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These Double Chocolate Banana Muffins are sweet and flavorful, made with ripe bananas and plenty of rich chocolate. Perfect for a quick breakfast treat and made in just one bowl!
I love a good banana recipe, which probably comes as no surprise since we’ve shared so many. We’ve basically turned our Double Chocolate Banana Bread (one of our more popular banana recipes!) into these chocolate banana muffins after getting lots of requests from readers.
This is the perfect way to use up those extra ripe bananas. Once they’ve gotten all brown and soft, they’re perfect for adding to muffins or for making our classic banana bread.
If you like the idea of chocolate for breakfast, these chocolate banana muffins were made for you. They go great with a tall glass of cold milk or a cup of coffee!
Double Chocolate Banana Muffins:
These banana chocolate muffins are absolutely loaded with chocolate goodness! I’m using my favorite cocoa powder and lots of milk chocolate chips.
That’s double the chocolate! These chocolate banana muffins have a deep, dark color and a rich chocolatey banana flavor that you’re going to love!
If you want to get the same deep, dark color that you see in the photos you’ll definitely want to use the cocoa powder linked below. It really does the job!
My Favorite Cocoa Powder!
This cocoa powder is Dutch-processed, giving it a rich, deep flavor and color. Hershey’s brand is inexpensive and easy to find.
Ingredients for Chocolate Banana Muffins:
Bananas – This chocolate banana muffin mix starts with ripe, mashed bananas! Very ripe bananas are perfect so if they’ve gone brown (not rotten) this banana muffin recipe is an excellent way to use them instead of tossing! The bananas in our photo are perfectly yellow and pretty – don’t use bananas that look like this. Let them ripen more!!
Milk Chocolate Chips – You can use any variety of chocolate chips that you like – milk chocolate, semisweet, dark chocolate, or even white chocolate chips!
Dry Ingredients – Just a few standard muffin mix ingredients including brown sugar, white sugar, flour, cocoa powder, baking soda, and salt.
Wet Ingredients – You’ll also need softened butter, egg, vanilla extract, and sour cream. The sour cream is useful for keeping the chocolate banana muffins moist and preventing them from drying out!
What We Love About CHOCOLATE BANANA MUFFINS:
- Chocolate: This is probably obvious but all that chocolate is pretty amazing! The rich chocolatey cocoa and milk chocolate chips are perfect.
- Flavor: Banana and chocolate are a match made in heaven and you get bits of both in this recipe.
- Meal Prep: This recipe makes a dozen muffins, so you’ll have some for today and some for later this week!
How to Mash Bananas:
If you’ve got an electric hand mixer then you can make this nice and simple! Just peel the bananas, break them into smaller pieces, and use the mixer to mash them in a mixing bowl. Simple!
If you don’t have a hand mixer or would prefer not to use one for mashing the bananas you can just as easily use a fork! A potato masher would also work well.
You’ll need about a cup of mashed banana, which is roughly three medium sized bananas.
CHOCOLATE BANANA MUFFINS RECIPE TIPS:
- Sift: Sifting the dry ingredients like the flour, cocoa, and baking soda will remove any clumps and improve the texture of the batter. This is a step that I usually skip, to be honest, but if you want the very best results, go ahead and sift away!
- Bananas: Make sure to use very ripe browned bananas! They are sweeter and softer and perfect for mashing.
- Sour Cream: It’s an important ingredient that makes these into rich, moist muffins that won’t dry out. If you don’t want to use sour cream you could use plain Greek yogurt instead!
- Mixing: Be careful not to overmix the ingredients in the muffin batter. This will lead to tough muffins and no one wants that.
Step by Step Instructions:
Beat: Add the softened butter to a mixing bowl with the sugars and beat together until they are well combined!
Combine: Add the egg, vanilla extract, mashed bananas, and sour cream and beat until just combined.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Dry Ingredients: Stir the flour, cocoa powder, baking soda, and salt into the mixing bowl with the wet ingredients until it forms a batter.
Scoop: I like to use a cookie scoop to keep things simple. You could also use a spoon or even an ice cream scoop! Scoop the batter into the wells of your muffin tin, filling them until they are 2/3 of the way full.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake: To finish preparing sprinkle the top of each muffin with the chocolate chips and gently press them into the muffin batter. Bake them for 18 to 20 minutes or until a tester comes out clean.
Let the double chocolate banana muffins cools before serving.
Recipe FAQs:
These chocolate banana muffins will last on the counter for 3-4 days. Store them in a ziptop bag with a paper towel on the counter.
Yes! Wait for them to cool completely before wrapping plastic and then foil and storing for up to a few months in the freezer.
MORE EASY MUFFIN RECIPES!
- Mini Chocolate Chip Muffins
- Mini Pumpkin Muffins
- Applesauce Muffin Recipe
- Chocolate Peanut Butter Muffins
- Monkey Bread Muffins
- Blueberry Streusel Muffins
Double Chocolate Banana Muffins
Ingredients
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 medium bananas mashed – about 1 cup
- 1/4 cup sour cream
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Place muffin liners into a muffin tin.
- Add the butter and sugars to a mixing bowl and beat until well combined.
- Beat in the egg, vanilla, banana, and sour cream until just combined.
- Stir in the flour, cocoa powder, baking soda, and salt.
- Scoop the batter into the muffin wells, filling them 2/3 of the way full.
- Sprinkle the top with chocolate chips and gently press them into the batter.
- Bake for 18-20 minutes or until a tester comes out clean.
- Let the muffins cool before serving.
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