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Double Chocolate Banana Muffins Recipe

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1,320 Comments
4.97 from 867 votes
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These double chocolate banana 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 867 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
  • ¾ 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
  • ½ cup cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon optional, but highly recommended for more flavor
  • ½ teaspoon salt
  • ¾ - 1 cup dark chocolate chunks plus more for topping

Recipe Video

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!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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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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Course: Breakfast
Cuisine: American

Reader Interactions

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  2. Taryn

    Tustin, California

    5 stars These are seriously delicious muffins! My mom said they’re the best things she’s ever had. Super easy recipe, definitely 5 stars!!
    Reply

    • Anonymous

      Johannesburg, Gauteng

      5 stars I used this recipe for my school baking class. As I did not have butter – I replaced the exact amount with 90ml sunflower oil. OMG – it made them super duper moist! Still creamed the oil with the egg as in the first step. This is my new favourite recipe!

  9. Susan

    Orlando, Florida

    This muffin is eating chocolate cake with the icing! The best recipe I have ever tried. Awesome!
    Reply

  12. Michelle

    United Kingdom

    5 stars Thank you for the amazing muffin recipee. I started with bananas that I had frozen, while searching for the perfect recipee to use them up. Followed this recipee exactly with the ingredients list but had to adjust the temperature and bake times for a fan assisted oven. These muffins were super moist, fudgy, and oh so delicious! Shared with neighbours and none made the freezer. Can’t wait to bake them again!
    Reply

  13. Carrie

    United States

    5 stars I really love this recipe! I’m generous with the chips on top and in the recipe. I like to cut them in half, spread a bit of butter, and microwave them for 30 seconds.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Carrie!! I love these muffins warm from the microwave too! I’ll have to try with butter 🙂

  16. Mom0f3

    West Lafayette, Indiana

    5 stars Yummy!! Always moist and a hit with everybody. Makes 12 muffins perfectly. Definitely recommend adding the cinnamon!
    Reply

  17. Holly

    United States

    5 stars I use 4 bananas and I get 15-18 muffins. Now I buy bananas just to let them rot so i can make these! Great recipe, thank you!
    Reply

  24. Joyce

    Branford, Connecticut

    5 stars I followed this recipe and made a bread instead of muffins. It was delicious. I will save this recipe for future baking! Thank you for sharing. 💕
    Reply

  25. Christina

    San Francisco, California

    5 stars Made the muffins today and I can say I love them. They’re so moist and decadent. I don’t usually like banana bread too much, but the chocolate gives it a whole new taste that doesn’t bore my tastebuds. I made will be printing the recipe for future use. I might use milk chocolate chips next time if I want them sweeter!
    Reply

  33. Hannah

    Menifee, California

    5 stars Made this for some friends and everyone loved it!! Very easy to make and delicious! Thank you so much for sharing!
    Reply

  35. Kristen

    Auckland, Auckland

    5 stars Thought i would give this a go after googling for a recipe to use 3 sad bananas i had that needing using. My girls normally won’t eat banana muffins or banana cake, these went down a hit. Girls loved the soft moist texture, crunch of the brown sugar and of course the double chocolate. I did use the air fryer which took far too long to cook them (45 mins) so i will just stick to the oven and make large batches – thank you for sharing this recipe.
    Reply

  37. Liz

    United States

    5 stars I never leave reviews on recipes, but I had to for this one. I don’t like anything banana and my kids don’t like anything that’s not severely packed with the sugar, and this is become a favorite with everyone in my house. I’m on my 5th batch it’s so loved.
    Reply

  43. Gilda

    Redondo Beach, California

    5 stars Great recipe!!! Sometimes you spend time and ingredients on recipes that don’t turn out like you expect . This one on the contrary, it’s good and simple I’ve made it 3 times, definitely our favorite.
    Reply

  51. Camryn

    United States

    5 stars I made a few modifications to this recipe including: Substituting cocoa powder for 75g of an unsweetened baking chocolate bar, 4 bananas instead of 3, 1/2c of barley flour and 1/2c AP flour for 1c AP flour, and roughly 5 1/2 tbs butter. With these changes, the muffins still turned out beautifully and they are soooooo good. I love recipes that can handle modifications and still come out amazing, that’s how you know it’s good!!!
    Reply

  60. Amber

    United States

    5 stars I blended the wet ingredients together because my husband doesn’t like any banana chunks. It came out incredibly and I may eat all of them before he gets home🫣
    Reply

  61. DANA

    Lake Forest, California

    5 stars LOVE this recipe! So happy to have a new option for old bananas. We have thought about adding peanut butter, but are not sure what other recipe adjustments that would require. Have you tried it? But it is awesome the way it is!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Dana! I think you could try 1/4 cup butter and 1/2 cup peanut butter and be ok! You could also swap some of the choclate chips for peanut butter chips. Let me know if you try it!

    • Jennifer @ Show Me the Yummy

      Thank you so much! Did you use the built in timers? It might help remind you to lower the temp! 🙂

  69. Bryson

    Lavon, Texas

    5 stars I’ve never made muffins before so this made me look like a professional. I substituted oat flour and used silicone muffin cups my wife has. AMAZING.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Brenda! So glad you enjoyed these 🙂 They make really good vegan butters now! If you can’t find that, you could use a neutral flavor oil , but they might not be as flavorful as when you use butter.

