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Double Chocolate Banana Muffins Recipe

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332 Comments
4.97 from 202 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. 🙂

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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 202 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!
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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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  1. Sona

    Pittsburgh, Pennsylvania

    5 stars Absolutely amazingly divine chocolate decadence ! Easy to follow and gourmet muffins. These are sure to be a hit!
    Reply

  9. Zoe

    Canada

    5 stars So light, fluffy and chocolatey! Bonus points for an easy recipe. Absolutely delicious. Wish I could give you more stars!
    Reply

  19. Julie

    Toronto, Ontario

    5 stars Delicious! I used whole wheat flour and replaced half the cocoa with chocolate protein powder and a handful of chia seeds. I also subbed in oil for butter just because of what I had on hand. Delicious! I like the extra the cinnamon gives to the muffin and the two baking temperatures was new for me too!
    Reply

  32. Sydney

    Janesville, Wisconsin

    4 stars Pretty tasty! I added the cinnamon, but still couldn’t taste it… overall can really taste the banana tho!
    Reply

  39. Jeff

    Canada

    4 stars Good recipe but I’m not sure the metrics on the bananas are right. It calls for 3 large bananas or 150g, but 2 small bananas weigh ~190g for me. So if you’re measuring by weight i’d definitely use something closer to 250g of mashed banana.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks for the heads up, Jeff! Sometimes the metric calculation gets skewed. I’m looking into it, I’m going to mash, measure, and also weigh some bananas to get a more accurate calculation. Hope you loved the muffins 🙂

  42. JC

    Chicago, Illinois

    5 stars yum! I made these in 24 mini muffin tin and used the same timing (5 min at 425F and 12 min at 350F) – came out soft and light!!
    Reply

  45. Julie

    Oshawa, Ontario

    5 stars Really good recipe! I am not a huge fan of banana muffins, but these muffins turned out to be so good! Moist and chocolatey, with just a hint of banana! I used semi sweet chocolate chips and topped it with broken pieces of a Lindt dark chocolate bar! Heaven!
    Reply

  47. Pandora

    Toronto, Ontario

    5 stars Hands down the best banana chocolate muffin I’ve ever made. Thank you so much for sharing this wonderful recipe, super easy to make too. Love it!!
    Reply

  48. Nathalie

    Carnation, Washington

    5 stars I made a coupla tweaks to the recipe. Instead of cinnamon, I put in espresso powder; and, I used two kinds of chips (milk chocolate and espresso morsels). The result is this soft, kinda fudgy, very chocolatey muffin with pockets of melted chocolates. 😍
    Reply

    • Jennifer @ Show Me the Yummy

      Ooo I bet it’s so yummy with the espresso powder and the espresso morsels. Great idea, Nathalie! 🙂

    • Jennifer @ Show Me the Yummy

      Thanks Christie! Same directions with 5 minutes at 425 then lower to 350 and cook for 30+ minutes or until middle is done. If the top gets too brown, cover with foil. 🙂 That would be my best guess!

    • Jennifer @ Show Me the Yummy

      Thank you, Beth!! I definitely love to use my overripe bananas in these too! No waste! 🙂

  60. Annie

    San Diego, California

    5 stars hi! i was wondering if it is possible to make the mixture the day before i plan to bake the muffins, and if so how should i store the mixture?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Annie! I’ve never tried and since the prep time is 10 minutes, I’d recommend making and baking as written! If you want to experiment, you can make the batter in a bowl, cover it with saran wrap, then store in the fridge. While the oven is preheating, I’d let the batter sit out at room temperature, then scoop and bake as directed. That would be my best guess!

  62. Cherry

    Singapore, Central Singapore Community Development Council

    Hi thanks for the recipe. It looked yummy! Can I use semi sweet chocolate to replace dark choc?
    Reply

  65. Kristina

    United States

    5 stars First off I just want to say that this is hands down the BEST recipe I have ever tried! I have made your banana Muffins over 10 times and they are always a huge hit followed by me sharing the link to your recipe 😍 however I was wondering is it possible to make them in MINI MUFFINS? I would love to make them smaller for my son.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks, Kristina! You should be able to make them mini muffins, you’ll just want to lessen the cook time. Start at about half and then bake more as needed. Hope that helps!

