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. 😉
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.
Please tell me I’m not the only one that buys bananas specially for making breads and muffins.
I feel like normal people by bananas to 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:
- Whisk together melted butter, dark brown sugar, egg, and vanilla
- Whisk in mashed bananas <– make sure they’re super ultra ripe for maximum flavor
- Stir in flour, cocoa powder, baking soda, baking powder, cinnamon, and salt
- Stir in dark chocolate chips or chunks
- Bake ’em up
- 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.
– Jennifer
Are you as obsessed with muffins as I am? What flavor should I make next? Show Me the Yummy!
- 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
- 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, lower heat to 350 degrees F (keep muffins in oven) and 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!
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!
Haha!! Thanks so much Kathy!!! 🙂
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!!
Hi! We actually have TONS of healthy recipes. You can find all our healthy recipes here: https://showmetheyummy.com/recipe-search/?utm_source=smtymenu&utm_campaign=healthyrecipes&_sft_health=healthy You can find all our healthy-ISH recipes here: https://showmetheyummy.com/recipe-search/?_sft_health=healthy-ish
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.
Sure! The initial high temperature helps them get really tall mounds! Just bake at 350 for about 20-ish minutes 🙂
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!
Thank you so much Denden!! 🙂
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.
Love it! Thanks Aleigha! 🙂
where does the baking soda go???
In with the baking powder.
The house smell amazing, and the muffins are sooo delicious and chocolatey! Everyone agrees.E
Thanks so much Ellen!
These were absolutely delicious! My three boys and I are in love with this recipe!
Yay!! Thank you so much! 🙂
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!
Aww yay!! Thanks so much Alex!
it ‘s super great! my family love it much! thanks for sharing 🙂
Thanks Isabella! 🙂
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.
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!