  85. Ani

    Florencio Varela, Buenos Aires

    5 stars Delicious!! I added 1 tbsp of peanut butter (or honey) to the mashed bananas and it turned out so moist! If you don’t want to take the time to make batches of muffins, I used a bread tin with all the batter and it cooked perfectly!
    Reply

  87. Anonymous

    Germany

    5 stars Fantastic! I would change the cinnamin to half a tsp., however, or leave it out completely. I feel cinnamin takes away from the chocolate flavor a bit too much.
    Reply

  92. Susan

    Surrey, British Columbia

    5 stars Wow! OMG! They are fantastic and I am not a fan of bananas! Put 2 small eggs in instead and made them into mini muffins with chopped chocolate chunks and crushed coconut biscuits on top! Definitely making them again!!
    Reply

    • Jennifer @ Show Me the Yummy

      hi Susan! I’m so happy you love these muffins 🙂 the crushed coconut biscuits on top sound absolutely delicious, I will have to try that sometime!

  97. Sophia

    United States

    5 stars Yum. Wanted an easy and delicious, chocolatey recipe to use up some ripe bananas, and these were perfect.
    Reply

  99. Adriana

    United States

    5 stars Super yummy I add a dallop of sour cream and I think it keeps in the moisture. I always do the lower minutes on the cooking time. 5/5 stars
    Reply

  101. Jade

    New Castle, Delaware

    5 stars These are delicious! They made 12 muffins that had a bit of a top but not too much to make a mess. Very easy to make, with little cleanup. Will definitely make again!!
    Reply

  103. Chantal

    Grimsby, Ontario

    5 stars These are absolutely amazing!!!! So moist (yes, I said it) and perfectly indulgent while being light. These are a 10/10!
    Reply

  108. Sitora

    United States

    Hi! I am excited to make these tonight. How long will I bake them if I want to make mini muffins? Mini ones are easier to handle for my toddler. Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi! I haven’t tried but another reader made them and said that they did 5 mins at 425 then 5 mins at 350. Hope your toddler loves them! 🙂

  110. Joyce

    Elbow Lake, Minnesota

    5 stars This recipe is super easy and so delicious. I made them for the grandsons, and they devoured them in no time. I will definitely be making them again. I did not have chocolate chunks so used mini chocolate chips.
    Reply

  113. Steph

    United States

    5 stars I’ve been making these muffins for years! My family loves them. I think they purposely let bananas turn brown on the counter because they know that I’ll probably make these muffins if our bananas are going bad.
    Reply

  114. Faith

    Reseda, California

    5 stars I LOVE this recipe! Not only is it very yummy, the recipe is organized in the order you put them in as you go. As someone who likes to be organized, it is so easy to follow this recipe without having to go back and forth from the instructions and the ingredients list. 10/10 all around!!!
    Reply

  119. Rosemary

    Crediton, Ontario

    4 stars I made these and doubled the recipe. They did not rise even though I put the correct amount of baking powder and soda in. They taste great but are more like brownies. Will try again. I think 2 tsp of baking powder might be better.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rosemary! So glad you enjoyed. If you doubled the recipe, you should be using 2 teaspoons baking powder and 2 teaspoons baking soda, so that might be why yours didn’t rise.

  120. Katie

    Fort Campbell, Tennessee

    5 stars I have to say I’ve been using your recipe for years, and it gets better every time! These muffins are absolutely amazing and decadent, my go-to whenever bananas get ripe or I’m making goodies for groups. Thank you so much for blessing so many people!!
    Reply

  124. Anna

    Australia

    5 stars Fabulous recipe! Thank you guys! I am in Australia. The oven temperatures I used were 220 deg. C and 180 deg. C respectively (but I used a fan forced oven so I dropped my temperatures by 10 degrees C.) I also dropped the sugar BY 40% as my son prefers things less sweet.
    Reply

  127. Tammy Bird

    United States

    5 stars These are one of the best muffin recipes I’ve ever used. Texture is perfect. Flavor is perfect! I decided to make mini muffins so I put them in the oven at 375° instead of 425° and then reducing the temperature.
    Reply

  131. Anonymous

    Canada

    5 stars Highly recommended.recipe! Turn out really good. Thank you for sharing your passion. ♥️ I did 20-30 mins at 350.
    Reply

    • Whitney

      Pflugerville, Texas

      5 stars OMG, this recipe is a 10/10 easy to follow and delicious. I will be making these for my family everytime the bananas get ripe. You’re awsome, thank you for sharing!

