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Double Chocolate Banana Muffins Recipe

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1,217 Comments
4.97 from 803 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 803 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!
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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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  6. 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.

  22. 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

  24. 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

  29. 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!

  34. Sophia

    United States

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

  36. 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

  38. 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

  40. 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

  45. 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! 🙂

  47. 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

  50. 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

  51. 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

  56. 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.

  57. 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

  61. 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

  64. 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

  68. 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

  79. 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

  80. 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

  81. 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

  83. 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

  87. 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

  91. 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

  96. 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

  99. 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

  102. 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

  106. 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

  107. 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! 🙂

  108. 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

  113. 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

  127. 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!

  131. 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

  140. 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

  142. 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

  146. 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

  155. 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

  167. 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!!!

  170. 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

  171. 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.

  182. 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

  183. 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

  189. 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

  195. 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

  197. 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

  205. 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!

  206. 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

  212. 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

  224. 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.

  228. 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

  229. 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

  236. 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

  238. 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

  253. 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

  259. 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

  263. 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

  265. 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

  267. 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

  272. 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

  275. 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

  287. 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

  293. 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

  298. 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

  301. 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

  311. Melissa

    Mississauga, Ontario

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

  321. 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

  326. 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

  327. 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.

  332. 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

  333. 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

  336. 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

  338. 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

  339. 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

  344. 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!

  348. 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

  354. 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!

  356. 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

  359. 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

  368. 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

  371. 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

  372. 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

  375. 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

  377. 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!

  379. 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

  387. 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

  391. 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!!

  392. 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.

  393. 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

  396. 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

  399. 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

  406. 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

  410. 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?

  412. 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

  413. 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

  424. 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

  426. 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

  433. 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:)