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    Home > Recipes > Muffins

    Double Chocolate Banana Muffins

    Published: Jun 20, 2013 | Updated: Apr 21, 2022

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    These Double Chocolate Banana Muffins are incredibly moist! The banana and chocolate flavors are in perfect balance. Perfect for breakfast or a light snack.

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    Double Chocolate Banana Muffins

    When I was making breakfast this morning several sad looking bananas caught my eye, and I immediately thought, “Ugh, I have to do something with those.” Making banana bread when I really wanted to be making double chocolate chip cookies seemed so wrong, so I pushed aside the little Wedding Fairy and decided to create a Double Chocolate Banana Muffin recipe. I am so glad I did!

    Double Chocolate Banana Muffins

    In case you are wondering, the little Wedding Fairy is that voice in my head that keeps nagging me to stop eating sweets and threatening that if I don’t, I’ll be too chubby for my wedding dress. She may have a point, but this morning plain banana bread just wouldn’t do!

    Double Chocolate Banana Muffins

    I started with a basic banana bread recipe from Betty Crocker Cookbook 1984 Edition and then got a little crazy. The ensuing recipe doesn’t resemble the original in the slightest, but these Double Chocolate Banana Muffins are so moist and intensely chocolaty that I think Betty Crocker would approve. The chocolate and banana are in perfect proportion, so both flavors shine. It’s magical. Really.

    Double Chocolate Banana Muffins

    If I am honest with myself (and my Wedding Fairy), then I should acknowledge that the finished product is really more a cupcake than a muffin. I took to Google with my highly scientific question and decided that Stefani from The Cupcake Project had the best answers. Despite evidence to the contrary, I maintain that the difference between muffins and cupcakes is that muffins have no frosting and can be shamelessly eaten for breakfast! These Double Chocolate Banana Muffins are worth getting out of bed for!

    Double Chocolate Banana Muffins

    I will warn you that when stored in an airtight container, the sugar sprinkles dissolve and will make the tops of the “muffins” shiny and moist. They still taste just as amazing!

    Double Chocolate Banana Muffins

    I have never had a moister banana muffin than these Double Chocolate Banana Muffins. My first bite (and then second and third) was pure ecstasy!

    Double Chocolate Banana Muffins
    Double Chocolate Banana Muffins

    Double Chocolate Banana Muffins

    Chef Lindsey
    These Double Chocolate Banana Muffins are incredibly moist! The banana and chocolate flavors are in perfect balance. Perfect for breakfast or a light snack.
    PRINT RECIPE Pin Recipe
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course Breakfast
    Cuisine American
    Servings 12 Muffins
    Calories 292 kcal

    Ingredients
     

    • 1 ½ cups All Purpose Flour
    • ½ cup Dutch-processed cocoa powder (I use Droste – It’s divine.)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 egg (well beaten)
    • ½ cup whole milk
    • ½ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • ½ cup canola oil
    • 1 ¼ cups mashed (ripened bananas (~3 large bananas))
    • ½ cup semi-sweet chocolate chips
    US Customary - Metric

    Instructions
     

    • Pre-heat oven to 350° F. Butter and dust 12-16 muffin tins with cocoa powder or use liners. I made 12 muffins and one tiny loaf for the freezer.
    • Sift the first five ingredients together in a medium bowl and set aside. I measure my flour by spooning flour into my baking cup directly from the bag until it is slightly mounded. Level with a sharp knife. Do not tap cup or in any way compact your flour.
    • Mix sugars, egg and oil well with a wooden spoon. Add milk and vanilla and mix until completely incorporated. Add dry ingredients and gently mix with wooden spoon until mostly incorporated but some lumps remain. Add bananas and chips and lightly mix only until banana is distributed throughout batter. You should still have lumps.
    • Scoop batter into tins until ¾ full. Sprinkle coarsely granulated sugar on top if you wish. Bake at 350° F for 15-20 minutes or until a toothpick inserted into the center comes out with only some crumbs attached. Make sure that you didn’t just hit a chocolate chip because melted chocolate can make your muffins appear underdone. We don’t want that!

    Notes

    I will warn you that when stored in an airtight container, the sugar dissolves and will make the tops of the “muffins” shiny and moist. They still taste just as amazing!
    Keyword breakfast pastry, chocolate recipe, how to use ripe bananas, muffin recipe
    Tried this recipe?Mention @cheflindseyfarr
    Double Chocolate Banana Muffins

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    Comments

    1. Mike says

      March 27, 2017 at 10:33 am

      These are just wonderful. Deep chocolate flavor, just enough banana, and very moist unlike some chocolate muffins. I used buttermilk in place of plain and added 1/4 t. each of cinnamon and espresso powder. Mine took 25 minutes in the oven and I did have some trouble determining doneness with a toothpick (is that batter or chocolate?).

      Reply
      • Lindsey says

        May 09, 2017 at 12:10 pm

        Espresso powder was a great addition! It can be hard to tell the difference between melted chocolate and underdone batter! If the tops still look a bit wet, then it's probably batter! Happy baking!

        Reply
    2. Melissa says

      August 21, 2014 at 11:45 pm

      OMG! I just made these muffins...I have to say, these are the BEST muffins I have ever tasted! I love adding the bananas at the end, what a difference it made. These muffins are so light and airy, not like some banana muffins or breads can be.
      I used white/ wheat flour, and they came out amazing. Thank you for sharing this yummy recipe 🙂

      Reply
      • Lindsey says

        August 22, 2014 at 8:37 am

        Hi Melissa! Thank you so much for taking the time to come back here and tell me! I really appreciate it! I'm going to have to try them with white/wheat flour! I am all about making things just a smidgen healthier! You totally just made my Friday! 🙂

        Reply
    3. blinglingy says

      June 14, 2014 at 12:46 am

      Hi, i tried your recipe today and they were divine! It was really soft and moist without being overly sweet. Do you know how many calories are there in 1? Cause I devoured down 3 at a go! 😡
      I made very slight changes to your recipe, instead of mixing the choco chips into the batter, i sprinkled them on top of the muffins before they went into the oven and skipped the sugar sprinkle. Thank you for the lovely recipe!

      Reply
      • Lindsey says

        June 14, 2014 at 11:00 am

        LOL! I don't know how many calories are in each one on purpose, because I didn't eat just one either! If you want to figure it out, I use this website to plug in all the ingredients and set the number of servings. I bet the chocolate chips were delicious on top! I'm so glad you liked them!

        Reply
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