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Double Chocolate Banana Muffins Recipe

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177 Comments
4.97 from 106 votes
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These double chocolate bananas muffins are ridiculously easy to make . . . and even easier to eat. Full of ripe bananas, brown sugar, cocoa powder, and dark chocolate chunks! Socially acceptable for breakfast, but decadent enough for dessert. 😉 

Four double chocolate banana muffins stackedDouble chocolate banana muffins, because we could all use a little something sweet in our lives. 🙂

You guys.

I just love muffins.

I love them so much.

Even though I’m definitely more of a savory person than a sweet breakfast person, I do have a special place in my heart stomach for really good muffins.

While Trevor is more of a fruity muffin person, I am definitely a gimme all the chocolate muffins kinda girl.

If you’re with Trevor, be sure to check out this berry banana bread recipe (would probably make GREAT muffins), but today, this ones for my fellow chocoholics.

Say hello to double chocolate banana muffins, my friends.

Chocolate muffin with bite out held

Double chocolate banana muffin unwrapped side view

Please tell me I’m not the only one that buys bananas specially for making breads and muffins.

I feel like normal people buy bananas for snacking, then maybe a few of them don’t get eaten before they get too ripe, so THEN they use the leftovers for breads and muffins.

But me?

Nope. I really dislike snacking on bananas.

So I buy them.

And wait.

Until they’re SO brown and gross, yet perfect for baking.

Please tell me I’m not the only one.

Regardless, here’s how you make double chocolate banana muffins:

  1. Whisk together melted butter, dark brown sugar, egg, and vanilla
  2. Whisk in mashed bananas <– make sure they’re super ultra ripe for maximum flavor
  3. Stir in flour, cocoa powder, baking soda, baking powder, cinnamon, and salt
  4. Stir in dark chocolate chips or chunks
  5. Bake ’em up
  6. DEVOUR.

I really did devour these . . .

I have zero self control when it comes to fresh outta the oven, moist, banana-y, ultra chocolate-y, served with a little bitta buttah double chocolate banana muffins. YUM.

These muffins are quick and easy to make and are definitely a crowd pleaser making them perfect for easy weekend brunches! Because they’re muffins, they’re socially acceptable for breakfast, but because they’re double chocolate, they’re definitely good enough for dessert . . . warm . . . with ice cream.

Two double chocolate banana muffins stackedBut I’m not speaking from experience or anything. 😉

– Jennifer

Are you as obsessed with muffins as I am? What flavor should I make next? Show Me the Yummy!

These double chocolate bananas muffins are ridiculously easy to make . . . and even easier to eat. Full of ripe bananas, brown sugar, cocoa powder, and dark chocolate chunks! Socially acceptable for breakfast, but decadent enough for dessert. ;) showmetheyummy.com #chocolate #bananamuffins

Double Chocolate Banana Muffins

4.97 from 106 votes
These double chocolate bananas muffins are ridiculously easy to make . . . and even easier to eat. Full of ripe bananas, brown sugar, cocoa powder, and dark chocolate chunks! Socially acceptable for breakfast, but decadent enough for dessert. 😉
Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 12 muffins
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Ingredients

US Customary - Metric
  • 6 tablespoons unsalted butter melted
  • 3/4 cup dark brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup mashed ripe bananas about 3 large bananas
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon optional, but highly recommended for more flavor
  • 1/2 teaspoon salt
  • 3/4 - 1 cup dark chocolate chunks plus more for topping
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Instructions

  • Pre-heat oven to 425 degrees F and line a standard 12 cup non stick muffin tin with paper liners.
  • In a large bowl, whisk together sugar, butter, egg, and vanilla.
  • Whisk in mashed bananas.
  • Add in flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Use a spatula to mix. Don’t over mix.
  • Gently stir in dark chocolate chunks.
  • Scoop evenly into prepared muffin tin. You should get 12 muffins.
  • Top with a few more chocolate chips.
  • Bake for 5 minutes at 425 degrees F and then lower heat to 350 degrees F (keep muffins in oven)
  • Bake an additional 12-14 minutes, or until a toothpick comes out *almost* clean. **Don’t over bake and make sure you’re not sticking a toothpick into a chocolate chip**
  • Remove from pan and enjoy!
Rate This Recipe
STORING
Room Temp:1-2 Days
Refrigerator:7 Days
Freezer:2-3 Months
Reheat:Microwave or bake until heated through
*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts
Double Chocolate Banana Muffins
Amount Per Serving
Calories 236 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg11%
Sodium 213mg9%
Potassium 268mg8%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 20g22%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 1.7mg2%
Calcium 71mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: banana, double chocolate, easy
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Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Breakfast
Cuisine: American