  142. Anna

    Ventnor City, New Jersey

    5 stars I have made this recipe dozens of times. I figured I should finally go ahead and give it the review it deserves. Always turn out FANTASTIC!!! They are great with or without the cinnamon though I usually do put it in. The recipe baked up great when followed exactly and is also very tolerant of add-ins or tweaks. I throw a handful of nuts or chia in sometimes and they are great too. The recipe is super easy and has minimal mess. I like to make a double batch because the first one goes in a day and the rest on day 2 and 3. I like to keep them in the fridge because of how moist they are so they don’t get sticky and then just heat them up for 15 seconds before eating. You can also freeze them. Best way to go through the over-ripe bananas in your freezer. PRO TIP: If you are using frozen bananas just let them thaw and snip the ends. They gloop out and require no additional mashing before adding to your mixing bowl.
    Reply

  143. Samantha

    United States

    5 stars Moist, delicious muffins. Divided into 12, they made small muffins (cupcake size) and took far less time to bake in my oven than the recommended time. Will use this recipe again for sure!
    Reply

  144. Sarah

    United Kingdom

    5 stars First time I made these I over mixed them and they were like rubber. They are now my ‘go to’ recipe when I have overripe bananas. Kids and adults all love them and they disappear very quickly.
    Reply

  146. marian

    Aurora, Colorado

    5 stars I was caught by the bitten into muffin with melting choc. in the center! now, the only tricky part: not in your recipe, but in my own kitchen. you see, I don’t actually have one. I live in a motel. but never let me see an obstacle in my way! that’s what god is for! so I made your stuff, grating rock hard brown sugar to use, mashing four gross, very ripe b’s, and then lubed up a square cake pan and poured the mix into that and stuck it into my elec.frying pan to make a single cake in honor of chocaholic friend coming for lunch. and prayed and waited till the confection was done on bottom. “baked” at around 225 degrees, it was actually half baked after about 30minutes.vvthen, because I have one, I used a very wide pancake turner to flip the cake over and give it another 15 min. to finish baking the top. voila! I even licked the bowl with the very coated spatula you told us to use yummy! thank you!
    Reply

  150. John

    Waltham Abbey, England

    5 stars Tried several muffin recipes in the past but this is by far the best. The rise and look is great as is the taste. Used light brown sugar as I did not have dark and my bananas were well ripe. For Celsius cooking, 220c for 5 minutes then 175c for 14 minutes, perfect. Thanks for the recipe.
    Reply

  154. meesh

    Cortlandt Manor, New York

    5 stars Loved! So easy to make. Did 1/2 cup of sugar instead and 100% bitter dark chocolate bc thats our jam. will make again.
    Reply

  159. Lori

    Venice, Florida

    5 stars Delicious and very easy to make. I was looking for something different using very ripe bananas than my usual banana bread when I found this recipe. This recipe is a keeper!
    Reply

  162. Christine

    Luling, Louisiana

    5 stars Awesome. Used a gluten free flour blend to share with neighbor who needs. Was soooo good!! Added chopped pecans and had to bake about 15 minutes in middle oven rack. I renamed them “Chocolate Overload Muffins” for my neighbor! Ate 2 right away! A whole meal!! This is a winner! Thanks!
    Reply

  165. Molly

    5 stars Surprisingly good muffins! Usually don’t like anything backed with bananas, but the chocolate makes it sooo much yummier! Thanks for this recipe!
    Reply

  169. Vivian

    Ukraine

    Love them, and so did my 2 kiddos, so this is a winner! I only had light brown sugar and regular store bought cocoa powder, and still turned out great! I reduced the light brown sugar to 1/2 cup (110g), added 4 oz of vanilla yogurt as the batter seemed dry, and 1 tsp of instant coffee, reduce cinnamon to 1/4 tsp. Baked @ 425 for 5 mins and 350 for 11 mins in regular 12-cupcake tin, and made 14 muffins.
    Reply

  170. layla

    Acacia Gardens, New South Wales

    5 stars Hi there, i have a question. When I make these, my muffins are really nice and moist but they don’t hold shape! they crumble / fall apart easy so can only be eaten on a plate, not a muffin liner by itself if that makes sense. could you also perhaps give me the oven times in celsius fan forced please? thank you so much
    Reply

    • Jennifer @ Show Me the Yummy

      Hi there! So glad you enjoy the muffins 🙂 Looks like you’re in Wales? From my understanding, products are very different in varying countries: flour, sugar, cocoa powder, etc. so even if you’re following the recipe exactly, the difference in products may produce a completely different result. You could try not using a muffin liner and seeing if that helps… maybe the muffins are sticking to the paper too much. As for “celsius fan forced”… you’ll have to google a conversation for that, because I don’t have any experience with that. Hope that helps and so glad you like the muffins! 🙂

  171. Patricia

    United States

    5 stars The BEST banana muffin EVER! I don’t like banana bread very much, but decided that if chocolate was included, it may change my mind. I found this recipe and everyone I have shared them with, loves them!!
    Reply

  176. Carol

    Houston, Texas

    5 stars Best muffins ever. I make them for Sunday School and everyone loves them. Highly recommend adding the optional cinnamon.
    Reply

  190. Jennifer

    Middletown, Pennsylvania

    5 stars I followed the recipe exactly except I swapped regular flour for 1 to 1 gluten free. These are FANTASTIC. I will make them over and over. Moist and perfectly sweet.
    Reply

    • Jennifer @ Show Me the Yummy

      I don’t see why not! I’d still do the inital bake for 5 minutes at 425 degrees F, then lower to 350 and go from there!

