Chocolate banana bread in muffin form. These double chocolate banana muffins are super moist, not too sweet and filled with big banana flavor. The bananas really complement the chocolate flavor and make these muffins incredibly tender.
**This post was updated June 14, 2022 with new photos, a slightly updated recipe and recipe tips**
These chocolate banana muffins are the perfect way to get your chocolate fix and use up those brown bananas. They’re deliciously moist with a mellow banana flavor and filled with a double dose of chocolate thanks to cocoa powder and chocolate chips. I love making banana muffins instead of banana bread because the bake time is much shorter, meaning that you’ll have warm, chocolate-y, incredibly soft muffins in way less time than it takes for your classic banana loaf to bake.
Making Chocolate Banana Muffins
These muffins are very simple to make. Below I’ve gone through each step with photos and tips, but feel free to scroll down straight to the recipe if you’ve made these before.
- As always, first preheat your oven to 375F (190C or 180C on a fan forced oven). I always bake muffins at a slightly higher temperature to help the tops of the muffins dome up beautifully. Then line your muffin tin with muffin paper. You can also grease and flour the muffin pan with this recipe, but I find using papers is always less mess.
- In a large bowl, whisk together the dry ingredients: flour, cocoa, baking powder, baking soda and salt. This step ensures that you remove any lumps from the dry ingredients. However, if your cocoa looks especially lumpy then I recommend sifting it first. This step also ensures that the baking powder and baking soda are evenly distributed throughout the batter – which is important for an even rise.
- Then in a separate very large bowl whisk together the oil, brown sugar, granulated sugar, eggs and vanilla extract. You won’t taste the oil whatsoever in this recipe because the cocoa and mashed bananas will mask the flavor. I like oil in this recipe because we don’t need the flavor from the butter (like you would in a blueberry muffin or vanilla cake) and it means you can whisk everything together by hand.
- Whisk the Greek yogurt and mashed bananas into the wet ingredients. The Greek yogurt makes these muffins incredibly moist. You can also substitute it for sour cream if you have that on hand instead.
- Then gently fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. The key here is gently – the batter doesn’t need to be smooth and silky, having lumps is expected and totally ok (remember there’s chunks of bananas).
- When the dry ingredients look about 90% incorporated, gently fold in the chocolate chips. I use 1 cup, but for less sweet muffins feel free to use ½ to ¾ cup or ½ cup chopped walnuts.
- Spoon the batter into your lined muffin tin. You want to fill each muffin paper to the top ending up with about 12-14 muffins in total. I recommend using a large cookie scoop or ice cream scoop with a release handle for this. It makes way less mess.
- Then bake in the preheated oven for 20-24 minutes, or until an inserted toothpick comes out clean or with just melted chocolate chips and a few moist muffin crumbs. Oven times vary, so I recommend checking first around 19 minutes.
The bananas keep these muffins super moist and slightly springy. While they’re deliciously chocolatey – they aren’t too sweet or too cake-like for breakfast.
How to Make Chocolate Banana Muffins – Video
For more muffin recipes, make sure to try these other favorites:
Here’s some of my other favorite banana treats!
- Banana Cupcakes with Cream Cheese Frosting
- Classic Banana Bread
- Banana Chocolate Chip Cupcakes with Chocolate Frosting
Double Chocolate Banana Muffins
- 12-cavity muffin pan
- 1 and ½ cups all purpose flour (187.5 grams)
- ½ cup cocoa powder (40 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegetable oil (80 ml) canola works too
- ½ cup packed brown sugar (100 grams) light or dark
- ½ cup granulated sugar (100 grams)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup brown bananas (160 ml) about 2-3 bananas
- ¼ cup plain Greek yogurt (60 ml) room temperature
- 1 cup chocolate chips (180 grams) semi-sweet, milk or dark
- Preheat the oven to 375F degrees (190C or 180C fan forced). Line a 12 cavity muffin pan with muffin papers, or spray with non-stick cooking spray and flour. You'll end up with about 12-14 muffins total, so you may need 2 tins.
- In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, eggs and vanilla extract.
- Whisk the mashed bananas and yogurt into the oil mixture.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Be careful not to over mix.
- When the ingredients look about 90% combined, gently fold in the chocolate chips.
- Spoon about ¼ - ⅓ cup of muffin batter into the cavities of your prepared muffin pan. You'll end up with 12-14 muffins total.
- Bake in the preheated oven for about 20-24 minutes, or until an inserted toothpick comes out clean or with a melted chocolate chip or a few moist muffin crumbs.
- Let to cool in the pan for 10 minutes, then remove and continue cooling on a wire rack.
- Bananas: Bananas should be brown and spotty. You'll need 2 very large bananas or about 3 medium-sized bananas.
- Greek Yogurt: Make sure to use plain Greek yogurt. It can also be substituted with sour cream.
- Storage: Store muffins at room temperature for up to 3 days. Baked and cooled muffins will freeze for up to 2 months. Thaw in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 muffins in total.