Reader Interactions

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  6. Sheryll

    Meridian, Idaho

    5 stars WOW!! These really are amazing and so easy to make. They’re moist and sweet and perfect for the chocolate craving in anyone.
    Reply

  7. Cynthia

    United States

    5 stars These muffins taste absolutely delicious! Make sure to add the cinnamon even if you don’t think they should have it! We loved em’!
    Reply

  8. Margo

    United States

    5 stars “These are a keeper!” As hubby ate his first 2 and I agree. I’ve made many banana, banana/chocolate muffins and all were good, but these are GREAT! I believe it’s the cinnamon, as none of the other recipes I’ve tried had it in the ingredients. I’ve made these twice now. Hubby informed me that I don’t need to share these with friends, neighbors, etc. anymore. 😁
    Reply

  14. Deepanjali

    Kolkata, West Bengal

    5 stars It was soft, moist and fluffy! The banana and chocolate went well together. I cut the portion down to a third and it still worked!
    Reply

    • Jennifer @ Show Me the Yummy

      Absolutely! Oil actually adds more moisture than butter, so these will be great! They won’t have that buttery taste though. I’d suggest coconut oil or another neutral flavored oil like canola oil.

  17. Mitch

    Athens, Attica

    5 stars Love love love your recipe! Thank you Jennifer! I used 2 eggs though instead of 1 and I added walnuts as well to have that crunch. It’s sooo good! I wish I can show you a photo of my muffins.
    Reply

  22. Krista

    United States

    5 stars Excellent recipe! My 15 year old loves to cook so gave him the recipe & let him have at it. Turned out delicious! Huge hit with entire family!
    Reply

  23. Asma

    Jakarta, Jakarta

    5 stars These were the best muffins I’ve ever made … the texture and the taste. Brown sugar should be tightly packed
    Reply

  25. Lisa

    Brooklyn, New York

    5 stars Third time making these muffins. They are delicious! However, I tweaked it a little because I don’t like it too sweet, as well as prefer a richer chocolate taste. I cut the brown sugar down to 1/2 a cup, and used 60% dark chocolate chips. Aside from those changes, I followed the recipe as instructed, and muffin is perfect every time. Thanks for sharing your recipe!
    Reply

  27. Anonymous

    United States

    5 stars This recipe is so delicious! I have made it a handful of times and it comes out perfect each time.
    Reply

  28. Natalia

    Vancouver, Washington

    5 stars These are uhMAYYzeeng!!! Only modification I made was to substitute butter for coconut oil, but followed the rest of the recipe as-is without any problems. Turned out perfect and will definitely make again. Me and my old bananas thank you!!! 😉❤️
    Reply

  31. Denise

    South Lyon, Michigan

    5 stars Gooey, chocolaty and easy!! My kind of recipe! I made with oat flour- relish! Love your pictures and bit on purpose for buying bananas. 🙂
    Reply

  33. Sarah

    Feilding, Manawatu-Wanganui

    4 stars Yummy. great texture. Got stuck to my pan though so a little rough looking but still taste amazing
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you enjoyed, Sarah! I’ve never had a problem with them sticking… you could try a new non-stick pan, coat generously with cooking spray, and let them cool slightly (5-10 minutes) before removing!

    • Jennifer @ Show Me the Yummy

      I always recommend following a recipe as written, if possible! The chocolate chips add sweetness and a gooey, melty texture. You can try without if you want! They just won’t be as sweet and may be a bit drier.

