If you are looking for an easy, delicious treat that combines the rich goodness of chocolate with the natural sweetness of ripe bananas, these Double Chocolate Banana Muffins are exactly what you need. (Yes, need!) Moist, fudgy, and packed with chocolate chips, they make the perfect snack, breakfast, or anytime pick-me-up. Plus, they are so easy to make with no special equipment required! Whether you’re a banana bread fan or just craving a chocolatey muffin, these are sure to become a favorite. Oh, and if you love muffins, you have ‘muffin’ to lose 😜 by checking out my Best Muffin Recipes!
Ingredients & Substitutions
- Butter: Using melted and slightly cooled unsalted butter helps mix the ingredients smoothly without cooking the eggs or bananas. It also keeps the batter nice and even for soft, tender muffins. If using salted butter, you may want to lessen the amount of salt.
- Bananas: This recipe is perfect for using up ripe bananas! And if you’ve got a bunch of them, be sure to check out all my other banana recipes, too, for the ultimate banana recipe collection!
- Cocoa Powder: This recipe calls for Dutch-process cocoa powder for a smoother, less acidic chocolate flavor. But if you don’t have it, regular unsweetened cocoa powder works just fine. You might notice a slightly different taste, but the muffins will still be delicious!
- Chocolate Chips: I use semi-sweet chocolate chips here for the perfect balance of sweet and rich. Feel free to swap in dark, milk, or even white chocolate chips depending on your mood; they will all work great and add a little extra fun to these muffins!
Why Start Muffins at a High Temperature Then Lower It?
Starting your muffins at a high temperature (425°F) helps them rise quickly and develop those beautiful, domed tops, just like bakery-style muffins! Lowering the oven to 350°F after a few minutes lets the inside bake through evenly without drying out or overbaking the outside. This method gives you moist, fluffy muffins with a perfect rise every time.
How To Know When Double Chocolate Banana Muffins Are Done Baking
Because these muffins are rich and dark from the chocolate, it can be tricky to tell when they’re done just by color. Instead, look for these signs: the tops should be set and spring back lightly when you press them gently. Also, a toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. That means they’re perfectly baked!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts, pecans, or even a swirl of peanut butter (or peanut butter chips) work great in these muffins. You can also toss in shredded coconut, dried fruit, or a mix of chocolate chips for extra texture and flavor. Just keep the total mix-ins to about ½–¾ cup so the muffins bake evenly.
How To Store Chocolate Banana Muffins
Let the muffins cool completely, then store them in an airtight container at room temperature for up to 3 days. You can refrigerate them for up to a week, but keep in mind that refrigeration can dry them out faster. So, I recommend keeping the muffins at room temperature if you’ll eat them within a few days. For a warm, just-baked feel, pop one in the microwave for a few seconds before serving!
Can I Freeze Chocolate Banana Muffins?
Absolutely! Let the muffins cool completely, then wrap them individually in plastic wrap or foil and place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2–3 months. When ready to enjoy one, just thaw at room temperature or warm it in the microwave for 20–30 seconds.
Double Chocolate Banana Muffins
Ingredients
- ⅓ cup (80 g) unsalted butter, melted, slightly cooled
- 4 large ripe bananas, mashed
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (91 g) semi-sweet chocolate chips, plus more for topping
Instructions
- Preheat oven to 425°F. Line a standard 12-cup muffin tin with paper liners and lightly spray with nonstick baking spray.
- In a large bowl, use a fork to mash the bananas. Some chunks are okay.
- Add the slightly cooled melted butter, granulated sugar, egg, and vanilla extract. Whisk together until fully combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt.
- Add the dry ingredients to the banana mixture. Use a rubber spatula to gently fold everything together until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin cups, filling each cup almost to the top (about ¾ full). Top with extra chocolate chips.
- Bake at 425°F for 5 minutes.
- Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 10–12 minutes, or until the tops are set, spring back lightly when touched, and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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What the Test Kitchen had to say about this recipe:
Autumn
These are so easy to make and so delicious, especially warm! I love the chocolate banana combination!
Elizabeth
Chocolate and banana is one of my favorite combinations, so I loved these muffins!
Bella
These are really good! I want to try adding peanut butter to my batch next time!
Stephanie
I can't believe how easy these muffins are to make, and they are really soft and moist with the perfect amount of banana flavor in there!
These look delicious. Making them today if I can find ripe bananas!