Chocolate banana bread in muffin form. These double chocolate banana muffins are super moist, not too sweet and packed with banana flavor. Ripe bananas pair beautifully with cocoa and chocolate chips to create tender, chocolatey muffins perfect for breakfast or snacks.
Updated June 14, 2022: new photos, a slightly refined recipe and practical tips.
These chocolate banana muffins are an ideal way to use overripe bananas while satisfying a chocolate craving. They’re moist with a gentle banana presence and deliver a double dose of chocolate from cocoa powder and chocolate chips. Muffins bake much faster than a loaf, so you’ll have warm, tender treats ready in a fraction of the time it takes to make classic banana bread.
Making Chocolate Banana Muffins
The method is straightforward. Below are clear steps and helpful tips; experienced bakers can skip to the recipe section.
- Preheat the oven to 375°F (190°C; 180°C fan). I bake muffins at a slightly higher temperature to encourage nicely domed tops. Line a 12-cavity muffin tin with paper liners or lightly grease and flour the pan.
- Whisk the dry ingredients in a medium bowl: all-purpose flour, cocoa powder, baking powder, baking soda and salt. This removes lumps and distributes leavening evenly. If your cocoa is lumpy, sift it first.
- In a large bowl, whisk together the oil, packed brown sugar, granulated sugar, eggs and vanilla extract until combined. Using oil keeps the batter easy to mix by hand and yields moist muffins; the oil’s flavor is masked by cocoa and bananas.
- Stir the mashed ripe bananas and plain Greek yogurt into the wet mixture. Greek yogurt adds moisture and a tender crumb; sour cream is a suitable substitute.
- Gently fold the dry ingredients into the wet mixture with a rubber spatula or wooden spoon. Do not overmix—the batter should be slightly lumpy, and banana pieces are expected.
- When the batter is about 90% combined, gently fold in the chocolate chips. Use 1 cup for a classic level of chocolate; reduce to 1/2–3/4 cup for a less sweet result or substitute 1/2 cup chopped walnuts if preferred.
- Spoon the batter into the prepared muffin cups, filling each to the top. You should get about 12–14 muffins. A large cookie or ice cream scoop with a release makes this easy and tidy.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean or with just melted chocolate and a few moist crumbs. Oven performance varies; start checking around 19 minutes.
The ripe bananas ensure these muffins are moist and slightly springy. They’re chocolate-forward but not overly sweet, making them suitable for breakfast as well as dessert. 
How to Make Chocolate Banana Muffins – Video
A short video demonstrates the key steps and the final texture to expect.
Other muffin variations you might enjoy include double chocolate muffins and banana chocolate chip muffins.
Here are a few more banana-based favorites to try at home.
Double Chocolate Banana Muffins
Yield: 12 muffins | Prep: 15 mins | Cook: 20 mins | Total: 35 mins
Equipment
- 12-cavity muffin pan
Ingredients
- 1 1/2 cups all-purpose flour (187.5 g)
- 1/2 cup cocoa powder (40 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (80 ml), canola works too
- 1/2 cup packed brown sugar (100 g), light or dark
- 1/2 cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup mashed ripe bananas (160 ml), about 2–3 bananas
- 1/4 cup plain Greek yogurt (60 ml), room temperature
- 1 cup chocolate chips (180 g), semi-sweet, milk or dark
Instructions
- Preheat the oven to 375°F (190°C; 180°C fan). Line a 12-cavity muffin pan with liners or grease and flour it.
- Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl; set aside.
- In a large bowl, whisk oil, brown sugar, granulated sugar, eggs and vanilla until combined.
- Stir in mashed bananas and Greek yogurt.
- Gently fold the dry ingredients into the wet ingredients until mostly combined; do not overmix.
- Fold in chocolate chips when the batter is about 90% mixed.
- Spoon roughly 1/4–1/3 cup batter into each muffin cup. You should have 12–14 muffins.
- Bake 20–24 minutes or until a toothpick comes out clean or with only a few moist crumbs and melted chocolate. Let cool in the pan 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Bananas: Use brown, spotty bananas for best flavor. You’ll need 2 large or about 3 medium bananas.
- Greek Yogurt: Use plain Greek yogurt; sour cream can be substituted.
- Storage: Store muffins at room temperature up to 3 days. Freeze baked and cooled muffins up to 2 months; thaw in the fridge.
- Nutrition: Nutrition information is an estimate per muffin assuming 12 muffins total.
Nutrition (per muffin, approx.)
Calories: 295 kcal • Carbohydrates: 46 g • Protein: 5 g • Fat: 11 g • Sugar: 29 g