Double Chocolate Banana Muffins combines ripe bananas with LOTS of chocolate. They are two types of chocolate in these muffins! They are soft and fluffy with gooey chocolate in every bite.
If you love the combination of bananas and chocolate, you will love this recipe!
These double chocolate banana muffins are full of sweet bananas and chocolate throughout. They’re seriously so easy to make with only a few simple pantry ingredients too!
For more banana recipes, try Double Chocolate Banana Bread Cookies, Chocolate Banana Brownies, and Banana Bread Chocolate Chip Cookies.
Why this recipe works
- Ripe bananas – This recipe is a good way to use up ripe bananas, fresh or frozen!
- Breakfast – Easy breakfast or snack idea on the go.
- Easy to make – Super simple recipe that comes together in under 20 minutes.
- Chocolate - There are two types of chocolate in these muffins.
- Fluffy & moist – These Double Chocolate Banana Muffins are very moist and soft!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Bananas – 3 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Chocolate chips - Semi-sweet chocolate chips are used. You can also dark or milk chocolate as well.
Cocoa powder - I used unsweetened cocoa powder in these muffins.
Eggs - Remove 2 hours before baking.
Flour - All-purpose flour is used in this recipe.
Sugar - White sugar is used.
Oil – I used a flavourless oil. Makes the muffins more moist. You can use any type of oil, just know that it can slightly change the flavour.
Step by step instructions
Here is how to make and bake these Double Chocolate Banana Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. I also used tulip liners for this recipe for a taller bakery-style muffin. This is the pack that I bought!
Step 2 - Mash bananas. Take the bananas and mash them in a large bowl.
Step 3 – Mix dry ingredients. In a small bowl, whisk together flour, cocoa powder, salt, baking powder, and cornstarch, and baking soda. Set aside.
Step 4 – Whisk wet ingredients. In a large bowl, whisk egg, espresso, oil, white sugar, buttermilk, bananas, and vanilla. Whisk until well combined.
Step 5 – Add dry ingredients. Add in the bowl with the dry ingredients and mix until just combined.
Step 6 - Add in chocolate chips. Mix in the chocolate chips just a few times.
Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. If you are baking in regular liners, the muffins should bake for 5 minutes at 425°F, then 12-15 minutes at 375°F. Since tulip liners have a taller bake, they require more time. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Make sure the bananas you are using are very ripe! The riper they are, the sweeter your muffins will be.
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
FAQ
Can I use frozen bananas?
Yes, you can use fresh or frozen bananas. Just make sure that the frozen bananas you use are thawed and the extra liquid that comes from that is drained before they are mashed.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
Do I have to add chocolate chips?
No! Feel free to leave those out.
Do I have to use cocoa powder?
In this recipe, yes. If you are looking for a classic banana muffin, check out my Banana Chocolate Chip Muffins.
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Double Chocolate Banana Muffins
Ingredients
- 1 cup mashed bananas about 2-3 large sized bananas
- 2 eggs room temperature
- 1 cup buttermilk* room temperature
- 1/2 cup oil
- 1 tbsp vanilla
- 1/2 tsp espresso powder optional
- 2 1/2 cups all-purpose flour
- 2/3 cups unsweetened cocoa powder
- 1 tbsp cornstarch
- 1 cup white sugar
- 1/4 cup light brown sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cups semi-sweet chocolate chips
Instructions
- Line your muffin tin with 18 regular liners or 12 tulip liners and set aside.
- In a medium-sized bowl, mix the dry ingredients. Add in flour, baking soda, cocoa powder, baking powder, cornstarch, and salt. Gently sift and mix together.2 1/2 cups all-purpose flour, 2/3 cups unsweetened cocoa powder, 1 cup white sugar, 3 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a large bowl, add bananas. Mash together. It should be 1 cup of mashed bananas total.1 cup mashed bananas
- Add in white sugar, eggs, espresso, buttermilk, oil, and vanilla. Whisk until well combined (1-2 minutes).2 eggs, 1 cup buttermilk*, 1/2 cup oil, 1 tbsp vanilla, 1/2 tsp espresso powder
- Add in the dry ingredients. Using a spatula, gently fold until a batter forms. Do not over-mix!
- Toss in the chocolate chips and mix in a few times.3/4 cups semi-sweet chocolate chips
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. If you are baking in regular liners, the muffins should bake for 5 minutes at 425°F, then 12-15 minutes at 375°F. Since tulip liners have a taller bake, they require more time. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Comments