Double Chocolate Banana Muffins Recipe
Double chocolate banana muffins recipe lovers, this one is for you—rich, deeply chocolatey, incredibly moist, and made with ripe bananas you were this close to throwing away. If you’re looking for a cozy, reliable muffin that feels like a treat but still works for breakfast, snack time, or a casual dessert, you’re in the right place.
These double chocolate banana muffins are one of those recipes I come back to again and again. They’re simple, unfussy, and always disappear faster than I expect. I’ve baked them for slow weekends, busy weekdays, and everything in between—and they never disappoint.
When I Recommend This Double Chocolate Banana Muffins Recipe
This double chocolate banana muffins recipe fits so many moments, which is part of why I love it so much. It’s not just a “special occasion” bake—it’s an everyday kind of comfort food.
You’ll want to make these muffins when:
- You have very ripe bananas sitting on the counter
- You want something chocolatey but homemade
- You need a make-ahead breakfast for the week
- You’re baking for kids, guests, or coworkers
- You want a cozy dessert without frosting or extra steps
They’re rich enough to feel indulgent, but still practical enough to grab with your morning coffee. That balance is exactly what makes this recipe a keeper.
Why I Love This Recipe So Much
There are plenty of banana muffin recipes out there, but this one hits differently.
The mashed bananas keep the muffins incredibly moist, while the cocoa powder and chocolate chips create a deep, intense chocolate flavor. You get sweetness, richness, and softness all in one bite—without the muffins feeling heavy or dry.
What I also appreciate is how forgiving this recipe is. You don’t need a mixer, fancy ingredients, or perfect technique. As long as you don’t overmix the batter, the muffins come out beautifully every time.
Double Chocolate Banana Muffins Recipe
Ingredients
Wet Base
- 2 ripe bananas, mashed – about 1 cup (220–240 g)
- 2 large eggs
- ½ cup vegetable oil or melted butter (120 ml)
- ½ cup sugar (100 g) – you can mix with brown sugar
- ¼ cup milk or plant-based milk (60 ml)
- 1 tsp vanilla extract
Dry Base
- 1½ cups all-purpose flour (180 g)
- ¼ cup unsweetened cocoa powder (30 g)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Extra
- ½ cup chocolate chips or chunks (100 g)
How to Make Double Chocolate Banana Muffins
1. Preheat the Oven
Set your oven to 350°F (175°C) using top and bottom heat.
Line a 12-cup standard muffin pan with liners or use silicone muffin molds.
2. Mash the Bananas and Mix the Wet Ingredients
In a large bowl, mash the bananas with a fork until mostly smooth.
Add the eggs, sugar, oil, milk, and vanilla extract.
Whisk until everything is well combined and smooth.
3. Mix the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Make sure there are no cocoa lumps left.
4. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture.
Gently mix just until combined—stop as soon as you no longer see dry flour.
Fold in the chocolate chips.
Overmixing will make the muffins dense, so keep it gentle.
5. Fill the Muffin Cups (Important Step)
Fill each muffin cup about ¾ full.
This recipe is perfectly measured for 12 standard muffins, and they will not overflow if you stick to this amount.
I personally love using silicone muffin molds because:
- They don’t need greasing
- Muffins release easily
- Cleanup is much easier
6. Bake
Bake for 20–23 minutes, or until:
- The tops feel springy when lightly pressed
- A toothpick inserted comes out clean (melted chocolate is fine)
7. Cool
Let the muffins rest in the pan for about 5 minutes.
Then transfer them to a wire rack to cool completely.
Texture and Flavor: What to Expect
These muffins are:
- Moist and soft on the inside
- Slightly crisp on the edges
- Richly chocolatey without being bitter
- Naturally sweet from bananas and sugar
The banana flavor doesn’t overpower the chocolate—it supports it. Even people who claim they “don’t like banana desserts” usually love these.
Storage Tips: How Long Do They Last?