    • Amanda

      Auckland, Auckland

      5 stars I made them without as my daughter doesn’t eat them in her lunchbox if they are too sticky 😀 delicious still

  37. Ami

    Vilvoorde, Flanders

    5 stars Hi. Great recipe. If I may,I just found a typo and here it is: “I feel like normal people by bananas to for snacking” The rest is perfect, thanks for this amazing banana double chocolate muffins!
    Reply

  43. Constance

    Sydney, New South Wales

    How much in metric is 6 tablespoons of butter, ie in grams? And is there a substitute for dark brown sugar? Really keen to give this recipe a try!! Looks amazingly yummy!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Constance! I just googled it and google says 6 tablespoons is equal to 85 grams of butter. Hope that helps! You could use light brown sugar or granulated sugar if necessary.

    • Jennifer @ Show Me the Yummy

      Store them in an airtight container or sealed ziplock baggie for 3-4 days at room temperature. You could also seal them and put them in the freezer for up to a month. They reheat really well! I don’t like putting them in the fridge because they tend to dry out. Hope that helps! 🙂

    • Jennifer @ Show Me the Yummy

      The recipe calls for cocoa powder (which is unsweetened), not sure what the difference is between cocoa powder and natural cocoa powder!

  50. Anonymous

    Concord, Massachusetts

    5 stars Made a vegan version with chia seeds for eggs, smart balance and vegan chocolate, got rave reviews and requests for your recipe. Thanks!
    Reply

  55. Mel

    Wirtz, Virginia

    5 stars This recipe is amazing! It is so simple to follow and the end result does not taste like your typical banana muffin! I added chopped up rolos just because I had them left over and they came out awesome. My only suggestion if you’re going to add the rolos, is to make sure they are completely covered with batter. Thank you so much for this recipe, they were gone less than 12 hours after I made them! Everyone loved them!
    Reply

  61. Mary

    Warwick, New York

    Hi seems like an awesome Recipe can’t wait to try it What brand measuring cups did you use please
    Reply

  64. Bex

    Auckland, Auckland

    5 stars Had a couple of frozen banana’s I wanted to get out of my freezer so decided to try this recipe. My daughter wasn’t overly excited about this though as she told me she doesn’t like banana muffins. As they were baking she came out to say they smelt good. Then once they had cooled and she tried her first one she said they were delicious and went to grab another. This recipe got the thumbs up from my an anti-banana muffin daughter 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Maria, I just updated the recipe with metric conversions. You can click on the “Metric” link right above the ingredients and you should see everything converted!

  66. Jennifer @ Show Me the Yummy

    Hi there! If the batter was thicker than the video, then you probably over measured your dry ingredients!
    Reply

  67. Mikaela

    United States

    5 stars I made these with GF flour and at high altitude and they still turned out AMAZING! Thanks for this recipe! 🙂
    Reply

  69. Anonymous

    Cassville, Missouri

    5 stars These are seriously delicious! They are honestly the best chocolate muffins I’ve ever eaten!
    Reply

  73. SOPHIA

    United States

    5 stars SOOO amazing! I make chocolate banana muffins every Christmas, but the website that I use the recipe closed! This one is even better!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jennifer! Thanks so much! So glad your muffins turned out great! 🙂

  76. Grace

    Toronto, Ontario

    5 stars My husband loves to buy muffin from the store. So I decided to make your recipe and it was so good!! Thank you and I’ll keep this recipe.
    Reply

  78. Dionne

    St. Albert, Alberta

    5 stars Excellent! Definitely a keeper recipe!! Though I think I’d leave out the cinnamon next time as I think they’d be better without! To each their own though! Thank you!
    Reply

  79. The

    Brandon, Mississippi

    5 stars This is THE BEST RECIPE for chocolate banana muffins EVER!! I’m about to make my 3rd batch in 2 weeks, if that tells you anything 😛
    Reply

  81. Nadia

    Nicholasville, Kentucky

    5 stars I was looking for a light textured muffins and I found them here! Thank you! My husband asked me to make them again the next next after I’ve made them first time. I added walnuts inside and less chocolate chips.
    Reply