  194. Cyndi

    Brooklyn, New York

    5 stars Loved the idea of brown sugar and cinnamon. These are sooo much beter than my other double chocolate banana muffin recipe I was using.
    Reply

  203. Sydney

    Clive, Iowa

    5 stars Amazing. My go-to favorite muffins. My son won’t even eat other muffins cause these are so good haha so delicious and moist
    Reply

  205. Shelby

    Buchanan, Saskatchewan

    5 stars These are the BEST Chocolate Banana Muffins I have ever had! I’ve tried a few recipes in the past and they were never my favourite kind of muffin- until i tried this recipe! AMAZING! One of my top favourite muffins! Followed the recipe exactly and they turned out great! Highly Recommend!
    Reply

  209. Ipek

    Liverpool, England

    5 stars Best banana bread muffins I’ve ever tried👌I’m obsessed with them.thank you for sharing the recipe.
    Reply

  218. Carol

    New Zealand

    5 stars Yay☺️. Muffins that didn’t sink. That five minutes of hot baking was a fantastic method 😁. Thank you 👍. Making more today ☺️.
    Reply

  230. Susy

    United States

    5 stars I only had two bananas, so I added about 2 TBSP of greek yogurt, they turned out fantastic!! 10/10 recommend ! Next time I will make them GF.
    Reply

    • Judy

      Canada

      5 stars These muffins are incredible…My homemade muffins always disappoint when compared to the berry muffins # Tim Hortons…These exceded any expectations!!!

  233. Sarah

    United States

    5 stars These turned out awesome. I had semi-sweet chips so I used those instead of the dark chocolate specified but I thought they turned out perfect. I liked the flavor and texture. Definitely a keeper recipe!
    Reply

  234. Doris

    Israel

    5 stars Good texture, not too sweet, Used chocolate chips and the muffins were light and delicious. Recipe made exactly 12 muffins! I will make this again for sure.
    Reply

    • Jennifer @ Show Me the Yummy

      I haven’t tried, but I’d do 350 degrees F (skip the 425 degrees F) and start with 8 minutes?

    • Amanda

      Albany, New York

      5 stars I made mini muffins with this. Did 5 mins at 425 then 5mins at 350. They were fantastic! Added a peanut butter drizzle to the top as well. Perfection.

  245. Jess

    Petaling Jaya, Selangor

    5 stars Amazing recipe. Im speechless ❤️❤️. Our family obsessed with this banana chocolate recipe. Thank you for this amazing recipe
    Reply

  246. Terri

    Victoria, British Columbia

    5 stars Absolutely the best, moist and gooey chocolate. Very moist and flavourful, one of the few recipes that lives up to it’s ratings.
    Reply

  252. Jassi

    Germany

    5 stars Earlier I used to make banana muffins because I had ripen bananas. But after having tried this recipe, I’ll intentionally let them ripen.it was amazing
    Reply

  258. Nonnie

    United States

    5 stars I have made this recipe many, many, many times. When my family goes on a road trip, I bake these to eat l in the car with sharp cheddar cheese…so we don’t have to stop for breakfast. They are very versatile, they can be breakfast, a mid-afternoon snack or dessert with a little whip cream. I have also made them with a splash of strong coffee (which makes them mocha, which is coffee & chocolate flavors) and some psyllium husk or chia seeds to give them more fiber. Sometimes, I sub out the butter for coconut oil, which gives it a tropical twist. This is one of the recipes I keep on hand for a yummy treat, the whole family loves!!!
    Reply

  260. Tammy

    United States

    5 stars These are amazing! I made them exactly as the recipe is written, then added chopped pecans. The cooking temps and time were perfect. The texture is really nice. I’m not a big dark chocolate fan so next time I’ll use semi sweet but these are a keeper for sure! Thanks for sharing!
    Reply

  268. Erin

    Cambridge, Maryland

    5 stars This recipe was amazing! I have made them twice now. I also added a chocolate crumb topping to mine and they came out even more delicious. I froze the remainders and have been bringing them out and microwaving them for breakfast. About 15 seconds on each side (so you don’t end up with a hot top and frozen bottom) makes them perfect with slightly melted chocolate chips 😋
    Reply

    • Jennifer @ Show Me the Yummy

      Definitely going to try a chocolate crumb topping, yum! And it sounds like you’ve perfected the microwave technique… love it!

  269. Ellen

    Winter Springs, Florida

    5 stars I absolutely love this recipe! It’s become a regular to make for my family and friends. Definitely a wonderful twist on banana muffins. You will not have any leftover if you make these for company!
    Reply

  275. Chelsea

    Klamath Falls, Oregon

    5 stars This recipe is the best chocolate muffin recipe I have come across. Many times over people ask me for it and love the muffins when I make them with my kids. I substitute browned butter(ghee) for the butter, as well as coconut sugar or maple syrup for the brown sugar. Also easy to make vegan with a chia seed egg substitute and coconut oil. Fan favorite for sure!
    Reply

  287. Judy

    United States

    5 stars This chocolate banana combination was absolutely delicious! …even for someone who is not a fan of bananas in baked goods! So simple to make I would definitely bake them again!
    Reply

    • Jennifer @ Show Me the Yummy

      Hmm the butter will re-harden in the fridge and may cause a weird texture. I’d maybe replace the butter with oil if you want to refrigerate the batter.

