Chocolate Banana Muffins

These double Chocolate Banana Muffins are ultra-moist, packed with classic banana bread flavor, and loaded with chocolate in every bite.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 284

Author Kim

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

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.

This recipe was revised on 1/14/26. The old recipe is below.

Ingredients

Instructions

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.
Mix wet ingredients together until well combined: ripe mashed bananas, honey, egg, oil and vanilla.
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.
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.
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.
Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.