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Plate of chocolate muffins

Double Chocolate Banana Muffins

These Double Chocolate Banana Muffins are super moist with big banana bread flavor and a double dose of chocolate. One bowl and super easy!
Course Breakfast
Cuisine American
Keyword Chocolate Banana Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 295kcal


  • 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
  • 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.


  1. Bananas: Bananas should be brown and spotty. You'll need 2 very large bananas or about 3 medium-sized bananas.
  2. Greek Yogurt: Make sure to use plain Greek yogurt. It can also be substituted with sour cream.
  3. 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. 
  4. Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 muffins in total. 


Calories: 295kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 122mg | Potassium: 202mg | Fiber: 3g | Sugar: 29g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg