Chocolate Banana Muffins
These Double Chocolate Banana Muffins are ultra-moist, packed with classic banana bread flavor, and loaded with chocolate in every bite. They’re the perfect way to use up ripe bananas and satisfy a serious chocolate craving.
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A Note from Kim
Chocolate + Banana = Magic
I turn to these chocolate banana muffins anytime ripe bananas are piling up and chocolate is calling my name. The inspiration for this recipe is the rich flavor and tenderness of chocolate cake! The batter comes together quickly, doesn’t require anything fancy, and makes the whole kitchen smell amazing while they bake. Plus, they’re decadent enough for dessert, but still totally acceptable to grab with a cup of coffee for breakfast in the morning.
What really makes this recipe a favorite is the amazing texture. The bananas keep the muffins incredibly moist, while the double dose of chocolate gives them that rich, bakery-style feel. They’re perfect for lunchboxes, after-school snacks for the kids, or stashing in the freezer for a quick sweet treat!
With love (and lots of good eats), 
Looking for more ways to make banana muffins? Try these 5-star classic banana muffins or my personal favorite pumpkin banana muffins!
These are like soft dense chocolatey cupcakes! Really really good! Thanks for this recipe!
— Darlene
Ingredients You’ll Need
Here’s everything you’ll need to make this irresistibly moist, chocolate banana muffin recipe. For all the measurements, see the recipe card below.
- All-purpose flour: Provides structure for the muffins; spoon and level or weigh for accurate measurement.
- Cocoa powder: Adds rich chocolate flavor. Be sure to use a high quality unsweetened cocoa powder for the ultimate fudgy flavor. My go-to brands are Rodelle, Guittard, Hershey’s, or Ghirardelli!
- Baking powder: Helps the muffins rise; make sure it’s fresh for best results.
- Baking soda: Works with the bananas to give lift and a tender texture.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Chocolate chips: Adds melty chocolate pockets; feel free to mix semi-sweet, milk, or dark chocolate. Sprinkle extra on top for a bakery-style finish.
- Vegetable oil: Keeps muffins moist; can also use melted coconut oil, canola oil or another preferred oil.
- Brown sugar: Adds sweetness and a subtle molasses flavor; light or dark works.
- Granulated sugar: Provides sweetness and helps with the structure and browning.
- Eggs: Bind ingredients together and add richness; room temperature helps them mix more easily.
- Vanilla extract: A teaspoon of vanilla enhances the flavor.
- Ripe bananas: Adds natural sweetness and moisture; the riper, the better.
- Plain Greek yogurt: Keeps muffins tender and adds slight tang; room temperature mixes in smoothly.
Swaps & Variations
- Flour: Try whole wheat pastry flour for a boost of fiber.
- Greek yogurt: Swap with sour cream, buttermilk, or even a non-dairy yogurt to keep muffins moist.
- Nuts: Try stirring in about 1/2 cup chopped nuts (walnuts, pecans, almonds).
- Fruit: You can add about 1/2 cup diced strawberries or raspberries into the batter for incredible fruity flavor.
- Spices: Cinnamon, nutmeg, or a pinch of espresso powder can elevate the chocolate flavor.
- Baking chips: White chocolate chips or peanut butter chips would be a fun twist.
- Mini muffins: Reduce the bake time to about 11-13 minutes and keep at 350ºF for the total time.
Kim’s Recipe Tips
- Use very ripe bananas: The browner, the better! Overripe bananas add natural sweetness and keep the muffins extra moist.
- Don’t over-mix the batter: Stir just until everything is combined, over-mixing can lead to dense muffins instead of soft, tender ones.
- Save some chocolate chips for the top: Sprinkling a few on before baking gives the muffins a bakery-style look and extra chocolate in every bite.
- Check for doneness early: Insert a toothpick near the center, moist crumbs are good, but you don’t want wet batter.
- Let them cool slightly before digging in: The muffins set as they cool, making them easier to remove and even more tender.
- Muffin pan: I love using this nonstick muffin pan from Williams Sonoma. Batter comes out easily, cleanup is a breeze, and you don’t even need liners.
