These indulgent Double Chocolate Banana Muffins are the perfect way to satisfy your sweet tooth. Made from common ingredients and ready in half an hour, this is one of my go-to recipes that I recommend to all chocolate lovers.
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With a deep and rich chocolate flavor and a helpful lift of sweetness from overripe bananas, this double chocolate banana muffins recipe is great for a tasty dessert or even a special occasion breakfast or brunch!
Why This Recipe Works
Making your own baked goods doesn't have to be difficult! These banana chocolate chip muffins will rival the ones at your local bakery or coffee shop and come together without stress.
And to switch things up, try another one of my muffin recipes. My Sour Cream Chocolate Chip Muffins are a slightly toned-down version of these banana chocolate muffins, and these Strawberry Cheesecake Muffins turn the classic dessert into a handheld treat!
Ingredients Needed
- Overripe Bananas: Overripe frozen bananas will also work.
- Granulated Sugar: This is also called white sugar, no need to get anything fancy!
- Sour Cream: Helps keep the muffins moist and gives them a slight tangy flavor.
- Egg
- Vegetable Oil
- Vanilla Extract: Balances out all of the chocolate flavor with some light and fragrant vanilla.
- All Purpose Flour
- Cocoa Powder: You'll want to use unsweetened cocoa powder. Special dark or Dutch process cocoa powder will give you the best rich, chocolatey flavor.
- Baking Soda and Baking Powder: Using both will help make sure the muffins don't get too dense as they bake.
- Mini Chocolate Chips: I like to use semi-sweet chocolate chips so they're not overly sweet.
- Salt: Helps to enhance the sweet flavors of these muffins.
How to Make Double Chocolate Banana Muffins
- Step 1: In a large mixing bowl, use a fork to mash the bananas.
- Step 2: Whisk in the egg, sour cream, sugar, vegetable oil, and vanilla until well combined.
- Step 3: In a separate mixing bowl, combine the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt).
- Step 4: Add the wet ingredients to the dry ingredients and whisk until combined. Be careful not to overmix.
- Step 5: Once a batter has formed, gently fold in the chocolate chips.
- Step 6: Pour the batter into a muffin tin lined with muffin liners and bake for 15 minutes, or until a toothpick comes out clean and the tops of the muffins are slightly cracked.
Recipe Tips
- If you don't have muffin liners, spray the muffin pan well with nonstick baking spray so they don't stick.
- Overripe bananas are the best option for baked goods because they have a softer texture and a sweeter flavor.
- You can also use frozen bananas for this recipe. Allow them to thaw before mashing and using for the batter.
- To store your muffins, let them cool completely and store in an airtight container or a sealed plastic bag at room temperature for a week or so.
- Switch things up by adding white chocolate chips, peanut butter chips, or dark chocolate chips.
Recipe FAQ's
For super moist muffins, be sure to let any refrigerated ingredients come up to room temperature first. This will ensure that you can combine the batter well without overmixing!
Typically cupcakes are a slightly lighter and fluffier consistency and are usually topped with some kind of frosting or icing. Muffins tend to be a bit denser, and while they can be as sweet as cupcakes, they're usually not topped with anything.
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Double Chocolate Banana Muffins
Equipment
Ingredients
- 1 1/2 cups overripe bananas about 4 medium or 3 large
- 1 cup granulated sugar
- 1/4 cups sour cream
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup all purpose flour spoon and leveled
- 1/2 cup unsweetened cocoa powder I used special dark
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 425 degrees line a muffin pan with cupcake liners or spray with non stick cooking spray.
- In a medium bowl add the bananas and mash with a fork.
- Whisk in the sour cream, sugar, sour cream, egg, vegetable oil and vanilla until combined.
- In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk the wet ingredients into the dry until combined. Then fold in the chocolate chips.
- Spoon the batter evenly into the muffin tins.
- Bake for 5 minutes then without removing the muffins reduce the heat to 350 degrees and bake for another 15 minutes or until a toothpick comes out clean.
- Remove the muffins from the oven and press some additional chocolate chips into the muffins (optional) and let them cool.
These muffins are AMAZING! They are moist and delicious! The rich chocolate taste goes perfectly with the banana flavor. Will be a family favorite for years to come!!
Love that Linda, I currently have some in the freezer 🙂
These are fabulous. Very moist and great banana flavor. My husband made them yesterday- I was out and he saw I'd printed the recipe and left it on the counter with the ingredients to get to room temperature.
We had 2 1/2 frozen bananas which including the juice came to the 1 1/2 cups. Only change he made was adding a few chips to the tops before baking.