This post may contain affiliate links. Please read our disclosure policy.
These Double Chocolate Banana Muffins are incredibly moist! The banana and chocolate flavors are in perfect balance. Perfect for breakfast or a light snack.
I’ve been buying a lot of bananas to meet my banana cream pie cravings head on! When I was making breakfast this morning several sad looking bananas caught my eye, and I immediately thought, Vegan Chocolate Chip Banana Bread! Making banana bread when I really wanted to be making double chocolate chip cookies seemed healthier than I wanted to be today, so I pushed aside the little Wedding Fairy and decided to create a Double Chocolate Banana Muffin recipe. I am so glad I did!
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!
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.
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! If you’re looking for their cupcake cousins, head over to my Chocolate Filled Cupcakes recipe!
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!
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! But, you know I love my chocolate ecstasy from my decadent Flourless Chocolate Cake and one bowl brownies recipe, so this comes as no surprise.
Double Chocolate Banana Muffins
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
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
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed muffin recipes or dive into more double chocolate with my Chocolate Biscotti!
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?).
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!
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 🙂
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! 🙂
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!
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!
These sound so incredibly amazing! I can’t wait to try them out.
But my fiancé is lactose intolerant (supper bummer for my cooking inspirations at times)
Is there anything I can use to replace the milk with? Because that would be amazing.
Hi Ana! That is a bummer! I’ve never made them with anything but regular milk, so I’m not positive but you could try plain, unsweetened almond milk, rice milk or even soy milk! You could probably even try water but I’m sure you would lose some of the flavor and it would most likely alter the texture. Let me know how it goes!