These moist and chocolatey Double Chocolate Banana Muffins taste like they're fresh from the bakery, but are made in your kitchen in just one bow! Light, fluffy, and decadent, they're a real treat.
Table of Contents
About these Muffins
We need to give these One Bowl Double Chocolate Banana Muffins a moment. Each bite is so moist and so decadent that you'd think they just came fresh out of the bakery oven. But no! You made them at home, all in one bowl!
These moist banana muffins have the perfect level of sweetness and are not overbearing. And they make your kitchen smell SO GOOD! Next time you have ripe bananas sitting on your counter, skip the banana bread and make these muffins instead!
I love snacking on one of these muffins during the day or adding one as a mini-dessert for after breakfast. They're the perfect way to tame that mid-day sweet tooth. Lather on some nut butter or cream cheese for a little something extra. You can also enjoy one after dinner with a scoop of ice cream. They'll taste delicious any time of day!
And if you're looking for more muffin recipes, also try these Pumpkin Butterscotch Muffins, Cinnamon Toast Crunch Muffins, or these Special K Red Berry Breakfast Muffins, too!
Recipe Ingredients
- Bananas: The riper, the better. When fruit becomes overly ripe, people consider it on it's way out, but that's when I consider the bananas to be coming to life!
- Butter: Let it sit out at room temperature. It'll make our muffins super rich.
- Cane Sugar: While the ripe bananas are sweet, adding a little bit of sugar will make these muffins even more decadent.
- Eggs: To help provide some structure to our muffin batter. Flax eggs will work if you don't have any on hand.
- Flour: I used all purpose flour and have not tried any other flours, so substitute with caution.
- Chocolate: We'll use Cocoa Powder and Chocolate Chips for that DOUBLE chocolate flavor!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F. In a mixing bowl, beat together room temperature butter and 2 ripe bananas with a hand mixer.
2. Next, add in the cane sugar and beat for another 2-3 minutes.
3. Add vanilla extract and then each egg. Continue to use the hand mixer to mix for the best consistency.
4. Then, pour all of the dry ingredients (excluding the mini chocolate chips) into the mixing bowl and mix. Once you've achieved a brownie batter consistency, fold in the mini chocolate chips.
5. Next, line the muffin tin with muffin liners or grease with cooking spray. Scoop batter into 12 equal muffins. You can spray the cookie scoop with cooking spray so the batter doesn't stick. Top the batter with more chocolate chips before baking if you'd like and then bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Tips for Success
These muffins are super easy to make; however, here are my top tips so this recipe comes out perfect:
- Get your eggs and butter to room temperature before adding into your batter. This’ll give you lighter and fluffier muffins.
- Don't over mix your batter! You want your ingredients well incorporated, but not overly beaten. This will create air pockets during the bake and leave you with dry muffins.
- Avoid over filing. Fill each cup ¾ the way full so they will rise and bake properly. Make up to 15 muffins if needed.
Recipe FAQs
If your bananas are still pretty yellow, but you’re craving these moist chocolate banana muffins, I’ve got two tips on how to quickly ripen them:
1. If you have a day or two before you’re planning to bake, put your bananas in a brown paper bag overnight. Bananas naturally release ethylene as they ripen. The bag traps the ethylene, allowing the ripening process to happen faster. Adding an apple, pear, or avocado to the bag will also speed up the ripening process.
2. If you need to ripen your bananas ASAP, you can use your oven! Preheat to 350 degrees F and bake your bananas with the peel on for 20-30ish minutes until they’re browned and soft. Allow your bananas to cool in the fridge before peeling and using them in this recipe.
Store in an airtight container on the counter for two to three days or in the refrigerator for one week. Let cool completely before covering to avoid condensation build up inside the container, which'll leave you with a soggy muffin.
Absolutely! Allow them to come to room temperature before placing in an airtight container for freezer storage up to 3 months. You can also wrap these individually in Saran Wrap before freezing so it’s easy to take one at a time when you’re ready for it. You can reheat from frozen in the microwave in 30 second intervals (unwrapped) on a microwave safe plate.
I often get asked wether or not to use liners for muffins and cupcakes. The answer we all hate: It depends. It depends on the type of muffin/cupcake as well as what you're doing with them (i.e. if you're serving at a party and people are grabbing from a tray I think liners are a good idea).
For these Double Chocolate Muffins, either works, so it’s totally up to you. But definitely grease the pan if you choose to bake without them.
I love mine served with a cold glass of almond milk. They’d also go great with your morning coffee or as an afternoon snack crumbled on top of some Greek yogurt with some fresh berries. The ultimate way to enjoy these Double Chocolate Chip Banana Muffins is to heat them in the microwave and then lather with a good amount of peanut butter. Mmmmmm!
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
One Bowl Double Chocolate Banana Muffins
Equipment
- Mixing Bowl
- Hand Mixer
- cookie scooper
- Muffin tin
- muffin wrapper
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 2 ripe bananas
- ¼ cup butter, room temperature
- ¾ cup cane sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cup all purpose flour
- ½ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp baking soda
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, beat together room temperature butter and 2 ripe bananas with a hand mixer.
- Next, add in the cane sugar and beat for another 2-3 minutes.
- Add vanilla extract and then each egg. Continue to use the hand mixer to mix for the best consistency.
- Then, pour all of the dry ingredients (excluding the mini chocolate chips) into the mixing bowl and mix. You can combine the dry mixture in another bowl, but I just like to add them all into the same bowl for less clean up.
- Once you've achieved a brownie batter consistency, fold in the mini chocolate chips.
- Next, line the muffin tin with muffin liners. You can also grease the tin with cooking spray.
- Scoop batter into 12 equal muffins. You can spray the cookie scoop with cooking spray so the batter doesn't stick. You can top the batter with more chocolate chips before baking if you'd like!
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
Nutrition
Notes
- Get your eggs and butter to room temperature before adding into your batter. This’ll give you lighter and fluffier muffins.
- Don’t over mix your batter! You want your ingredients well incorporated, but not overly beaten. This will create air pockets during the bake and leave you with dry muffins.
- Avoid overfilling your muffin tin. Fill each cup ¾ the way full so they will rise and bake properly. Make up to 15 muffins if needed.
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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Double Chocolate Chip Banana Muffins calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Charlotte C. says
Fresh out of the oven and my kitchen smells amazing! I had two nice and ripe bananas just begging to be used this morning! Though I don't have a muffin tin, the recipe was too easy not to take advantage of, so I used a square brownie pan and ended up cooking for about 10 extra minutes (30 mins at 350 in total). Came out perfectly! Basically breakfast brownies...what could be better!
Courtney Paige says
sounds like an IDEAL situation!! XO
Lacey says
These are amazing!!!!! One of my faves for those ripe bananas!!
Sara says
I’ve had the recipe saved for MONTHS. Finally got around to making these and I wish I hadn’t waited! They are dense and super chocolaty, kind of tastes like eating a cake. You won’t be sad you made these that’s for sure!
Courtney Paige says
Oh these are so, SO good! I love adding a lil sugar to the top of each one.
Sydney Van Acker says
So simple! I had all the ingredients on hand to make these and did so as soon as I saw this recipe. They turned out so delicious!!!!!!