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!
FYI – My muffin recipe is very simple to make. It only takes me about 10-15 minutes or so to prepare and clean up. You will also find a printable and “pin-able” recipe at the bottom of this page.
Ingredients – Double Chocolate Banana Muffins Recipe
- 1 1/2 Cups – Mashed Bananas (ripe) – This is roughly 3 large bananas. However, use exactly 1 1/2 cups of mashed bananas for the most consistent results.
- 8 Tablespoons – Unsalted Butter (softened)
- 2 – Large Eggs
- 1 1/2 Cups – 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
- 1/2 Teaspoon – Salt
- 1 Cup – Mini Chocolate Chips
Servings – Roughly 12-18 standard muffins (non-jumbo muffins)
Equipment Required – 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!
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 60-85% 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 23-27 minutes at 350 F. FYI – Baking time will vary based on the amount of batter in each cup (more batter = more time needed to bake). I usually need about 25 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.
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Tips – Double Chocolate Banana Muffins Recipe
- The tips below are designed to help muffin “novices” and/or people with limited baking experience.
- Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
- This muffin recipe is part of Bread Dad’s series on easy Banana Bread Recipes & Banana Muffin Recipes.
- Creating chocolate banana muffins is a great way to convert “boring” chocolate banana bread into a fun & tasty project for kids.
- Use RIPE bananas for the best flavor. 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.
- FYI – A beautiful pure yellow banana (without any spots) is NOT fully ripe!!
- Use 1 1/2 cups of mashed bananas for the best & most consistent results. This will help to prevent your banana muffins from being too dry or too wet. Why? Because bananas vary in size and these size variations can throw off recipes.
- I like to use mini chocolate chips to make this chocolate banana muffin recipe. Why? Mini chocolate chips “float” better in the batter whereas heavier “regular” chocolate chips can sink to the bottom of the batter.
- However, if you do not have mini chips, you can also use regular chocolate chips.
- 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 my 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!
- 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.
- Also chocolate becomes very sticky during the baking process and can make it harder to get these chocolate muffins out of the muffin tray. Nevertheless, paper muffin cups make it easier to extract the muffins (and reduces the sticking problem).
- 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.
- 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.
- 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.
- For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes or Banana Bread Recipes sections.
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Reference Sources
- Wikipedia, Banana Bread
- Wikipedia, Chocolate Chip
- Wikipedia, Cocoa Solids (Cocoa Powder)
- Wikipedia, Muffin
Double Chocolate Banana Muffins
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.
Servings: 16 Muffins
Calories: 231kcal
Ingredients
- 1 1/2 Cups Mashed Bananas (ripe) – This is roughly 3 large bananas. However, use exactly 1 1/2 cups of mashed bananas for the most consistent results.
- 8 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 1 1/2 Cups 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
- 1/2 Teaspoon Salt
- 1 Cup Mini 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 23-27 minutes at 350 F. FYI – Baking time will vary based on the amount of batter in each cup (more batter = more time needed to bake). I usually need about 25 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: 231kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 185mg | Potassium: 139mg | Fiber: 2g | Sugar: 22g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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