  291. Amanda

    Albuquerque, New Mexico

    5 stars This was very yummy. Substituted gluten free flour for wheat flour. Also made mini muffins instead of regular size. Baked 5 minutes to 425 then 10 minutes at 350. Will be doing this again and again. My toddlers loved it.
    Reply

  292. Mia

    Blue Bell, Pennsylvania

    5 stars The most delicious and decadent muffin I have ever had. So moist and chocolaty. Easy to make and so,so good. I can’t even taste the banana.
    Reply

  299. MumOfThree

    New Zealand

    5 stars I always come back to this recipe, it is brilliant! You cannot go wrong. So simple to follow and the kids can do it easily enough too. They taste amazing. They are very chocolatey which I love, one is all you need but you will want more! I only add a little bit of cinnamon and usually do 2 batches at once, the yield multiplier is very handy! Thank you for sharing!!
    Reply

  301. Chris

    Elk Grove, California

    5 stars I had 5 large bananas past what I’m willing to eat and went looking for a new recipe. I just got done baking a double batch and man did they turn out amazing. I ate 2 while still hot, Soooo Goood! Side note, I never can leave a recipe alone but this time I forced myself to not make any changes and I’m glad I didn’t, these came out great!
    Reply

  316. Tiffany

    Clovis, California

    5 stars So yummy! I don’t think the banana flavor is overpowering either, so everyone will love these. I also added extra chocolate chips.
    Reply

  322. Rozana

    Burlington, Ontario

    5 stars These are amazing! I whipped the butter, egg, sugar and vanilla and and gently folded the banana, flour etc… in and it turned out fluffy and moist!
    Reply

  326. Anonymous

    Germany

    4 stars Amazing.These were the fluffiest muffins ever. Not too sweet because of the cocoa and dark chocolate chunks but they melt just enough to be gooey. They rose really well too and it didn’t take long either like other muffin recipes. Definitely making again. I did use 3 small eggs instead of 1 large one that worked well too.
    Reply

  328. Anne

    Canada

    5 stars This is a great recipe for using up those brown bananas. The cinnamon adds a little extra pizzazz. It can be made as written or sometimes I add walnuts since my family loves them. Also, the recipe works if you substitute margarine for butter.
    Reply

  330. Caroline

    Seattle, Washington

    5 stars Absolutely fabulous! The only thing I changed was to add walnuts. These are so easy to make, and ridiculously good! So moist! The cinnamon really does add that little extra something that takes them to the next level. I make these a lot now, and they are extremely popular amongst my friends. Thank you!
    Reply

  335. Kk

    5 stars These are really easy to make. And they are the best muffins I have ever made!!! They are so moist and have great flavor. I am definitely making these again and again!
    Reply

  338. maryjo

    United States

    5 stars omg – tried these today as a way to use up ripe bananas– way better than i expected -a cross between a muffin and a cupcake; decadent treat.
    Reply

  350. Mary

    Orlando, Florida

    5 stars These really are amazing!! I had 3 ripe bananas and I was going to make my usual Banana Choc Chip Muffins and saw this recipe and decided to try it and so glad I did. So moist and delicious!!
    Reply

  356. Eva

    Adelaide, South Australia

    5 stars Just made this (super quick and easy for people who are always in a rush like me!) and they are SO good. I didn’t even add Choc chips cuz I made them for me and my toddler so wanted to reduce the sugar in some way and they’re still amazing 🙂 will be my new go-to recipe!
    Reply

  361. Deb

    Mansfield, Texas

    5 stars Fantastic recipe, I’ve given up the pretense of buying bananas for any other reason, than to make these muffins! Delicious results every time. Thank you 😊
    Reply

  364. K

    Malolos, Central Luzon

    5 stars Yum! Reduced sugar to just 115g and it was plenty sweet. Just topped with chocolate chips. Toddler approved!
    Reply

  374. Melissa

    Mississauga, Ontario

    5 stars A recipe worth keeping! Couldn’t even taste the banana. Moist and delicious. Note: I used frozen banana.
    Reply

  384. Claire

    United States

    5 stars I was staring at 3 old bananas and not wanting to make my standard banana bread (which by the way is delicious)when I came upon the double chocolate muffins. They are so yummy and incredibly easy to make! They will be my new go to for “old” bananas. BTW I’m not a banana lover either but I do love them baked in cookies, cakes and muffins.
    Reply

  389. Astrid

    Padua, Veneto

    5 stars Jenny, girly! I made these for my niece she died right there from deliciousness. Exquisite darling! Kisses from Norway xx
    Reply

  390. Kate

    Cambridge, Massachusetts

    5 stars I subbed in Gluten Free flour and these turned out great (just make sure it’s a cup for cup blend with Xantham powder in it!). Seriously can’t stop eating them, and the smell while they were cooking was something out of heaven. Not too chocolatey, not too dense, actually justifiable as breakfast!
    Reply

    • Lucille

      Thunder Bay, Ontario

      5 stars Another great gluten-free tip for baking that came from Anna Olson is when adapting a regular recipe for gluten-free, substitute 1 cup of all purpose flour for 2/3 cup of gluten free flour (any kind such as AP or rice flour+xanthum gum if needed) plus 1/3 cup of starch (coconut flour). I tried this recipe gluten free and they turned out delicious and well structured.

