Chocolate banana bread in muffin form. These double chocolate banana muffins are super moist, not too sweet and filled with big banana flavor.
**This recipe was originally published July 2o15, and updated on January 2, 2017**
Of everyone in my family, my father has the most restraint when it comes to treats. While both my parents always made a big effort to teach us healthy eating, my dad would be the one rationing cookies and reminding us that something “was just full of sugar”. So, I was very surprised when one morning he made double chocolate banana muffins for breakfast. WHAT? This is the person that attests he “doesn’t really like sweet things”.
Fast forward about 10 years and I still get the occasional double chocolate banana muffin when I visit my parents. (Let’s be honest – I often consume 3 because I don’t know when I’ll get my next fix). And my dad is still reminding me that eating so many desserts is “excessive”. The more things change…
So for my father – here’s my version of your double chocolate banana muffins.
These chocolate banana muffins have the perfect pairing of banana and chocolate. They’re definitely a decadent breakfast, but they still fall into the muffin category. They aren’t mini cakes – but instead the cousin of banana bread. A delicious cousin.
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.
These moist banana muffins get their perfect consistency from oil, 2 eggs, the mashed bananas and Greek yogurt. If you don’t have Greek yogurt, sour cream works too.
Now, making these muffins is super straight forward. First, you’ll whisk together your dry ingredients – then set them aside for later. (I mainly do this because I’m disorganized….) Then, beat together the oil and sugars in a separate bowl – I use a mixture of brown sugar & caster just like I do in my banana bread – then beat in the eggs & vanilla. Fold in your mashed bananas and yogurt, followed by your dry ingredients until just combined. Finally, the chocolate chips get folded in and you’re ready to bake!
Note – my Dad adds whole grains to his muffins…. I’m not that healthy yet.
Just like my recipes for chocolate chip muffins and blueberry muffins, you’ll want to fill your muffin cavities all the way to the top – each muffin will be about 1/3 cup of batter. You’ll then bake the muffins at 425F for 5 minutes and then turn down the oven to 375F to continue baking. This helps your muffins rise to give you that nicely domed muffin shape. Your kitchen will have with the most delicious banana and chocolate smell as they bake!
Here’s some of my other favorite banana treats!
- Banana Cupcakes with Cream Cheese Frosting
- Banana Chocolate Chip Muffins
- Classic Banana Bread
- Banana Chocolate Chip Cupcakes with Chocolate Frosting
These Double Chocolate Banana Muffins are super moist with big banana bread flavor and a double dose of chocolate. One bowl and super easy!
- 1 cup mashed bananas , about 2-3 very ripe bananas
- 1 and 1/3 cups all purpose flour
- 2/3 cup natural cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup oil
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla
- 3 tablespoons Greek yogurt , room temperature
- 1 cup chocolate chips , semi-sweet, milk or dark
Preheat the oven to 425F degrees. 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.
Using a hand held or stand mixer, beat together the oil and sugars on medium speed until no lumps remain (about 2 minutes) then add in the eggs and vanilla and continue mixing for about 30 seconds.
Turn off the mixer and scrape down the sides of the bowl. Mix in the mashed bananas and yogurt using a large rubber spatula or wooden spoon, then carefully fold in the dry ingredients being very careful not to overmix. The batter should be thick. Then carefully fold in the chocolate chips. If your batter has a few lumps, this is more than ok. Over mixing creates tough muffins.
Pour 1/3 cup of muffin batter into the cavities of your prepared muffin pan. You'll end up with 12-14 muffins total. Bake at 425F for 5 minutes, then turn down your oven to 375F (you won't need to remove the muffins from your oven) and continue baking for 10-12 minutes until the tops are set and a toothpick comes out clean.
- Let to cool in the pan for 10 minutes, then remove and continue cooling on a wire rack