Easy Double Chocolate Banana Muffins

These Double Chocolate Banana Muffins are such a treat! Made with ripe bananas, rich cocoa, and plenty of chocolate chips, they're soft, ultra-moist, and a delicious way to use browning bananas. They're baked extra tall to give those bakery-style dome tops we all love so much too!

This easy chocolate banana muffin recipe is perfect for using overripe bananas. There's no sour cream or yogurt in these muffins, making them even easier for you to whip up! Enjoy them as a grab-and-go breakfast, snack time, or a sweet dessert!

I love how chocolate and bananas pair together - the natural sweetness of ripe bananas perfectly complements the rich, deep chocolate flavor.

Whenever I have browning bananas on my counter or in the freezer, I reach for this recipe! They're bakery-style muffins but homemade - so they're way better! Plus, they come together in a few simple steps with no electric mixer required.

Step by step instructions

Here is how to make and bake these Easy Double Chocolate Banana Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.

Step 2 - Whisk wet ingredients. In a large bowl, add the mashed bananas, brown sugar, oil, vanilla, eggs. Whisk until well combined. It may have chunks from the bananas, that is ok.

Step 3 - Add in dry ingredients. Mix until a soft muffin batter forms; do not over-mix!

Step 4 - Add chocolate chips. Mix in semi-sweet chocolate chips.

Step 5 - Scoop and bake. Scoop evenly between the liners, dividing the batter evenly between the liners, filling them all the way to the top. Add extra chocolate chips on top.

Step 6 - Bake. Bake the muffins for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale - It's really easy to over-measure the dry ingredients! Using a gram scale helps make sure that you don't.
• Use a cookie scooper - Definitely not mandatory, but scooping the batter with a cookie scooper helps create even scooping and less mess.
• Fill the batter to the top - this will ensure that the muffins bake tall and bakery-style!

FAQ

How do I store these muffins?

These muffins are best served within the first couple days. They stay good in the refrigerator for up to 1 week!

What makes these double chocolate banana muffins so moist?

The bananas! It helps leave them soft for days.

Can I use frozen bananas?

Yes! Just drain any liquid that comes as they thaw before peeling and mashing them.

What type of cocoa should I use?

For the best flavor and texture, use unsweetened cocoa powder.

Is this recipe freezer-friendly?

Yes. Once the muffins are baked, allow them to cool completely. Then wrap each muffin in saran wrap and place into a Ziplock freezer-safe bag. Place in the freezer and freeze for up to 3 months.

Once ready to eat, allow to thaw at room temperature or warm slightly in the microwave at 10 second intervals.

Why did my chocolate banana muffins turn out dense?

There are a few reasons this could of happened. First off, over-mixing the batter. Stir just until the ingredients are combined. Secondly, adding too much flour. Make sure to use a gram scale to measure and avoid this. Thirdly, oven temperature issues. Make sure the oven is fully pre-heated at the correct temperature before adding them in!

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!