One of the best things about this double chocolate banana muffins recipe is how well the muffins store.
At Room Temperature
- Store in an airtight container
- Keeps fresh for 2–3 days
In the Refrigerator
- Store in a sealed container
- Good for up to 5 days
- Let come to room temperature before serving
Freezing
- Freeze muffins individually wrapped
- Store for up to 3 months
- Thaw at room temperature or warm slightly in the microwave
They’re perfect for meal prep or baking ahead.
If You Love Muffins, Try These Too
If this recipe worked for you, I highly recommend checking out these other muffin recipes on my site. They’re reader favorites and perfect for mixing up your baking routine:
Each one brings a different flavor profile, but they all share the same easy, reliable muffin base.
Follow Along on Pinterest
I regularly share new recipes, baking ideas, and step-by-step inspiration on Pinterest.
If you enjoy simple, homemade baking, you’ll love it there.
👉 Follow me here:
DailyAppetizer Pinterest
That’s where I post new muffin recipes first.
Final Thoughts
This double chocolate banana muffins recipe is one of those dependable, comforting bakes you’ll want to save and come back to. It’s easy enough for a weekday, satisfying enough for dessert, and flexible enough to fit your pantry.
Whether you’re baking to use up ripe bananas, craving something chocolatey, or just want a no-fuss muffin recipe that actually works, these muffins deliver every single time.
If you make them, I hope they become a regular in your kitchen—just like they are in mine.
Double Chocolate Banana Muffins Recipe
Double chocolate banana muffins recipe lovers, this one is for you—rich, deeply chocolatey, incredibly moist, and made with ripe bananas you were this close to throwing away. If you’re looking for a cozy, reliable muffin that feels like a treat but still works for breakfast, snack time, or a casual dessert, you’re in the right place.
These double chocolate banana muffins are one of those recipes I come back to again and again. They’re simple, unfussy, and always disappear faster than I expect. I’ve baked them for slow weekends, busy weekdays, and everything in between—and they never disappoint.
Ingredients
- 2 ripe bananas, mashed – about 1 cup (220–240 g)
- 2 large eggs
- ½ cup vegetable oil or melted butter (120 ml)
- ½ cup sugar (100 g)
- ¼ cup milk or plant-based milk (60 ml)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour (180 g)
- ¼ cup unsweetened cocoa powder (30 g)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips or chunks (100 g)
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C) using top and bottom heat. Line a 12-cup standard muffin pan with liners or use silicone muffin molds.
2. Mash the Bananas and Mix the Wet Ingredients
In a large bowl, mash the bananas with a fork until mostly smooth. Add the eggs, sugar, oil, milk, and vanilla extract.
Whisk until everything is well combined and smooth.
3. Mix the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Make sure there are no cocoa lumps left.
4. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture. Gently mix just until combined—stop as soon as you no longer see dry flour.
Fold in the chocolate chips.
Overmixing will make the muffins dense, so keep it gentle.
5. Fill the Muffin Cups (Important Step)
Fill each muffin cup about ¾ full. This recipe is perfectly measured for 12 standard muffins, and they will not overflow if you stick to this amount.
I personally love using silicone muffin molds because:
- They don’t need greasing
- Muffins release easily
- Cleanup is much easier
6. Bake
Bake for 20–23 minutes, or until:
- The tops feel springy when lightly pressed
- A toothpick inserted comes out clean (melted chocolate is fine)
7. Cool
Let the muffins rest in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
Storage Tips: How Long Do They Last?
One of the best things about this double chocolate banana muffins recipe is how well the muffins store.
At Room Temperature
- Store in an airtight container
- Keeps fresh for 2–3 days
In the Refrigerator
- Store in a sealed container
- Good for up to 5 days
- Let come to room temperature before serving
Freezing
- Freeze muffins individually wrapped
- Store for up to 3 months
- Thaw at room temperature or warm slightly in the microwave
They’re perfect for meal prep or baking ahead.
