Tessa’s Recipe Rundown
Taste: The perfect balance between sweet banana flavor and rich chocolate, without being too decadent or overpowering.
Texture: Soft, tender, and moist, with gooey chocolate chips throughout.
Ease: Super easy – these muffins are ready to enjoy in just 30 minutes!
Why You’ll Love This Recipe: These muffins are as easy to make as they are to devour.
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Chocolate disguised as breakfast? Count me in!
These Double Chocolate Banana Muffins look like they’re from a fancy bakery and are secretly SO easy to make.
I absolutely love making my Banana Bread Recipe when I have overripe bananas – but sometimes, I want an excuse to eat chocolate for breakfast.
Free Muffin Cheatsheet!
Dry, dense muffins? Not in your kitchen! Bake the most tender and moist muffins with our Ultimate Muffin Guide.
So, using my decadent Double Chocolate Banana Bread recipe as a base, I made a few tweaks and created rich, ridiculously moist, tender, crave-worthy muffins.
Pure chocolate-banana bliss.
So if you have overripe bananas begging for a glow-up, look no further than these Double Chocolate Banana Muffins! Adults and kids alike will devour these easy, delicious muffins.
Sprinkle of Science
How to Make Double Chocolate Banana Muffins
The Bananas
Be sure to use very overripe bananas. They should be very soft and covered with dark brown speckles for the best flavor, moisture, and overall texture.
Underripe bananas can’t provide as much moisture or flavor, so if your bananas aren’t yet ripe, your muffins will be dry and a bit bland.
How to Ripen Bananas Quickly
- Faster: To speed up ripening, place bananas in a paper bag and store in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.
- Today: While it’s not as effective as allowing bananas to ripen naturally, you can place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.
How to Make Moist Muffins:
- Measure your flour and cocoa powder correctly! Too much flour or cocoa will create dense, dry muffins. I highly recommend using a digital kitchen scale, but if you don’t have one, use the “spoon and level method” to measure your dry ingredients.
- Don’t reduce the sugar. A combination of light brown sugar and granulated sugar achieves the best combination of flavor and moisture. Lowering the sugar will impact much more than just the sweetness. Learn more about all sugar does in baking here.
- Sour cream. Sour cream (or plain full-fat yogurt) helps create super moist, soft, and tender muffins. Don’t skip this!
- Oil. Using oil in muffins creates the sensation of moisture on the palate. I prefer to use vegetable oil, but any neutral oil should work (e.g., avocado oil or grapeseed oil). I have not tried this recipe using coconut oil. Learn more about Butter vs. Oil in Baking here.
The Cocoa Powder
I used Dutch-processed cocoa powder to achieve a deliciously decadent chocolate flavor and dark color for these muffins. Learn about the differences between natural cocoa powder and Dutch-processed cocoa powder here.
If you need to, you can use natural cocoa powder in this recipe instead.
The Chocolate Chips
I used a combination of regular-sized and mini semisweet chocolate chips, but all regular/mini chocolate chips, dark chocolate chips, or milk chocolate chips will work fine. Just keep in mind that milk chocolate will make the muffins a little sweeter, and dark chocolate will make them a little less sweet.
Note that the chocolate chips on top of muffins may develop a white coating (aka “bloom”) the longer they sit, but they’re still perfectly edible. Learn more about Chocolate in Baking here.
Do I Have to Use Espresso Powder?
A little espresso powder in these muffins helps enhance the chocolate flavor without any noticeable coffee flavor. Feel free to skip it if needed.
The Best Muffin Pan + Muffin Liners
- This recipe makes 17 muffins, so you will need two muffin pans. This is my go-to muffin pan, and I also love this muffin pan pictured above.
- Use high-quality liners to prevent liners from sticking to your muffins. This is my favorite brand of muffin liners.
- If muffin liners sticking is a common issue for you, check out my article on Preventing Muffin Liners from Sticking here.
More Recipes You’ll Love:
- Double Chocolate Banana Bread (the loaf version of this recipe!)
- Banana Espresso Chocolate Chip Muffins
- Chocolate Coffee Toffee Crunch Muffins
- Classic Banana Bread Recipe
- Banana Chocolate Chip Muffins
Photos by Joanie Simon.
Double Chocolate Banana Muffins
Ingredients
- 1 1/4 cups (159 grams) all-purpose flour, measured correctly
- 1/2 cup (43 grams) Dutch-process cocoa powder
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1/2 teaspoon instant espresso powder, optional
- 1/2 teaspoon ground cinnamon, optional
- 1 1/2 cups (354 grams) mashed banana (from about 3-4 very overripe bananas)
- 1/2 cup (114 grams) sour cream, at room temperature
- 2 large eggs, lightly beaten, at room temperature
- 1/3 cup (80 grams) vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup (128 grams) semisweet chocolate chips
- 1/3 cup (64 grams) mini semisweet chocolate chips, for topping
Instructions
- Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
- In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
- Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
- Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.
Hello! This looks like such a wonderful recipe. Would i be able to achieve similar results if I baked these without eggs and replaced them with yogurt instead?
We haven’t tried that!
Absolutely delicious! Followed the recipe exactly as written, and I have no notes! The chocolate flavor is perfect, and they baked up beautifully. Will definitely bake again.
Made them today and they are amaaaazingly moist and delicious!