  395. Rachel

    United States

    5 stars Looking for something to do with my 4 over ripe bananas, I came across this recipe. Good choice. They came out moist, fluffy and decadent. Thanks.
    Reply

  396. Mia

    Middleton, Wisconsin

    5 stars Okay these were GOOD. I was expecting them to be decent but these exceeded my expectations. I’m not even that big of a banana bread fan but these were delicious. These are so moist and had a really nice flavor. I will definitely be making these again. YUM (:
    Reply

  399. Ef

    Norway

    5 stars I did not have brown sugar so had to use 1/2 cup sugar and used olive oil instead of butter. It still tasted great! Will be using this recipe for all my choco muffins moving forward. Thanks.
    Reply

  401. Milly

    Boston, Massachusetts

    5 stars Amazing! I don’t usually want the chocolatey ones but today I did and am SOOO glad I found this recipe! Was the perfect combo of ingredients! I only had 6 liners left so used some super tiny ones and made sure to take them out sooner. They were the perfect little size! Thanks a bunch!
    Reply

  402. Amirah

    Germany

    5 stars So easy and so good. If you love chocolate you will love this recipe. People who ate it asked me for the recipe. Was gone within minutes since people went for seconds. Thank you for this wonderful recipe!!!
    Reply

  407. L.

    Marshy Hope, Nova Scotia

    5 stars Made exactly as written (except I used peanut butter chips instead of chocolate chips) and they turned out perfectly. Tender crumb, rich flavour. The last time I made them, I added a paste made with instant coffee and the vanilla extract. It really intensified the chocolate flavour.
    Reply

    • Yati

      Singapore, Central Singapore Community Development Council

      5 stars Dear Jennifer Can i use frozen bananas & how. Looks delicious.

    • Jennifer @ Show Me the Yummy

      That sounds absolutely delicious with the peanut butter chips!

  411. Ally

    Clinton, Iowa

    5 stars Soooooo good! Will be printing this recipe and be the only one I use! I will add less chocolate chips though, but that is my preference. I just felt it was a lot. I also used coconut sugar instead of brown sugar. And it was still very rich and delicious! Great recipe!
    Reply

  417. Anonymous

    United States

    5 stars I’ve made these before as muffins and LOVE them!!!! My question is, do you think this will still work in brownie format if I pour into a pan instead??
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much! Another reader has had success turning this into a cake! Are you looking to make this into a 9×13 or a stacked round cake? I’m not sure if you’d need to double the recipe or not. I would bake at 350 and start with 30 minutes!

  419. Hailey

    Vancouver, Washington

    5 stars The best banana muffins i’ve ever had. I’ve made them at least 10 times and every time every family member asks for at least 5
    Reply

  422. Millie

    Saint Helier, Jersey

    5 stars This recipe is SO good and moist, the only thing I did differently is that I added a bit less cocoa power and chocolate chips (not much less).
    Reply

  431. MSins

    Kingston, Ontario

    5 stars As a person who generally is too lazy to review anything… can I just say… these are divine! I made them gluten free, as I am celiac, with a smidge less sugar (as someone else had recommended) – they are the most decadent thing ever! Thank you so much. I would give this recipe a million stars if I could! Also – all in one bowl… just brilliant.
    Reply

  434. Belinda

    Caulfield South, Victoria

    5 stars Fool proof recipe, my go to recipe every time I have spare riped bananas. I love it and everyone around me who have tried it loves it! I’ve reduced the sugar to 110g instead of 165g though and added some walnuts and it still turns out great. Thanks for posting this recipe.
    Reply

  435. Purnima

    Kuwait City, Al Asimah

    5 stars Jennifer, this recipe was amazingly soft and moist. I skipped egg and added 1/4 C plain yogurt whipped & at room temperature. Last step, added 1 tsp of distilled vinegar and mixed well. ( dry ing added 1/2 tsp of instant coffee as well) outcome is really good despite of making it eggless.. didn’t alter the taste n all those who ate it asked for recipe. Cinnamon also can’t be tasted.. yet lends a overall good taste. Thankyou for sharing this recipe. XoXo
    Reply

  438. Z

    Mount Pearl, Newfoundland and Labrador

    5 stars these r my go-to recipe for when i have bananas on their last day or two, it always makes the right amount with just the right sweetness. perfect for breakfast, snacks, or desserts!! honestly? probably my favourite muffin recipe ever
    Reply

  440. Wendy

    United States

    5 stars These are awesome! I love they aren’t too sweet since you call for dark chocolate chips. My hubby loved em and im sure my friends will too! I wanted to put a picture up but i don’t see where you can post one!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Wendy!! We don’t have a place for readers to post pictures, but feel free to send it in an e-mail if you like!

  442. Maia

    Crofton, British Columbia

    4 stars These turned out light and fluffy. We halved the sugar and used banana to substitute the egg (half a banana=1egg).
    Reply

  450. Odette

    Barendrecht, South Holland

    5 stars The recipe is so good and easy to turn vegan, just using vegetable oil instead of butter and without the egg, and it comes out delicious. Shout out to any vegan reading the recipe. Thanks, Jennifer!
    Reply

  454. Fatima

    Canada

    5 stars Love this recipe!! I have been making these muffins for sometime now. This is my daughter’s favorite breakfast. Now I make it with whole wheat flour instead of all purpose flour and they turn out just perfect!
    Reply

    • Lee

      Bolton, Massachusetts

      5 stars These muffins are wonderful! Great texture and flavor! Also quick and easy to make. Laughed when I read that you buy bananas only to bake with. Me too!!

