Whip up a batch of these Double Chocolate Chip Banana Muffins today!
This is a delicious chocolate muffin that is paired with banana and semi-sweet chocolate chips in each bite.
This double chocolate banana muffins recipe is great for breakfast or even a mid-day treat.
Make sure to check out my banana pudding in a jar recipe. It is fantastic for parties. Or try out these banana nut bread or this banana nutella ice cream.
This Double Chocolate Chip Banana Muffins Recipe Is…
- Made from scratch
- Perfect Way to Use Ripe Bananas
- Stores Well
- Freezer Friendly
Ingredients Needed
- flour
- baking soda
- salt
- sugar
- brown sugar
- cocoa powder
- butter
- egg
- milk or almond milk
- vanilla
- bananas
- semi-sweet mini chocolate chips
How to Make Banana Muffins
Full directions on how to make double chocolate banana muffins are in the printable recipe card at the bottom of the post.
Step 1: Start by preheating your oven and then place liners in muffin tin.
Step 2: Whisk the dry ingredients together in a bowl and set aside.
Step 3: In a bowl you are going to mix up your wet ingredients.
Make sure to fully mash up the bananas.
Step 4: Add in the dry ingredients and mix to combine.
Then fold in the chocolate chips.
Step 5: Put batter in muffin liners and bake as directed. Then serve and enjoy.
Variations and Tips
- I recommend using room temperature ingredients when you make your banana muffins.
- Make sure you are using bananas that have brown speckles on the peel. Otherwise the banana flavor will not stand out in muffins.
- Allow muffins to cool completely before you store them in a container. Or condensation will build in the container and sog up the muffins.
- Swap out the chocolate chips with white chocolate, milk chocolate, etc.
- Add in some walnuts or even crushed pecans for a crunch factor.
Storing Leftovers
Room Temperature: You can store your leftover chocolate chip muffins on the counter at room temperature. Just store in an airtight container or bag.
Freezer: You can also freeze the muffins if you would like. Allow the muffins fully cool then freeze for 2-3 months. Thaw on the counter for an hour or so and then enjoy.
You do not have to sift the dry ingredients, but you will find if you do it creates a fluffier texture to the muffins. I like to sift as it also helps remove clumps in the cocoa powder.
Simply place aluminum foil on a baking sheet and place your bananas in a single layer. Heat at 200 degrees F. Then place bananas in and cook for 15-30 minutes or until the peels of the bananas are black. Remove and allow the bananas to cool a bit then remove the flesh.
Go right ahead and leave out the chocolate chips if you don’t want a double chocolate muffin. Or you can even swap it out with a white chocolate or milk chocolate if you prefer.
Yes, you can double this recipe. Simply grab another muffin pan or batch cook your muffins in the oven. Keep the oven the same temperature and for the same amount of time.
More Muffin Recipes
If you like this muffin recipe, you’ll love these ones too:
- Old Fashioned Basic Muffin Recipe – Use this homemade muffin mix to make all kinds of different flavored muffins.
- Cream Filled Berry Streusel Muffins with Lemon Glaze – These are so, so good!!
- Cheesecake Filled Blueberry Muffins Recipe – This is a simple blueberry muffin with a cream cheese filling inside.
Banana Chocolate Chip Muffins
Ingredients
- 1 ⅔ cups flour
- 1 heaping teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup sugar
- 1 tablespoon brown sugar packed
- ¼ cup cocoa powder
- ½ cup 1 stick butter, softened
- 1 egg
- ⅓ cup milk or almond milk
- 1 teaspoon vanilla
- 2 overripe bananas peeled and mashed
- ¼ cup semi-sweet mini chocolate chips plus additional for topping
Instructions
- Preheat the oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking soda, salt, sugar, brown sugar, and cocoa powder.
- In a large mixing bowl, whisk together bananas, eggs, vegetable oil, milk, and vanilla. Stir together wet and dry ingredients until just combined.
- Fold chocolate chips into the batter.
- Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
- Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
