Double Chocolate Banana Muffins
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These Double Chocolate Banana Muffins are perfectly moist and packed with chocolatey goodness — all with minimal prep and just one bowl. It’s the kind of recipe you make once and immediately crave again. They’re just that good!
Sheila’s Recipe Snapshot for Banana Chocolate Muffins
Sweet bananas and rich chocolate? There are plenty of reasons for me to get hooked, and I bet there will be for you, too!
Ingredient Notes for Easy Double Chocolate Banana Muffins
- Bananas | Over-ripe bananas are perfect for this recipe as they’re sweeter and easier to mash.
- Vanilla | Vanilla adds a warm, aromatic boost that melds the chocolate and banana flavors.
- Egg | The egg acts as a binder, holding the ingredients together and providing structure for a tender crumb.
- Oil | Canola oil helps keep the muffins moist and tender without altering the flavor.
- Milk | 2% milk adds moisture and creates a soft, light texture.
- Sugars (granulated & brown) | Granulated sugar sweetens, while light brown sugar adds a hint of molasses for depth.
- Cocoa | Unsweetened cocoa powder provides the signature chocolate flavor, making these muffins rich and indulgent.
- Salt | Enhances overall flavors and balances the sweetness.
- Baking soda | Leavens the muffins, making them fluffy and light.
- Flour | All-purpose flour provides structure and texture to the muffins.
- Chocolate chips | Semi-sweet chips melt into gooey pockets of chocolate, enhancing the double chocolate experience.
Variations and Substitutions
- Healthier Chocolate Banana Muffins. To make a healthier version of this yummy muffin recipe, swap the sugar with honey, use whole wheat flour, and trade canola oil for coconut oil.
- Oil Substitutions. Other oils, such as avocado, coconut, or olive oil, will work for this recipe. Melted butter will also do the trick if preferred.
- Add-Ins. Add to the chocolate chips or substitute with nuts or dried fruit
How to Make One-Bowl Chocolate Banana Muffins
Just one bowl and simple ingredients, and in under 30 minutes, you have chocolatey banana muffins!
PREP. Get started by preheating the oven to 425 degrees and setting out your large mixing bowl.
MASH BANANAS. Add bananas to the large mixing bowl and mash with a fork. Then, stir in vanilla and egg until thoroughly combined.
ADD WET INGREDIENTS. Next, stir in the canola oil and milk and add the brown sugar and white sugar, stirring well to combine.
FOLD IN DRY INGREDIENTS. Add salt, baking soda, all-purpose flour, and cocoa powder to the bowl. Gently fold the dry ingredients into the wet mixture until combined — be careful not to overmix at this point.
BAKE AT HIGH TEMPERATURE. Now, divide the batter among 12 paper-lined muffin cups, sprinkle the chocolate chips on top, and bake for 5 minutes at 425 degrees.
REDUCE TEMP AND CONTINUE BAKING. Then, reduce the oven temperature to 375 degrees (without opening the oven door) and continue baking for another 8 to 10 minutes, or until a pick inserted into the center of the muffins comes out clean.
COOL AND ENJOY. After removing the freshly baked muffins from the oveDn, let them cool in the tin for 5 minutes before moving them to a wire rack to cool completely. Finally, dig in! These muffins are best enjoyed warm or at room temperature.
Got serious chocolate lovers in your life? Try these TRIPLE Chocolate Muffins next time!
More Recipe Success Tips
Storage Tips
- These muffins will stay moist for 3-4 days when stored in a ziplock bag or sealed container, but you won’t have to worry about that because they’re guaranteed to disappear quickly!
- You can also freeze your leftover muffins by placing them in a freezer bag. They will freeze well for up to three months. Set them out at room temperature to enjoy later when completely thawed.
Frequently Asked Questions
You might have overmixed the batter or not used enough leavening agent. Make sure to gently fold in the dry ingredients and check your baking soda for freshness!
Start baking at a higher temperature (425°F) for the first 5 minutes to give them a good rise, then reduce the heat to finish baking.
The secret to moist muffins is using ingredients like ripe bananas, oil, and milk. They help keep the batter soft and tender. Also, avoid overmixing the batter, as that can make them dry!
You can ripen bananas quickly by placing them in a paper bag with an apple or avocado—those release ethylene gas, which speeds up the process. If you’re really in a rush, you can also pop them in the oven at 300 degrees F. for about 15-20 minutes until they’re soft and brown!
Looking for More Muffin Recipes?
I’ve got a muffin for every taste! Try Oatmeal Flour Blueberry Muffins with a sweet streusel crumble, maple glazed Bacon Muffins for a sweet and salty twist, or Blueberry Streusel Muffins with a crunchy, spiced topping both inside and out.
What to Serve With Moist Chocolate Banana Muffins
Enjoy your fresh double chocolate banana muffins for breakfast by pairing them with the following ideas or another favorite breakfast go-to:
- Peanut Butter Granola
- Broccoli Frittata (low calorie and quick!)
- Crustless Spinach Quiche
- Mango Smoothie
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Double Chocolate Banana Muffins
Ingredients
- 2 medium bananas about 1 cup, over-ripe
- 1 teaspoon vanilla
- 1 large egg
- ½ cup canola oil
- ⅓ cup + 1 tablespoon 2% milk
- ⅔ cup sugar
- 1 tablespoon packed light brown sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon sea salt
- 1 ⅛ teaspoon baking soda
- 1 ⅔ cups all-purpose flour
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425 degrees.
- Add bananas to a large mixing bowl and mash with a fork. Stir in vanilla and egg until completely combined.
- Next, stir in the canola oil and milk. Add the brown sugar and white sugar and stir well.
- To the bowl, add the salt, baking soda, all-purpose flour, and cocoa powder. Gently fold the dry ingredients into the wet mixture until combined — do not over mix at this point.
- Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 5 minutes at 425 degrees.
- Reduce the oven temperature to 375 degrees (without opening the oven door) and continue baking for another 8 to 10 minutes, or until a pick inserted into the center of the muffins comes out clean.
- Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool completely.
Notes
- Serve muffins warm or at room temperature.
- Muffins will stay moist for 3-4 days when stored in a ziplock bag or sealed container.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