  455. Vperion

    Winchester, California

    Wow these look amazing!! I can’t wait to try this recipe! I have a question, I don’t have butter, can I substitute for coconut oil or vegetable oil?
    Reply

    • VPerion

      Winchester, California

      5 stars This turned out really well, everyone loved them! I made a double batch and they were gone by the next morning!! I’m going to make them again ..but this time I actually have butter so we get to see the difference. The 1st time making them they turned out so tall, fluffy and not dry.

  456. Jess

    Bowie, Maryland

    5 stars Wow!! In all my years, this is the BEST muffin I have ever baked. Everything worked perfectly. Truly melt in your mouth delicious! Thank you for an incredible recipe!
    Reply

  459. Vik

    Seattle, Washington

    5 stars These muffins are terrific. My family is crazy about them. Baking at a higher temp for the first 5 mins is so smart. Great big muffin tops for homemade. Today I used butterscotch chips bc I was out chocolate. Still awesome. I look forward to trying more of your recipes. Thanks!
    Reply

  462. Bella

    Lake Worth, Florida

    5 stars The best ever! Moist and soooo delicious!! This is a keeper for anytime I’m craving the perfect chocolate treat. Nothing compares and I’ve been baking for many years.
    Reply

  469. Corinne

    Barendrecht, South Holland

    5 stars Absolutely amazing, a huge hit with me and my husband, he wouldn’t stop moaning while eating haha. Moist, soft, full-on chocolate, just delicious. I’m going to make them when I have guests and blow them away!
    Reply

  473. Sweetwine70

    Fort Myers, Florida

    5 stars This recipe has been a hit with the entire neighborhood. Our friends and neighbors have labeled them “crack” muffins because they are so delicious and you always want more. I add pecans or macadamia nuts to the recipe and that’s all. Whenever we host dinners, it is always a requested item. One friend who moved now drives about 20 miles to pick them up if I tell them they are ready! This one is a real winner! We live in south Florida and grow bananas so we almost always have bananas that we need to use so I make them alot. These freeze well and the recipe is easy to double or triple. I do use dark brown sugar instead of granulated sugar.
    Reply

    • Jennifer @ Show Me the Yummy

      Aw yay!! This makes me so happy!! The recipe calls for brown sugar, so do you use granulated sugar?

  475. Amanda

    Tampa, Florida

    5 stars I love this recipe! It doesn’t need to be changed, but I do wonder what it might be like if you add almond extract instead of vanilla. 🤔
    Reply

  476. Lisa

    Belle River, Ontario

    5 stars Delicious…didn’t last a day in my house, thanks for taking the time to put clear instructions and the timer option was really helpful
    Reply

  487. Debi

    Panorama City, California

    5 stars This recipe is absolutely amazing. I had seen it over a year ago and added it to my recipe box. Recently, I planned on baking them again and could not find the recipe. Now that I have it again, I cannot wait to make them again. The flavor just melts in your mouth.
    Reply

  489. Auri

    Brussels, Brussels Capital

    5 stars These are delicious! One side note for other European bakers: the metric measurments are not right. One recipe yields 300g of mashed banana (or three medium bananas) and 150g of chocolate chunks. However, mine turned out fine anyway (only not as moist) with only half the amount of banana and more chocolate chunks (never too many, right?) :))
    Reply

  496. Angelica

    Léchelles, Fribourg

    5 stars Hi, I have to start with saying these are absolutely the best cupcakes I’ve ever had!! Sometimes I add some ermine frosting and they’re simply addictive. I was wondering if it would be possible to make a cake out of the recipe ? My daughters birthday is coming up and she LOVES them too, and I would love to make a cake out of the batter if possible but I’m not sure how to proceed with the cooking of it… thank you in advance and thank you for this great recipe
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Angelica! Thank you so much for the rave review! I don’t see why this wouldn’t work as a cake. Are you looking to make this into a 9×13 or a stacked round cake? I’m not sure if you’d need to double the recipe or not. I would bake at 350 and start with 30 minutes!

    • Angelica

      Léchelles, Fribourg

      Thank you for the reply, I made two round cakes and I cooked them for 55minutes and the cake was a success! Easy to work with but still super moist. I’m also European and I hadn’t noticed you’d changed the units so I also put more chocolate but it’s still delicious ! Thank you again for this great recipe:)

  506. Margie

    Bethel Park, Pennsylvania

    5 stars Outrageously good, makes more than a dozen. Follow instructions completely and you’ll be happy with the outcome.
    Reply

  508. DeannaS

    Fairfield, California

    5 stars I love when a recipe makes exactly the amount it says!!!! Easy and very delicious. A great substitute to buying Costco chocolate muffins!!!!
    Reply

  511. Roselilly23

    New Zealand

    5 stars Only put half the cinnamon in and still found it a bit strong, takes over from the banana flavor. Still very delicious muffins
    Reply

  520. joanne

    Edgartown, Massachusetts

    5 stars i used 1/2 cup oat bran cereal and 1/2 cup flour to make it a bit healthier and it was perfect. Also threw in some ground flax and ground hemp seeds.
    Reply

  522. Tamara

    San Fernando, City of San Fernando

    5 stars This is the most amazing muffin recipe EVER!!! Rich, decadent and so easy to make. I keep craving these and making them over and over again. Found some espresso chocolate chips and cannot wait to try them in this recipe! Thank you for sharing this gem.
    Reply