How to Make Double Chocolate Banana Muffins
Here are step-by-step process images along with instructions for making these double chocolate muffins. You can find printable instructions in the recipe card below. Before you start, prepare a 12-cup muffin pan by lining it with paper liners or lightly coating it with nonstick cooking spray.
Step 1: Whisk dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
Step 2: Whisk wet ingredients. In a separate large bowl, combine the oil, packed brown sugar, granulated sugar, eggs, and vanilla extract, mixing until smooth.
Step 3: Add the banana and yogurt. Stir in the mashed bananas and Greek yogurt until evenly incorporated.
Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture. Mix just until combined, avoid over-mixing.
Step 5: Add batter to muffin tin. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Add a few extra chocolate chips to the tops of the muffins. You should get 12–14 muffins total.
Step 6: Bake. Place in oven and bake for 5 minutes at 425°F; then reduce the oven temperature to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean.
Chocolate Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour, 180 grams
- 1/2 cup cocoa powder, 40 grams
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips, 150 grams semi-sweet, milk or dark, plus more for topping
- 1/3 cup vegetable oil, 80 ml, 68 grams canola oil or avocado oil works too
- 1/2 cup packed brown sugar, 100 grams light or dark
- 1/2 cup granulated sugar, 100 grams
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, approximately 264 grams
- 1/4 cup plain Greek yogurt, 60 grams, room temperature
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Instructions
- Preheat oven to 425°F (218°C). Spray with nonstick spray or line with cupcake liners. Set aside. This recipe makes about 12–14 muffins, so you may need two pans.
- In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Toss in the 3/4 cup chocolate chips. Set aside.
- In a separate large bowl, combine the 1/3 cup vegetable oil, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract, whisking until smooth.
- Stir in the mashed 3 medium ripe bananas and 1/4 cup plain Greek yogurt until evenly incorporated.
- Gently fold the dry ingredients into the wet mixture. Mix just until combined, avoid overmixing.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Add a few extra chocolate chips to the tops. You should get 12–14 muffins total.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. (For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- 3 large very ripe bananas, about 1 3/4 cups, mashed or blended in blender
- 1/4 cup honey
- 1 large egg at room temperature
- 3 tablespoons melted coconut oil, or other preferred oil
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat pastry flour or all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch (optional for softness)
- 1/4 teaspoon salt
- 1/2 cup semi-sweet or dark chocolate chips + 3 tablespoons more for topping
- 1/4 cup mini chocolate chips (optional for additional chocolatey goodness)
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Preheat the oven to 425ºF. Prepare a muffin pan with cooking spray or line it with parchment paper muffin liners. I like to use a silicone muffin pan and then there’s no need to spray it or use muffin liners. I also like to dust the muffin pan cavities with a little cocoa powder.
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Mix wet ingredients together until well combined: ripe mashed bananas, honey, egg, oil and vanilla.
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Add dry ingredients to wet ingredients: flour, cocoa powder, baking powder, baking soda, cornstarch and salt. Mix until just combined. Over-mixing will result in denser muffins. Stir in chocolate chips.
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Pour batter into muffin cups (about a heaping 1/4 cup batter per muffin) and sprinkle additional 3 or 4 regular-sized chocolate chips over the tops of the muffins.
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Bake muffins for 5 minutes at 425ºF. and then with muffins staying in the oven, reduce heat to 350ºF. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
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Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Frequently Asked Questions
Avoid overmixing the batter and measure your flour carefully (spoon and level or use a scale). Using very ripe bananas and yogurt also helps keep the muffins soft and tender.
You can reduce the sugar slightly without affecting the texture too much. Keep in mind that less sugar will make the muffins less sweet and slightly less moist. I would start by reducing both the brown and granulated sugar to 1/3 cup.
The amount of batter per muffin really depends on the recipe. For these chocolate chip chocolate banana muffins, you will want to fill the muffin cavities completely full to the top. These are large bakery-style muffins!
Storage Tips
- Storing leftovers: Keep muffins at room temperature on the counter, lightly covered or loosely wrapped, for up to 3–4 days. For longer storage, transfer them to an airtight container and store in the fridge. To refresh, warm a muffin in the microwave for about 15–20 seconds.
- Freezing: Let muffins cool completely, then place them in a freezer-safe bag or container and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm straight from the freezer in the microwave for 15–20 seconds.
