Double Chocolate Banana Muffins

Moist, rich, and bursting with deep chocolate flavor, these Double Chocolate Banana Muffins are a heavenly combination of overripe bananas, dark cocoa powder, and melty chocolate chips. Perfect for breakfast, a snack, or a sweet ending to your day, these muffins are soft, indulgent, and easy to make. If you’re looking for a way to use up ripe bananas, this recipe is your answer.

Why You’ll Love This Recipe

These muffins are the perfect marriage of chocolate and banana. The overripe bananas add natural sweetness and moisture, while the combination of cocoa powder and chocolate chips makes every bite decadently rich. They’re easy to make in one bowl, bake up beautifully with a high-domed top, and freeze well for future snacking. Whether enjoyed fresh out of the oven or packed in a lunchbox, they’re guaranteed to satisfy any chocolate craving.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups mashed overripe bananas (about 4 medium or 3 large)

• 1 cup granulated sugar

• 1/4 cup sour cream

• 1 large egg

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour (spooned and leveled)

• 1/2 cup unsweetened cocoa powder (special dark recommended)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup semi-sweet chocolate chips

directions

1. Preheat the oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

2. In a medium bowl, mash the bananas until smooth. Whisk in the sugar, sour cream, egg, oil, and vanilla extract until well combined.

3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

4. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.

5. Fold in the chocolate chips, reserving a few for topping if desired.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean.

8. Optionally, press extra chocolate chips into the tops of the muffins while they’re still warm.

9. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 12 muffins

• Prep Time: 15 minutes

• Cooking Time: 20 minutes

• Total Time: 35 minutes

• Calories per serving: 270 kcal

Variations

• Dairy-Free: Use a dairy-free yogurt in place of sour cream and dairy-free chocolate chips.

• Add Nuts: Fold in chopped walnuts or pecans for extra texture and flavor.

• Extra Moist: Add an additional tablespoon of oil or a splash of milk for an even softer crumb.

• Mini Muffins: Make bite-sized versions by using a mini muffin tin; bake for 10–12 minutes total.

• Gluten-Free: Use a 1:1 gluten-free flour substitute for an easy GF variation.

storage/reheating

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freezing: Freeze muffins in a zip-top bag or airtight container for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.

Reheating: Warm individual muffins in the microwave for 10–15 seconds to bring back that freshly-baked softness.

FAQs

Can I use frozen bananas?

Yes, just thaw them completely and drain any excess liquid before mashing.

What kind of cocoa powder should I use?

Unsweetened cocoa works best. Special dark cocoa powder gives an even richer flavor and color.

Can I reduce the sugar?

You can reduce the sugar to 3/4 cup if desired, especially if your bananas are very ripe.

Can I substitute applesauce for oil?

Yes, replace the oil with an equal amount of unsweetened applesauce for a lighter version.

Why bake at two different temperatures?

Starting at a higher temperature helps create a tall, domed muffin top. Lowering the heat ensures the inside cooks through without burning the outside.

Can I skip the sour cream?

Sour cream adds moisture and richness. You can substitute with plain Greek yogurt or buttermilk.

Are these muffins freezer-friendly?

Absolutely. They freeze well and are great for meal prep or grabbing on the go.

Can I make this batter in advance?

It’s best to bake immediately after mixing, but you can store the wet and dry ingredients separately and combine right before baking.

How do I know when the muffins are done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, they’re ready.

What can I add to make them more filling?

Mix in a tablespoon of chia seeds or flaxseeds for added fiber and nutrients.

Conclusion

These Double Chocolate Banana Muffins are the perfect way to satisfy your chocolate cravings while using up ripe bananas. Moist, rich, and easy to make, they’re a go-to treat for breakfast, snacks, or dessert. Whether you enjoy them warm with melty chocolate or straight from the fridge, they’re bound to become a staple in your kitchen.

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