How to make soft and moist double chocolate banana muffins recipe with chocolate chips. This banana muffins recipe is very quick and easy to make at home for breakfast or a snack and perfect for recovering your ripe bananas.
If you have some ripe bananas at home and love chocolate muffins then use them to make this easy and delicious chocolate banana muffin recipe!
Using ripe banana in muffins works just as well as in bread recipes. A soft, moist texture with all the flavor of bananas and a double dose of chocolate provided by the cocoa powder and chocolate chips.
And these double chocolate banana muffins are delicious and taste like my favorite and super moist chocolate banana bread recipe. They are quick and easy to make at home and so perfect to eat for breakfast or for any time of the day.
>> See all the muffin recipes on the blog
Why use bananas in your recipes
I love trying out new recipes with bananas, they bring both a nice moist texture, a delicious banana flavor and also add natural sugar to the recipes.
But most of all it's a great recovery recipe so perfect if you have overripe bananas at home that no one wants to eat.
These chocolate muffins are very chocolatey, because in addition to the cocoa powder I added a dose of chocolate chips that enhances the rich chocolate texture and taste which goes perfectly with the flavor of the banana.
Ingredients and substitutions
Here is an overview of the ingredients needed and possible substitutions to make this chocolate banana muffin recipe at home, scroll down the page to see the quantities in the recipe card.
- Banana: preferably use large, ripe bananas. You can put them in the microwave or oven for a few moments to soften them.
- Butter: Softened and unsalted butter, or melted butter and cooled (you can eventually replace the butter by vegetable oil in the same quantities)
- Sugar: white granulated sugar, which you can substitute with brown sugar.
- Eggs: large egg at room temperature.
- Vanilla: to flavor the muffins use pure liquid vanilla extract.
- Buttermilk: the acidity of buttermilk gives a soft texture, if you don't have any you can replace it with milk, Greek yogurt or sour cream.
- Flour: white wheat all-purpose flour, that you can replace with a gluten-free flour, like rice flour.
- Cocoa powder: use only unsweetened cocoa powder.
- Raising agent: A mixture of baking powder and baking soda, but you can use only baking powder in this recipe.
- Salt: Add a small pinch is essential to bring out the flavors.
- Chocolate chip: Use mini chocolate chips or even dark chocolate chunks.
You will find the quantities and instructions in the recipe card below in this page
Nuts: Add more crunch to your muffins with chopped walnuts or pecan.
Helpful tools: An electric mixer and a muffin tin with paper liners
How to make chocolate banana muffins recipe
1 - Mash the bananas
Cut the banana into small pieces in place it on a large bowl or plate and crush it with a fork until you have a banana puree with a few pieces left.
Tip: If your bananas are not very ripe then you can heat them up a bit in the microwave to soften them and make them easier to mash.
2 - Beat the wet ingredients
- In a mixing bowl, place the softened butter with the sugar and beat with an electric mixer until smooth.
- Then add the egg and vanilla extract and mix again to incorporate.
Tip: You can use an electric mixer or your stand mixer for this step and mix well to get a creamy butter texture.
3 - Stir bananas and dry ingredients
- Add the mashed bananas and buttermilk and mix with a hand mixer to incorporate them.
- Then finish with flour, cocoa powder, baking soda baking powder and salt and finally add the chocolate chips.
- Mix gently with a spatula until the mixture is thick with some lumps.
Tip: Be careful after adding the dry ingredients not to over mix the mixture just enough to incorporate the dry ingredients.
4 - Baking
- Preheat oven to 428°F/ 220°C and set a muffin tins with paper liners.
- Pour the batter into each paper cups of the prepared muffin pan to fill them completely.
- Sprinkle some chocolate chips on top.
- Lower the temperature to 392°F / 200°C and bake the muffins for about 20 to 25 minutes until they are puffed up.
- Let them cool a bit before unmolding and letting them cool completely on a wire rack.
Tip: Check baking by inserting a toothpick into the center of a muffin. It should come out clean or with a few crumbs.
Store & Freeze instructions
Room temperature: double chocolate banana muffins can be stored at room temperature for about 5 days in a storage box with a tight-fitting lid. But you also can keep them up to 1 week in the fridge.
You can also warm them up a bit in the microwave to make them softer.
In the freezer: Make ahead your chocolate banana muffins by storing them in the freezer for up to 3 months. When they are baked and completely cooled place them in storage bags and keep them in your freezer.
To defrost, simply let them come back to room temperature or use the defrost function of your microwave.
More muffins recipes
- Healthy Banana Oatmeal Muffins
- Banana bread Muffins
- Lemon Muffins with Sugar Glaze
- Blueberry Streusel Muffins
- Lemon Poppy Seed Muffins
- Bakery style chocolate chip muffins
- Nutella muffins
- Pumpkin streusel muffins
More banana recipes
- Healthy banana oatmeal muffins
- Banana bread muffins
- Chocolate chip banana bread muffins
- Banana bread cookies
- Banana walnut bread
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Double Chocolate banana muffins
- Total Time: 30 minutes
- Yield: 12 muffins
Moist and chocolatey recipe for double chocolate banana muffins with cocoa powder and chocolate chips (for 12 muffins)
- 110 g (1 stick) Butter - softened
- 120 g (½ cup) Sugar - granulated
- 1 egg - large at room temperature
- 1 tsp Vanilla extract
- 3 Bananas - about 300g
- 80 g (¼ cup) Buttermilk or Greek yoghurt
- 125 g (¾ cup) Flour - all-purpose
- 40 g (⅓ cup) Cocoa powder - unsweetened
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 140 g (⅔ cup) chocolate chips - semi-sweet
- Preheat oven to 428°F / 220°C and line a muffin tin with paper liners.
- Place the chopped bananas in a small bowl or plate and mash them with a fork.
- Place the softened butter with the sugar in a large bowl and mix with an electric mixer for about 2 to 3 minutes until you have a creamy butter texture.
- Then add the egg, vanilla and buttermilk and mix again for 1 minute to incorporate.
- Add the mashed bananas and mix again with the mixer.
- Finish with the dry ingredients, flour, cocoa powder, baking soda, baking powder, salt and ¾ of the chocolate chips and fold in with a flexible spatula or wooden spoon.
- Pour the muffin batter into your prepared muffin cups and fill them completely to make large muffins.
- Sprinkle the top with the remaining chocolate chips.
- Turn the oven down to 392°F/200°C and bake for about 20 to 25 minutes, until they are puffed up on top.
- Check baking by sticking a knife blade or toothpick into the center of a muffin, it should come out clean or with a few baked crumbs.
- Let the muffins cool a bit before removing them from the pan and then let them cool completely on a wire cooling rack.
Storage: about 5 days at room temperature placed in a storage box with a lid and up to 1 week in a refrigerator.
In the freezer: Place in a storage bag or a box and keep for up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: muffins, cake, breakfast
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 244
- Sugar: 20.1 g
- Sodium: 160.2 mg
- Fat: 12.1 g
- Carbohydrates: 33.6 g
- Protein: 4 g
- Cholesterol: 36.1 mg
Keywords: banana chocolate muffin, double chocolate banana muffins
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