  82. Judy

    Plymouth, Massachusetts

    5 stars These were totally, absolutely, scrumptiously delicious—deep chocolate taste and very moist too- and EASY to make. I misread the recipe and baked them at 425° for the entire time. I checked them before the total 17 minutes of time was up (I do not remember exactly when). Some were done, some left a tiny streak of chocolate on the toothpick, so I took the pan out of the oven and left the muffins in the pan for a few minutes. They came out perfect!
    Reply

  83. Corrinne

    Australia

    5 stars I made these muffins today and all I can say is WOW!!! I had cook them a little longer and at 180*c (I’m in Australia). They were devoured by all.
    Reply

  84. Deb

    Pickardville, Alberta

    5 stars Very good. Don’t skip the cinnamon and add 1 tsp. of dry instant coffee. Amazing deep chocolatey flavour.
    Reply

  86. Christina

    Charlottesville, Virginia

    5 stars Made these as mini muffins. They were great!! Baked at 400 for 5 min, lowered to 325 for 9. I got 44 muffins.
    Reply

  88. Lisa

    Regina, Saskatchewan

    5 stars I made these gluten free and they turned out great! Just substituted a gluten free four blend mixed with a bit of coconut flour, ground/sifted oats, and a pinch of xanthan gum. We will be making these again – a good change up from our regular banana chocolate chip muffins.
    Reply

  91. Lisa

    Saint John, New Brunswick

    Ok. So, we buy and use lots of bananas – ice cream sundaes, crepes, pancakes, cereal, oatmeal, yogurt, etc. Some weeks you can’t keep enough of them and some weeks no one eats them. That’s when we have so many that we can’t use all at once so we freeze them. However, thawed bananas tend to produce a more watery mush. What do you recommend to compensate for this? Also, looking at your video, it looks like you used cupcake tins (2” bottom diam.) vs. muffin tins (2.5” bottom diam.). I barely got 12 muffins and they were barely 1/2 full. Looking forward to your recommendation so I can make these again. Thanks.
    Reply

    • Jennifer @ Show Me the Yummy

      I don’t have any experience with freezing, thawing, and using bananas, but my best guess would be to maybe drain them in a colander for a bit? That way some of the extra moisture gets out. I honestly have no idea what size my muffin tin is, I assumed a standard muffin/cupcake tin was the same across the board!

  93. Alex

    Thunder Bay, Ontario

    5 stars these muffins were so good! I had to really practice my self control to stop myself from eating a 4th one. I’m definitely making this recipe again because they taste amazing!
    Reply

  97. Aleigha

    Renfrew, Ontario

    5 stars Made these but halved the butter and added 3tbps of coconut oil and melted it! I also added in a mashed avocado, and put in half a cup of sugar. So yummy.
    Reply

  98. Denden

    Can these muffins be baked at a single temp instead of two? What’s the purpose of initially baking at a high temp? Our ancient oven’s temp fluctuates during baking so keeping it at a single temp is hard already. I’d really like to try your recipe, though. TIA.
    Reply

    • Jennifer @ Show Me the Yummy

      Sure! The initial high temperature helps them get really tall mounds! Just bake at 350 for about 20-ish minutes 🙂

    • Denden

      5 stars My 14-year-old daughter and I tried this yesterday but we used choc chips instead of the chunks because those were what we had. The muffins were molto delizioso!! The only downside is they’re going too fast so it’s pointless to freeze half of them. Haha. I’ll get the choc chunks today when I go grocery-shopping. I have a lot more spotted nanas sitting on the counter begging to be saved. Thanks, Jennifer!

  99. elle's

    5 stars I’m diabetic, but love chocolate muffins so I had to click on these! Love looking at your cookie and cake recipes. Sadly, I can’t eat them because they spike my blood glucose to dangerous levels. :/ Any chance you two consider making some healthier treats? I know you don’t aim to make health food here but your creations are so beautiful that I think you’d do a great job making low sugar food look great!!
    Reply

  100. Kathy

    5 stars ohmy…made these for the family and they are sooo yummy! Put them into mini muffin tins thinking they’d last longer because they’re smaller 😀 silly me!
    Reply
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