These Double Chocolate Banana Muffins are incredibly tender and decadent made with plenty of mashed bananas, cocoa powder, and melty chocolate chips.
Fresh muffins are always a lovely addition to a continental-style breakfast. A classic Banana Chocolate Chip Muffin is always tasty but I raise you one better. Double chocolate muffins are only naturally double delicious. Just like my Triple Chocolate Scones are triple tasty!
Like my Chocolate Zucchini Muffins, these banana chocolate muffins have cocoa powder and chocolate chips. As for the cocoa powder, I like to use Dutch-processed cocoa for the best smooth chocolate flavour without any unpleasant sour or bitter flavour. I use this Rodelle cocoa powder that I can buy at my local Costco.
⭐️ Why You Need to Make This Recipe
- A great way to use up ripe bananas. This recipe calls for 2 cups of mashed ripe banana. That's approximately 4 bananas.
- Easy to make. You can mix up this batter and have muffins in the oven in under 15 minutes!
- Tender and full of chocolate. A generous amount of mashed ripe banana brings tons of moisture and cocoa powder and chocolate chips make them extra decadent.
Here are the ingredients needed to make these chocolate banana muffins.
- Butter - I use salted butter but see the substitution instructions later in this post for instructions on using unsalted butter.
- Brown Sugar - The molasses in brown sugar brings more flavour and moisture to baked goods.
- Eggs - 2 eggs provide structure to these muffins
- Bananas - You will need 2 cups of mashed ripe banana which is around 4 bananas worth.
- Vanilla Extract - I add a little vanilla to almost all of my baking recipes.
- Flour - All-purpose flour is best for this recipe but you could try using part whole wheat flour.
- Cocoa Powder - I use and recommend Dutch-processed cocoa powder.
- Baking Soda - Creates a chemical reaction when combined with liquid, acid, and heat to create carbon dioxide which causes the muffins to rise and gives them a light, airy texture.
- Salt - A major part of making flavours pop in baking.
- Chocolate Chips - Semisweet chocolate is what I use but you could use dark or milk chocolate chips instead.
See the recipe card for measurements.
Step 1: Cream together the softened butter and brown sugar. Add the eggs, mashed bananas, and vanilla extract and continue mixing until combined.
Step 2: Whisk together the flour, cocoa, baking soda, salt, and chocolate chips.
Step 3: Add the dry ingredients to the combined wet ingredients.
Step 4: Mix just until combined. Do not overmix!
Step 5: Scoop into muffin tins lined with muffin liners.
Step 6: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Hint: Another helpful way to check if muffins are done is to tap the top of the muffin with a finger gently. If it springs back, the muffins are done. If your finger makes an imprint, the muffins need a few more minutes in the oven.
Here are some possible substitutions and variations to help make these muffins.
- Salted Butter - You may use unsalted butter with ¼ teaspoon of additional salt.
- Brown Sugar - In a pinch, you could use white sugar instead.
- Chocolate Chips - Chopped chocolate or chocolate chunks may be used instead of semisweet chocolate chips.
Store the completely cooled muffins in an airtight container for up to 4 days.
Freeze muffins in an airtight container for up to 4 weeks.
💡 Top tip
You could also make mini double chocolate banana muffins. Bake for 10-12 minutes in a mini muffin tin that has been greased or lined with mini muffin liners.
These muffins have two full cups of mashed ripe bananas which add tons of moisture, flavour, and sweetness.
🧁 More Muffin Recipes
Looking for other recipes like this? Try these:
If you tried these Double Chocolate Chip Banana Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
Double Chocolate Banana Muffins
- 12-count muffin tin
- parchment paper muffin liners
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
- ½ cup salted butter *softened
- 1 cup light brown sugar *packed
- 2 cups mashed bananas (use ripe bananas)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder (I use Dutch processed)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips *
- Preheat the oven to 350℉. Line the cups of muffin tins with 18 muffin liners or grease with non-stick cooking spray.
- In a large bowl using a handheld electric mixer, beat the butter and brown sugar on high speed until fluffy. Add the mashed bananas, eggs, and vanilla extract and beat until well combined.
- Whisk together the flour, cocoa, baking soda, salt, and chocolate chips in a separate bowl before adding to the wet ingredients. Mix on low speed until the dry ingredients are just incorporated.
- Scoop the batter into the prepared muffin tin, filling each cup to the top with the batter. Bake in preheated oven for 25-30 minutes or until a tester inserted into the top comes out without any raw batter. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
- You may use unsalted butter with ¼ teaspoon of additional salt.
- In a pinch, you could use white sugar instead.
- Chopped chocolate or chocolate chunks may be used instead of semisweet chocolate chips.