Double Chocolate Banana Muffins

Double Chocolate Banana Muffins Recipe

If you haven’t already made my Banana Chocolate Chip Muffins, they are perfect. Every time I make them, people say they are so good. So I thought Double Chocolate Banana Muffins would be delicious using the same batter base, and I was right. Soft, moist, chocolatey, and loaded with bananas, these muffins turned out awesome.

Who doesn’t typically have brown bananas on their countertop? This chocolate banana muffin recipe is quick and easy to make. The naturally sweetened bananas perfectly complement the double chocolate flavor in these muffins. Chocolate and bananas are a match made in heaven, especially in the form of muffins and The Best Chocolate Banana Bread.

Treat yourself and your family to these double chocolate banana muffins for a quick on-the-go breakfast or a yummy afternoon snack.

Delicious Banana Recipes

Step-by-Step Photos for How to Make 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 bananas typically yield about 1 1/2 to 2 cups mashed bananas, depending upon the size and ripeness of the bananas.

What is a good substitute for the melted butter?

Melted coconut oil or canola oil can be substituted for the melted butter. As seen in the step-by-step photos, I used canola oil this time.

What type of chocolate chips are best?

I like to use mini semi-sweet chocolate chips because they’re fun to use in muffins, but any chocolate chip works–dark, milk, or semi-sweet.

Can I use a mini-muffin pan for this recipe?

Yes, you can. Bake at 375 degrees and adjust the baking time to 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

How should I store the muffins?

Muffins will stay fresh for up to two or three days at room temperature in an airtight container or in a Ziploc bag. I do not recommend storing them in the refrigerator because it dries them out. If you want to freeze them, make sure they’re completely cooled before putting them in an airtight container or Ziploc bag. Muffins freeze well for up to three months.

Baker’s Tools for Chocolate Banana Muffins:

Double Chocolate Banana Muffins

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Soft, moist, chocolatey, and loaded with bananas, these muffins are perfect for overripe bananas.

Author: Maria

Recipe type: Breakfast/Snack

Serves: 12

Ingredients

2-3 large ripe bananas
½ tsp vanilla extract
¾ cup granulated sugar
1 egg, slightly beaten
½ cup melted butter (Can use melted coconut oil or canola oil.)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1¼ cups all-purpose flour
¼ cup cocoa powder
½-3/4 mini semi-sweet chocolate chips

Instructions

Preheat the oven to 375 degrees.
Prepare a 12-count muffin tin with muffin liners or cooking spray and set aside.
Next, in a medium-sized mixing bowl, mash the bananas thoroughly.
Add the vanilla extract, sugar, and slightly beaten egg to the mashed bananas, and mix until well combined.
Now add the melted butter and mix until well combined.
In a separate bowl, combine all the dry ingredients and stir until blended.
Next, add the dry ingredients to the wet ingredients and mix until everything is wet, about 10-12 strokes.
Stir in the chocolate chips until mixed throughout the batter.
Scoop batter evenly into prepared muffin tin.
Bake at 375 degrees for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Enjoy!