Soft, fluffy, super-moist and deeply chocolatey, with melty chips and just the right hint of banana — these Double Chocolate Banana Muffins are tiny bites of heaven. Fast and simple, this 30-minute muffin recipe is also surprisingly wholesome.
Double Chocolate Chip Banana Muffins are ideal for breakfast, brunch, or an anytime snack. They’re quick enough for a weekday treat and comforting enough for a weekend bake. These muffins come together in about 30 minutes and use everyday pantry ingredients — think of them as a chocolatey cousin to favorite muffins like Blueberry Streusel.
What’s great is that these rich-tasting, double chocolate muffins don’t feel heavy. The ripe bananas add natural sweetness and moisture, while melted chocolate chips create pockets of gooey chocolate in each bite. It’s also a perfect way to rescue overripe bananas you don’t want to eat whole.
Why these muffins work so well
- Ready in roughly 30 minutes — 10 minutes prep and about 20 minutes to bake.
- Simple enough that kids can help with mixing and scooping.
- Made with basic pantry staples; no specialty ingredients required.
- Moist, tender texture from mashed bananas and a touch of sour cream.
- Great balance of indulgence and everyday nutrition.
How to make Double Chocolate Chip Banana Muffins — what you’ll need
Start by combining the dry ingredients in a medium bowl:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cocoa powder
In a larger bowl, cream or beat together:
- Butter (room temperature)
- Sugar
- Milk
- Eggs
- Sour cream
- Mashed very ripe bananas
- Vanilla extract
Fold the dry ingredients into the wet mixture just until combined, then gently fold in the chocolate chips. Distribute the batter into a prepared muffin tin and bake until set.
Baking tips for perfect muffins
- Mix gently and avoid overworking the batter; over-mixing produces dense, tough muffins.
- Fill muffin cups about three-quarters full — this gives a nice dome without spilling over.
- Use a 4-ounce ice cream scoop or a 1/4-cup measure for consistent portion sizes.
If you love muffins, try other favorites like Blueberry Sour Cream Streusel Muffins or Apple Crumble Top Muffins for more breakfast or brunch options.
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Double Chocolate Banana Muffins
Breakfast, Brunch, Dessert
American
Double Chocolate Banana Muffins
10 minutes
20 minutes
24
148kcal
Jennifer Grissom
Ingredients
- 2 cups all purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1.5 cups bananas, very ripe and mashed
- 3/4 cup sour cream
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1.25 cups chocolate chips – DIVIDED
Instructions
-
Preheat the oven to 350°F (175°C).
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Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium mixing bowl and set aside.
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In a large bowl, cream together the sugar and butter until light and fluffy.
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Add the mashed bananas, sour cream, milk, eggs, and vanilla to the butter and sugar. Mix until fully combined.
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Stir the dry ingredients into the wet ingredients JUST until combined; do not over-mix.
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Fold one cup of the chocolate chips into the batter.
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Portion the batter into paper-lined or nonstick-sprayed muffin cups, filling about three-quarters full.
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Sprinkle the remaining 1/4 cup of chocolate chips on top of each muffin.
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Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before serving.
Notes
Tips for baking the perfect muffins.
- Don’t overwork the batter; fold ingredients by hand when possible to keep muffins tender and light.
- Leave the muffin cups about three-quarters full to allow for a nicely domed top without overflow.
- Use a 4-ounce ice cream scoop or a 1/4-cup measuring cup for consistent muffins and even baking.
Nutrition
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Carbohydrates: 22g
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Protein: 3g
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Fat: 6g
|
Fiber: 2g