These double chocolate banana muffins are ideal for breakfast, brunch, a snack or dessert. Make a double batch, freeze extras, and enjoy whenever you crave a sweet treat.
These double chocolate banana muffins are moist, chocolatey, and full of banana pieces. They come together quickly and are perfect to prepare ahead, freeze, or pack for on-the-go breakfasts. Once you make them, they tend to disappear fast — they’re that good.
Why you’ll love these double chocolate banana muffins:
- Fast to prepare – the batter takes about 15 minutes to mix and the muffins bake in around 20 minutes, so you have fresh muffins in about 35 minutes total.
- Moist texture – ripe bananas keep the crumb tender while cocoa and chocolate chips add rich chocolate flavor.
- Make-ahead friendly – you can prepare the batter the night before and refrigerate it for fresh muffins the next morning.
- Freezer friendly – cool and freeze muffins in zip-top bags; defrost or reheat a few minutes when you want one.
How to make double chocolate banana muffins
Begin by preheating the oven to 370°F (190°C). While the oven heats, prepare the muffin batter so the muffins can go straight into the oven.
In a large mixing bowl, beat softened unsalted butter with brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition so the mixture is smooth and well combined. Stir in mashed bananas; leave some small chunks for texture rather than fully puréeing them — those little banana pieces are a nice contrast to the chocolate.
Sift together the all-purpose flour, unsweetened cocoa powder and baking powder. Gradually add these dry ingredients into the wet mixture and stir until just combined. Overmixing can create dense muffins, so stop as soon as the ingredients come together. Fold in the chocolate chips last so they remain distributed through the batter.
Spoon the batter into a muffin tray lined with paper cases, or use silicone muffin molds. Silicone molds release easily and clean up quickly, but standard metal muffin tins with paper liners work perfectly too. Fill each cup about two-thirds full to allow a rounded top to form while baking.
Bake the muffins for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly pressed. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Good to know
- I used ½ cup of brown sugar in this recipe, but you can substitute with ½ cup granulated sugar or palm sugar. Palm sugar produces a less-sweet, more caramel-like flavor.
- If you prefer extra chocolate, increase the chocolate chips from ¼ cup to ½ cup.
- Use ripe bananas for the best sweetness and moist texture; they may have brown speckles or soft spots.
- All-purpose flour (US) is the same as plain flour (UK).
Double Chocolate Banana Muffins
Ingredients
- 1 stick unsalted butter, softened (110 g)
- ½ cup brown sugar (100 g)
- 2 medium eggs
- 2 ripe bananas
- 1 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- ¼ cup chocolate chips (increase to ½ cup for extra chocolate)
Instructions
- Preheat the oven to 370°F (190°C).
- Beat the butter and brown sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in mashed bananas.
- Sift together flour, cocoa powder and baking powder, then fold into the wet mixture until just combined.
- Fold in the chocolate chips. Spoon the batter into muffin liners or silicone molds, filling each two-thirds full.
- Bake for about 20 minutes, or until a toothpick comes out clean. Cool briefly in the pan, then transfer to a rack to cool completely.
- Enjoy warm or at room temperature; freeze extras for later.
Notes
- This recipe yields about 10 medium muffins; results vary by muffin tin and portion size.
- For a stronger chocolate flavor, increase chocolate chips to ½ cup.
- Ripe bananas give the best sweetness and moisture.
- Batter can be made ahead and refrigerated overnight for morning baking.
- Muffins freeze well in airtight bags or containers.
- Brown sugar can be swapped for granulated sugar or cane sugar, which may yield a slightly different sweetness.
Nutrition
Carbohydrates: 30 g,
Protein: 3 g,
Fat: 11 g,
Sugar: 16 g
Nutrition information is an estimate and may vary depending on brands, substitutions, and portion sizes.
Leave a comment below and share how your muffins turned out.
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