Double Chocolate Banana Muffins (with Mini Chocolate Chips)

This double chocolate banana muffins recipe is easy & creates delicious extra “chocolaty” muffins! Our recipe uses bananas, cocoa powder and chocolate chips in order to create a wonderful kid-friendly snack. You can also turn these chocolate banana muffins into an entertaining (if slightly messy) family project where your kids help you to make the banana bread batter and pour/scoop it into the muffin tray. Your kids will love making & EATING these muffins!

Delicious Double Chocolate Banana Muffins!

Double Chocolate Banana Muffins

Our muffin recipe is very simple to make. It should take you only 10-15 minutes or so to prepare and clean up. Please be aware that this is an oven-baked muffin recipe. It is not made with a bread machine. You will also find a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, we hope you will leave a comment below and give us a 5 star rating.

Ingredients – Double Chocolate Banana Muffins Recipe

  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Large Eggs
  • 3 – Bananas (ripe & large sized)
  • 1 1/2 Cups – Flour (all purpose flour)
  • 1 Cup – White Granulated Sugar
  • 1/2 Cup – Cocoa Powder Natural Unsweetened (not hot chocolate powder)
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • 1 Cup – Chocolate Chips (mini semi-sweet chocolate chips)

Servings – Roughly 18-24 standard muffins (non-jumbo muffins)

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks and an oven.

Just Pour Batter into Baking Cups, Sprinkle Chips on Top & Bake!

Double Chocolate Banana Muffin Batter in Muffin Cups

Instructions – Double Chocolate Banana Muffins Recipe

  • Preheat oven to 350 degrees F.
  • Mash bananas with a fork.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the mini chocolate chips). Stir until batter is completely mixed.
  • Add the mini chocolate chips to the batter. Stir in chips until fully mixed into batter.
  • Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
  • Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
  • Optional – For an even more “chocolaty” appearance, you should sprinkle some mini chocolate chips on top of the batter within each muffin baking cup.
  • Place muffin trays into the oven.
  • Bake muffins for 25-30 minutes.
  • Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
  • Allow the muffins to cool for 5 minutes within the muffin trays.
  • Remove the muffins and place them on a cooling rack in order to completely cool.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

Tips – Double Chocolate Banana Muffins Recipe

  • The tips below are designed to help muffin “novices” and/or people with limited baking experience.
  • Creating chocolate banana muffins is a great way to convert “boring” chocolate banana bread into a fun & tasty project for kids.
  • There are a variety of ways to pour the batter into the muffin tray. For example, you can scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use an ice cream scoop with a trigger release, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.
  • Use paper baking cups (liners) if you want to easily extract the muffins from the muffin tray. Paper baking cups also result in less chocolate mess on your fingers when moving the muffins.
  • For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo banana bread muffins.
  • Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, these banana muffins might turn out to be a little dry.
  • Use ripe bananas for improved taste. Ripe bananas are soft and the exterior peel is usually yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
  • In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/3 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/2 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium-sized may differ from yours! If you need to convert other ingredient measurements (i.e. cups to tablespoons or millilitres), you should visit our baking volume calculator & conversion table.
  • You can also use “regular sized” semi-sweet chocolate chips for this recipe. However, given the smaller size of standard muffins, I find that mini chocolate chips work better.
  • Be aware that some types of chocolate chips (i.e. white chocolate) have lower melting points than semi-sweet chocolate chips. This means that they melt more easily and can be a bit of a mess if used as a topping. Therefore, I usually stick to semi-sweet chocolate chips when making these muffins.
  • This recipe is similar to our Chocolate Chip Banana Bread Muffins recipe. However, it adds some cocoa powder to the mixture in order to give these banana muffins extra flavor & a wonderful dark color!
  • If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your chocolate banana muffins.
  • For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes or Banana Bread Recipes sections.

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Related Recipes

Double Chocolate Banana Muffins
Print Recipe Pin Recipe
5 from 3 votes

Double Chocolate Banana Muffins (with Mini Chocolate Chips)

This double chocolate banana muffins recipe is easy & creates delicious extra "chocolaty" muffins! Our recipe uses bananas, cocoa powder and chocolate chips in order to create a wonderful kid-friendly snack. Visit BreadDad.com for more great muffin recipes.
If you liked this recipe, we hope you will rate it with 5 stars & leave a comment below. Your comments help us to improve & clarify our instructions. Moreover, we love to hear from people who enjoyed our recipe!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread muffins, chocolate banana bread muffins, chocolate banana muffins, double chocolate banana bread muffins, double chocolate banana muffins, double chocolate banana muffins recipe, double chocolate muffins recipe
Servings: 24 Muffins
Calories: 161kcal
Author: Bread Dad

Ingredients

  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 3 Bananas (ripe & large sized)
  • 1 1/2 Cups Flour (all purpose flour)
  • 1 Cup White Granulated Sugar
  • 1/2 Cup Cocoa Powder Natural Unsweetened (not hot chocolate powder)
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt
  • 1 Cup Chocolate Chips (mini semi-sweet chocolate chips)

Instructions

  • Preheat oven to 350 degrees F.
  • Mash bananas with a fork.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the mini chocolate chips). Stir until batter is completely mixed.
  • Add the mini chocolate chips to the batter. Stir in chips until fully mixed into batter.
  • Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
  • Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
  • Optional – For an even more “chocolaty” appearance, you should sprinkle some mini chocolate chips on top of the batter within each muffin baking cup.
  • Place muffin trays into the oven.
  • Bake muffins for 25-30 minutes.
  • Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
  • Allow the muffins to cool for 5 minutes within the muffin trays.
  • Remove the muffins and place them on a cooling rack in order to completely cool.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
 
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Muffin | Calories: 161kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 119mg | Potassium: 138mg | Fiber: 2g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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