  75. Juliet

    Oakland, California

    5 stars Wow, this is decadent and moist. The cinnamon adds some complexity to the flavor that blends in well. Our bananas were spotting and I ran out of dark brown sugar so it was 50% golden brown. Not too sweet and received the kids’ approval. Used half semi-sweet and half bitter sweet chocolate on the lower end of the quantity range and it seemed balanced in flavor; mostly because this recipe (doubled) cleared out my pantry! So really, the recipe is very forgiving and the results have a mouth watering look!
    Reply

  80. Kae

    Singapore, Central Singapore Community Development Council

    5 stars Hi I am really looking forward to making these because it looks so good😋! May I inquire what the measurements are in grams pls? I come from a place where we commonly use grams instead of cups. Appreciate the help, thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kae! There is an option to switch the measurements to metric in the recipe card just above the ingredient list. Hope that helps! 🙂

  83. Gem

    Mandaluyong City, Metro Manila

    5 stars Hi there! I love your double choco banana recipe! the choco banana flavors blended well and gave a distinct taste. I just have a question. I plan to bake two batches of muffins with 12 muffins per batch. Do i need to preheat again the oven to 425 degrees F after I take out my first batch of muffins? or can I just continue with temperature of 350 degrees F until my 2nd batch of muffins? I would really appreciate your reply. Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      From what I’ve read, it’s not easy to replace oat bran for flour. I’d recommend googling “oat bran chocolate banana muffins”. 🙂 Hope that helps!

  87. Mikayla

    Atlantic Beach, Florida

    5 stars Whoa. That’s literally all I want to say. But I’ll leave a more detailed review… haha. SO decadent. SO stinking easy. I usually make a mess in the kitchen and didn’t at all this time. PLUS the taste was amazing!!! I actually used pb chips, milk choc chips, and dark choc chips but I don’t think it makes a difference! All would be good!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Mikayla! It sounds delicious with the three kinds of chips. Great idea! I’m so glad you loved the recipe 🙂 it’s one of my favorites too!

    • Kae

      Singapore, Central Singapore Community Development Council

      5 stars Hi I am really looking forward to making these because it looks so good😋! May I inquire what the measurements are in grams pls? I come from a place where we commonly use grams instead of cups. Appreciate the help, thank you!

  88. Bex

    Auckland, Auckland

    5 stars My daughter isn’t a fan of any kind of baking with bananas but I made these and she’s been scoffing them down! These muffins and easy to make and delicious. Thank you so much!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Bex! Awesome to hear your daughter loved the muffins! Thanks for the feedback 🙂

    • Jennifer @ Show Me the Yummy

      Hi Lorena! A loaf pan should be fine… I’ve never tried! Same temperature, but I’m not sure how long. Start with 20 minutes and add from there until an inserted toothpick comes out clean – you may need to cover with foil if the top is getting too dark.

  99. 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

  100. 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

  101. 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

  107. 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.

  110. 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

  115. 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

  116. 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

  118. 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

  120. 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

  121. 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

  124. 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

  126. 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

  130. 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

  136. 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!

  143. 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

  148. 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

  154. 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

  157. 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!

  159. Jennifer @ Show Me the Yummy

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

  160. 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

  162. Anonymous

    Cassville, Missouri

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

  166. 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! 🙂

  169. 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

  171. 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

  172. 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

  174. 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

  175. 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

  176. 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

  177. 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

  179. 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

  181. 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

  184. 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!

  186. 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

  190. 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

  191. 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!

  192. 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

  193. 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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  1. […] get overripe. So, when I decided to dig into the web and find a banana muffin recipe I decided on Double Chocolate Banana muffins from Show Me The Yummy! Of course, you know I had to put a bit of my own twist on […]
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