More Favorite Muffin Recipes
If you try these chocolate chocolate chip banana muffins, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
I’ve baked this recipe so many times! I absolutely love it and I come back to it when I crave a sweet treat!
My new favorite muffin recipe! These were easy and so tasty!
Great recipe! Your instructions are so easy to follow and the muffins taste delicious!
I’ve already made these twice this week, my kids gobble them up!
Absolutely delicious, super rich and chocolatey! Everyone in our house loved them. Thank you!
I make these regularly! They freeze well and are perfect for my son’s lunches.
Made these for my dad and wow, they were delicious! I left the bananas with some larger bits and the muffins were so moist, perfect balance. I will definitely be adding in to the rotation!
We love making chocolate banana muffins. Perfect little treats with a coffee.
There really are incredibly delicious! Great texture and flavor. This recipe is a keeper!
These chocolate muffins turned out absolutely perfect! 🙂 Love that they are healthier too.
These muffins are DELICIOUS! I make them in the large size muffin tins and use them for dessert. My kids love them and don’t even notice there is no frosting!
Very moist. Lots of flavor. A new favorite.
Hi! Temp and time for mini muffin pan? Thanks!
I would bake 12-14 total minutes at 350°F. Enjoy!
Absolutely delicious. I added walnuts.
Yum! Sounds perfect!
Delicious!
Yay! So happy you enjoyed!
Yum! These were so delicious! Even my picky kids gobbled these up!
These are like soft dense chocolatey cupcakes! Really really good! Thanks for this recipe!
Love hearing that! Thanks so much for your feedback!
I made these muffins into cupcakes with vanilla frosting and sprinkles for my daughter’s birthday. They were a huge hit!! Thanks for the great recipe!
Just made these and they turned so good! Very moist and fluffly on the inside. They taste amazing, so chocolatey and extra yummy with the chocolate chips, it was hard not to eat them directly out of the oven. We have different gluten-free flour in Europe, but it worked out great when substituting it 1:1. We also used sunflower oil, because it was just what we had on-hand. It was quick and easy to bake these in 1 bowl with my 3 year old. Many thanks will definitely be baking them again!
Yay! So glad you enjoyed and thanks so much for taking time to leave feedback!
Question! Can you sub unsweetened applesauce for the oil????
You can, but it may not result in the best texture.
I make these for my kids school lunches and they love them, and are always asking for them! Plus, they are so easy and quick to make.
These are delicious! I made them with maple syrup and olive oil and they turned out great. My kids love them too. Thanks!
Yay! I love hearing that! So glad your family loved them!
I used half a coffee cupcake and half of this muffin and they turned out sooooooo good 😉
Love that idea! So glad you enjoyed!
My whole family loved these, thank you for the recipe!
I love hearing that! Thanks so much for taking time to leave a comment!
I LOVE these! I’ve made them a few times and they’ve been a hit with myself, my husband, and my entire staff team! My favorite part is getting my super sweet tooth friends to love them even without adding regular sugar.
I’m going to attempt to make them again but in mini muffin form, do you have any suggestions on baking time? Besides just cutting the time in half?
Yay! I’m so glad you and others have enjoyed them as much as my family does!! For mini muffins, I would bake them for 12 minutes at 350ºF and then check them with a toothpick. Let us know how it goes!
They still turned out great as minis! I made 24, cooked at 350 for 14 mins.
Awesome! Thanks so much for the update!
I used whole wheat flour and was surprised how moist and fudgy these turned out. I’ll be making again and again!
Muffins are one of my favorite treats to snack on and these fudgy chocolate ones sound perfect. Can’t wait to try.
OMG! These were SO amaaaaazinng!! so so so good!! I used not so dark banana skins bananas so mines were on the lighter side of the banana flavor but it was still really great . Plus only thing i had to buy was the choc chips & cocoa powder. 🙂
They’re one of my favorite muffins too! So glad you enjoyed!
These are the best ! I made these tonight to curb my sweet tooth and they did the trick. I’ll be making these often.
I’m so glad you loved them as much as I do! Now the only problem is how to not eat the entire batch! ?
I just made these and they are so yummy! Thanks for another great recipe!
Made these last night. They are SOOO good! Thanks for the great recipe, it’s going to be a new go-to.