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Double Chocolate Banana Muffins Recipe with Fudgy Cocoa Chips

A chocolate banana muffin with a bite taken out and the muffin paper partially peeled down held above a round dark blue and white polka-dotted Polish pottery plate and more chocolate banana muffins in the background.Double Chocolate Banana Muffins Recipe

If you enjoyed the Banana Chocolate Chip Muffins, this Double Chocolate Banana Muffins variation uses the same reliable base with a richer chocolate profile. These muffins are soft, moist, and full of banana flavor with plenty of chocolate in every bite. They’re simple to prepare and ideal for using overripe bananas sitting on your counter.

A stoneware muffin pan filled with double chocolate banana muffins.Chocolate and banana are a classic pairing. This recipe relies on naturally sweet bananas to balance the cocoa and chocolate chips, creating a tender muffin that works for breakfast, snacks, or packed lunches. The batter comes together quickly and bakes up with a tender crumb and chocolatey pockets throughout.

Make a batch for quick grab-and-go breakfasts, school snacks, or an afternoon treat. They travel well and freeze nicely when stored properly.

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Step-by-Step Photos for How to Make Double Chocolate Banana Muffins11-photo picture collage of step-by-step photos of how to make double chocolate banana muffins.

A double chocolate banana muffin held above a cooling rack filled with double chocolate banana muffins.Frequently Asked Questions about How to Make Chocolate Banana Muffins

How many cups of mashed bananas does 3 large ripe bananas make?

Three large ripe bananas typically yield about 1 1/2 to 2 cups mashed, depending on size and ripeness.

What is a good substitute for the melted butter?

Melted coconut oil or canola oil are good substitutes for melted butter. Either will produce moist muffins; the photos show canola oil being used in one batch.

What type of chocolate chips are best?

Mini semi-sweet chocolate chips work well because they distribute evenly through the batter, but you can use dark, milk, or standard semi-sweet chips based on preference.

A chocolate banana muffin with the muffin paper partially peeled down and more chocolate banana muffins in the background sitting on a cooling rack.Can I use a mini-muffin pan for this recipe?

Yes. For mini muffins, bake at 375°F and reduce the time to about 12–15 minutes, or until a toothpick inserted into the center comes out clean.

How should I store the muffins?

Store muffins at room temperature in an airtight container or Ziploc bag for 2–3 days. Refrigeration is not recommended because it can dry them out. To freeze, cool completely, then place in an airtight container or freezer bag for up to three months.

Two-photo Pinterest picture with the text of the title in the middle, separating the two photos.Baker’s Tools for Chocolate Banana Muffins:

  • Muffin pan
  • Muffin liners
  • Cooking spray
  • Cocoa powder
  • Mixing bowls
  • Measuring cups

Pinterest picture of double chocolate banana muffins with the text of the ingredients at the bottom and the text of the title above the ingredients list.

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Double Chocolate Banana Muffins
 
Recipe Type: Breakfast/Snack
Author: Maria
Prep time:
Cook time:
Total time:
Serves: 12
Soft, moist, chocolatey, and loaded with bananas, these muffins are perfect for overripe bananas.
Ingredients
  • 2–3 large ripe bananas
  • ½ tsp vanilla extract
  • ¾ cup granulated sugar
  • 1 egg, slightly beaten
  • ½ cup melted butter (or melted coconut oil or canola oil)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2–3/4 cup mini semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Line a 12-count muffin tin with liners or spray with cooking spray; set aside.
  3. In a medium bowl, mash the bananas until mostly smooth.
  4. Stir in vanilla, sugar, and the slightly beaten egg until combined.
  5. Add the melted butter (or oil) and mix until incorporated.
  6. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  7. Add the dry ingredients to the wet ingredients and stir just until moistened—about 10–12 strokes. Do not overmix.
  8. Fold in the chocolate chips until evenly distributed.
  9. Scoop the batter into the prepared muffin tin, filling each cup evenly.
  10. Bake at 375°F for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow muffins to cool slightly, then enjoy.
 
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