baking

Double Chocolate Banana Muffins (Banana Bread in Muffin Form, But Make It Chocolate)

Pam 2026
Double Chocolate Banana Muffins (Banana Bread in Muffin Form, But Make It Chocolate)

Ingredients

Ingredients

Makes 12 muffins.

  • 1½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup (120ml) vegetable oil
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 3 ripe bananas, mashed (about 1½ cups)
  • 1 tsp vanilla extract
  • 1 cup (170g) semisweet chocolate chips (divided)

Double chocolate banana muffins are banana bread’s chocolatey cousin. Super moist. Packed with cocoa and chocolate chips. Tall, domed tops. 30 minutes. The best way to use those overripe bananas on your counter. Make a double batch. You’ll thank me.

1

Preheat & Prep

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2

Mix Dry

Whisk flour, cocoa powder, baking soda, baking powder, and salt.

3

Mix Wet

In another bowl, whisk eggs, oil, brown sugar, granulated sugar, mashed bananas, and vanilla until well combined.

4

Combine & Add Chips

Pour wet into dry. Stir until just combined (don’t overmix). Fold in ¾ cup chocolate chips.

5

Bake

Divide batter evenly among liners (fill about ¾ full). Sprinkle remaining chocolate chips on top.

Bake 18-22 minutes until a toothpick comes out clean (avoid poking a chip).

6

Cool & Serve

Cool in pan 5 minutes, then transfer to a wire rack. Moist, chocolatey, banana perfection.

Summary

Prep Time: 15 min | Bake Time: 22 min | Total: 37 min

Yield: 12 muffins | Difficulty: Easy

Storage Notes

Counter (airtight): 5 days (bananas keep them moist). Freezer: 3 months. Reheat in microwave for 15 seconds or oven at 350°F for 5 minutes. Perfect for meal prep and breakfast on the go.

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