Easy Double Chocolate Banana Muffins are soft and moist, filled with chocolate chips, & sprinkled with sugar. Use up some ripe bananas and turn them into these delicious muffins. Perfect for breakfast or a snack and you don’t even have to get the mixer out!
Banana Chocolate Muffins
I have a secret – I don’t like bananas. But, since having kids, we always keep them on hand.
When they get too ripe (no one likes a brown banana. Actually, my brother does, but most people don’t), they’re perfect for baking.
These muffins are chocolatey with a subtle banana flavor (subtle enough for me to love them), and the chocolate chips are nice surprises. Plus, the sugar crust on the top? My favorite.
Why you’ll love these Banana Chocolate Muffins
- Easy Recipe – made from scratch with pantry staples but you don’t even need to get the mixer out!
- Crowd Pleaser – Adults and kids love them.
- Versatile – Use them for breakfast or snacks. They’re great for meal prep at the beginning of the week.
Helpful Tools
- Mixing Bowls – My favorite mixing bowls with grippy bottoms.
- Masher – This comes in handy for smashing bananas.
- Cookie Scoop – This makes scooping out and portioning muffin batter so much easier.
- Muffin Pan – I got this one a few years ago & it washes really easily.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Bananas – You’ll want to use bananas that are soft and starting to brown.
- Oil – Vegetable oil, canola oil, avocado oil…they all work. You could also use unsweetened applesauce they’ll just be a bit denser.
- Egg – One large egg.
- Sugar – I use granulated white sugar.
- Flour – I’ve only tested with white all-purpose flour.
- Cocoa Powder – Unsweetened cocoa powder.
- Baking Soda – To make them fluffy.
- Baking Powder – Again, for rise.
- Chocolate Chips – I use mini chocolate chips so they’re not overwhelming.
- Turbinado Sugar – This raw sugar adds a nice crunchy crust to the top of the muffin and a little sweetness.
How to quickly ripen bananas 🍌
You really want overripe bananas for these muffins because if they’re underripe, they’ll be too firm and not blend as well into the batter. If your bananas aren’t quite ready, you can speed up the process and ripen them in the oven. Place the bananas on a baking sheet and bake, with the skin on, for 10 minutes in a 350°F preheated oven. Let them cool a bit and then you’re good to go!
How to make Double Chocolate Banana Muffins
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: To a large mixing bowl, add the mashed bananas, oil, and egg. Mix together with a spoon.
- Step Two: To another large mixing bowl, whisk together your dry ingredients – sugar, flour, baking powder & soda.
- Step Three: Pour the dry ingredients into the wet ingredients and stir together. Then pour in the chocolate chips and stir to distribute.
- Step Four: Line a muffin pan with wrappers and scoop the batter evenly between the 12 wells. Sprinkle with turbinado sugar. Bake for 20-25 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.
How to serve them
Serve these chocolate banana muffins for breakfast with easy homemade pancakes and bacon & spinach pizza. Or they make a great after school snack.
We like them room temperature but popping them in the microwave for a few seconds to warm them makes them even better.
- To mash the bananas, you can simply use a fork, or its another use for that handy meat chopper I’m always recommending. You can also use a hand mixer, but that seems like more trouble than it’s worth.
- Use bananas that are on their way out (starting to brown). They’re the best for baking.
- Use a cookie scoop to portion out the batter into the muffin wells easily.
Storage & Leftovers
How to store muffins
Baked chocolate banana muffins will keep at room temperature in an airtight container for up to a week.
Freezing Instructions
Freeze baked muffins for up to 3 months. Wrap them tightly in plastic wrap, drop them into a freezer bag and freeze. When ready to serve, you can thaw them on the counter at room temperature for a couple hours, or warm them in the oven or microwave.
Need more muffin recipes? Try these:
Peanut Butter Banana Blender Muffins
Apple Cinnamon Zucchini Muffins
Blueberry Muffins
Nutella Muffins
Mini Chocolate Chip Muffins
Click here to view my entire collection of bread and muffin recipes.
Have more bananas to use up? Try these:
Orange Banana Bundt Cake
Easy Banana Bread
Banana Cookies
Banana Pudding Bars
Double Chocolate Banana Muffins
Ingredients
- 1 ½ cup bananas mashed (this was 3 bananas for me)
- ⅓ cup oil
- 1 large egg
- 1 cup granulated white sugar
- 1 ½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup mini chocolate chips
- turbinado sugar for sprinkling on top
Instructions
- Preheat your oven to 350 degrees F and add liners to 12 wells of a muffin tin or spray with non-stick spray. Set aside.
- To a large bowl, add the mashed bananas, oil, and egg. Mix with a spoon.1 1/2 cup bananas, 1/3 cup oil, 1 large egg
- In another large bowl, add in the sugar, flour, cocoa powder, baking soda, and baking powder. Whisk together.1 cup granulated white sugar, 1 1/2 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon baking powder
- Add the dry ingredients into the wet ingredients and stir well.
- Stir in the mini chocolate chips.1 cup mini chocolate chips
- Scoop the batter evenly into the 12 muffin tins.
- Sprinkle the top of each muffin with sugar.turbinado sugar
- Bake for 20 to 25 minutes – when a toothpick inserted into the center of a muffin comes out clean, they’re done.
Notes
- Vegetable oil, canola oil, melted coconut oil, avocado oil can be used. Applesauce can also be used in place of oil but it makes a slightly denser muffin.
- To quickly ripen bananas, place them on a baking sheet and bake in a 350°F preheated oven for 10 minutes. Let cool slightly then they’re ready to use.
- Store leftovers covered at room temp for up to a week.
- Baked muffins can be frozen for up to 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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