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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

We had some friends coming over after school, and since I had three very ripe bananas that needed to be used up, I decided to make these double chocolate banana muffins. I used milk chocolate chips to pair nicely with the banana flavor, then to make the muffin tops a bit crisp, I added some turbinado sugar to the top of each muffin right before baking. These muffins are decadent and rich like a brownie but with the texture of a muffin and they couldn’t be easier to make. The kids all loved these chocolate-filled muffins and said they were most definitely blog-worthy and super delicious.

Double Chocolate Banana Muffins

How to Make Double Chocolate Banana Muffins

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the mashed banana and brown sugar together until well combined. Beat in the oil, eggs, and vanilla until creamy and smooth.

Combine the flour, cocoa powder, baking soda, baking powder, and salt together in a bowl; mix well.

Gradually add the flour mixture to the banana mixture until just combined. Don’t over mix! Fold in the chocolate chips. Evenly distribute the muffin batter into the muffin tin. Add a few more chocolate chips and a  sprinkling of turbinado sugar over each muffin.

Double Chocolate Banana Muffins

Place into the oven and bake for 15-17 minutes, or until a wooden tester inserted in the center comes out clean. Remove from the oven and allow to cool for 10 minutes before removing them from the pan to a wire rack to continue cooling.

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12 muffins
Author: Pam - For the Love of Cooking

Ingredients

  • 3 very ripe bananas, mashed
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cups milk chocolate chips, plus a few more for the tops of each muffin
  • Turbinado sugar, for the tops of each muffin

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
  • Combine the mashed banana and brown sugar together until well combined. 
  • Beat in the oil, eggs, and vanilla until creamy and smooth.
  • Combine the flour, cocoa powder, baking soda, baking powder, and salt together in a bowl; mix well.
  • Gradually add the flour mixture to the banana mixture until just combined. Don't over mix! Fold in the chocolate chips.
  • Evenly distribute the muffin batter into the muffin tin. 
  • Add a few more chocolate chips and a sprinkling of turbinado sugar over each muffin.
  • Place into the oven and bake for 15-17 minutes, or until a wooden tester inserted in the center comes out clean. 
  • Remove from the oven and allow to cool for 10 minutes before removing them from the pan to a wire rack to continue cooling. 
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8 Comments

  1. They look beautiful. Chocolate and banana together are always a fine choice.

  2. Remy and I have been on a muffin making streak together. Definitely adding these to our list of must makes!

  3. 5 stars
    I love chocolate and banana together! These muffins look amazing and perfect for brunch!

  4. Delicious! Great way to use up those ripe bananas!

  5. Do you think these could be made in mini muffin tins instead, maybe decreasing the baking time just a bit? I find full-sized muffins just too big. Chocolate and bananas, YUMMY!

    1. Lizzie,

      I am sure they would be terrific! I would start checking on them around 10-11 minutes.

      Pam