwave for 10-15 seconds.
More breakfast recipes to use up ripe bananas:
- Banana Nut Cinnamon Rolls
- Sour Cream Banana Bread
- Banana Caramel Coffee Cake
- Pineapple Orange Banana Smoothie
- Banana Pancakes
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- 1 1/3 cups mashed ripe bananas (2-3 medium sized)
- 1/3 cup canola oil
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 1/2 cups 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
- Preheat oven to 350 degrees. Place 15 cupcake liners in muffin tins.
- In a mixing bowl, beat the bananas, oil, and egg. Add the sugar and beat again.
- Stir together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Slowly stir into the wet ingredients until combined. Do not over mix.
- Stir in 1 cup of the mini chocolate chips gently.
- Spoon the batter evenly into the 15 liners. Sprinkle the tops with the extra chocolate chips.
- Bake for 18 minutes. Remove from the oven and let the muffins cool in the pan for 2-3 minutes, then remove to a wire rack to cool completely.
- Store in a tightly sealed container on the counter.
- KitchenAid Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
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Amount Per Serving:Calories: 219 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 12mg Sodium: 171mg Carbohydrates: 33g Fiber: 2g Sugar: 19g Protein: 3g
*The recipe and post for these Double Chocolate Banana Muffins was first published on November 5, 2013. The pictures have been updated and it has been republished on January 21, 2019.