  533. Anonymous

    Columbia, Connecticut

    4 stars I add an extra banana to add more flavor to these delicious muffins! Great quick breakfast for on the run
    Reply

  535. Deanna

    Tampa, Florida

    5 stars Delicious all the flavors marry well. Easy to put together. Great instructions. Doubled the recipe and filled mini muffin tins. Baked at 400ºF for approximately 9-10 minutes.
    Reply

  536. Gina

    Johor Bahru, Johor

    5 stars Absolutely amazing! I love this so much, simple recipe and easy to follow. It tastes soooo good! I’d recommend slightly toasting in the oven if you’re eating it the day after baking it, it’ll taste so much better 😀
    Reply

  538. Anna

    Forest Hills, New York

    5 stars Good recipe! Very tasty. My kiddo enjoyed them. Had 5 bananas (I opened accidentally by grabbing the stems) and this was a good way to whip up something quickly with them. I threw in an extra egg to help hold it together because of the extra bananas. For my tastes would have used a little less sugar, but I’m sure the extra bananas also skewed it sweeter. I was able to stretch it to 2 dozen (not quite filling the liners) muffins with the extra bananas and egg. Lovely moist texture!
    Reply

  546. Donna

    United States

    5 stars Oh my goodness this muffin recipe now will be a staple in my baking box of recipes. Made one batch as written and a second batch with the addition of brewers yeast and flax seed to make them lactation muffins for my daughter who just had baby! So so good!!
    Reply

    • Jennifer @ Show Me the Yummy

      LOVE that you made these into lactation muffins for your daughter. I do that for myself too! 🙂

  551. Lisa

    Saskatoon, Saskatchewan

    4 stars The taste is good but the cook time needs to be longer. I had to put mine in for an additional 10 minutes as they were too soft to take them out of the pan.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Lisa! Sometimes that happens since all ovens are different. Glad you enjoyed them!

  556. Nils

    São Paulo, Sao Paulo

    5 stars Wow! Turned out SO good! Thank you very much for sharing it. I reduced the sugar and chocolate chips by half because I only had cheap milk chocolate. I’d say don’t skip the cinnamon. It compliments the banana <3
    Reply

  570. Krista

    United States

    5 stars Delicious! Put peanut butter chips on top because there’s nothing better than pb & chocolate.
    Reply

  583. Amy

    Canada

    5 stars Really good, I love that it bakes at a higher temp to start so you get a nice top and then turn it down. Moist and delicious, Ive made it multiple times and love the results
    Reply

  610. Zoe

    United States

    5 stars I was so scared to make these, but I am so glad I did. Oh. My.God. Delicious is an understatement 💕
    Reply

  612. Valeria

    Napa, California

    4 stars I adjusted the recipe so that’s why it’s 4 stars. Instead of 1/2 cup cocoa powder, I added 6 tablespoons and added 3/4 cup of coffee. Turned out delicious!! Added walnuts in some too.
    Reply

  615. Christina

    Lutz, Florida

    5 stars My 3 year old and I just started these and they are in the oven now. Batter looks lovely and we measured the chocolate chips with our heart. Can’t wait for the taste test once they cook a bit! Can’t wait for the cinnamon surprise.
    Reply

  616. Clare

    Honolulu, Hawaii

    5 stars I have made this recipe at least 10 times already, it’s that good! No substitutions necessary, except I use half the recommended amount of sugar. I make it with Hershey’s Special Dark cocoa and Kirkland’s chocolate chips. For each muffin, I first put half the batter in the tin, then push 8-10 chocolate chips in the middle, then cover it with the rest of the batter. It makes for a lava cake effect. I especially appreciate it that you include the timers with this recipe.
    Reply

  629. Amy

    Fort Lauderdale, Florida

    5 stars These are the best muffins I have ever made! I’ve made them many times now! I use dove dark chocolate and Hershey’s milk chocolate chips! It really is more of a dessert!
    Reply

  630. Erika

    Canada

    5 stars These muffins are too die for! So moist and delicious! I did add cinnamon but only 1/2 teaspoon as I felt a whole teaspoon was too much! 1/2 is perfect and still have the amplified flavour effect. 10/10
    Reply

  632. Paul

    Hampstead, England

    5 stars Easy to follow recipe the built in timer is a great idea, the muffins turned out light and fluffy (even though the sugar and butter content is high), definitely make again
    Reply

  640. Sona

    Pittsburgh, Pennsylvania

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

  648. 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

  658. 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

  671. 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

  678. 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 🙂

  681. 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

  684. 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

  686. 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

  687. 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! 🙂

  699. 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!

  701. 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

  704. 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!

  714. 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

  719. 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! 🙂

  722. 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!

  726. 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!

  727. 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.

  738. 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

  739. 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

  740. 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

  746. 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.

  749. 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

  754. 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

  755. 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

  757. 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

  759. 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

  760. 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

  763. 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

  765. 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

  769. 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

  775. 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!

  782. 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

  787. 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

  793. 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

  796. 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!

  798. Jennifer @ Show Me the Yummy

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

  799. 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

  801. Anonymous

    Cassville, Missouri

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

  805. 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! 🙂

  808. 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

  810. 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

  811. 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

  813. 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

  814. 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

  815. 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

  816. 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

  818. 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

  820. 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

  823. 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!

  825. 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

  829. 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

  830. 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!

  831. 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

  832. 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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