These Double Chocolate Chip Banana Muffins are moist, fluffy, and packed with rich chocolate flavor. These bakery-style muffins make an ideal breakfast and pack perfectly for school and work lunches.
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Do you have some bananas sitting on your counter that are past their prime? Don't throw them out - make one of my favorite muffin recipes - double chocolate chip banana bread muffins!
Serve these homemade banana muffins with cocoa with my Homemade Iced Coffee for the ultimate cafe experience.
You might also want to try Oat and Banana Muffins next!
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💗 Why You'll Love Banana Double Chocolate Chip Muffins
- Rich, chocolaty flavor.
- These moist muffins are full of banana flavor.
- These bakery-style muffins are full of chocolate chips.
- Perfect for a quick breakfast or snack.
- Great for lunches
- A great way to use overripe bananas.
🍌Recipe Ingredients
To make these bakery-style chocolate chip banana muffins, you'll need the following simple ingredients:
🍌 Ingredient Notes
- Ripe bananas. Use overripe bananas - they add natural sweetness.
- Vegetable oil. This helps the muffins to be moist. You can also use avocado oil, coconut oil, or melted butter.
- Cocoa. Adds rich chocolate flavor to the muffins. My favorite is Dutch-processed cocoa powder.
- Yogurt is my secret ingredient. It adds so much moisture. You can use Greek yogurt, regular yogurt, or sour cream. Vanilla yogurt will give you extra flavor.
- Brown sugar. You can also use raw sugar, cane sugar, granulated sugar, or honey.
- Chocolate chips. These are what makes these muffins so delicious. Use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or chocolate chunks.
See the printable recipe card for quantities and a full list of ingredients.
🥣 How To Make Double Chocolate Chip Banana Muffins
Step-By-Step instructions
Step 1: Preheat your oven to 350°F. Line muffin tins with paper liners or spray muffin tins with cooking spray.
Step 2: Make your own muffin liners out of parchment paper to get these large bakery-style muffins. Cut squares that are 5-inches x 5-inches. Then, take a glass with the same diameter as your muffin tin and pull the paper down around to shape it. Place liners in a muffin tin (Image 1).
Step 3: Add bananas to a large mixing bowl. Using a stand mixer, potato masher, or fork, mash bananas (Image 2).
Step 4: Add the oil and eggs. Beat well until combined or mix with a wooden spoon. Then, add brown sugar, vanilla extract, and yogurt and mix well (Image 3).
Step 5: In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix with a spoon until combined (Image 4).
Step 6: Add the flour mixture to the wet ingredients. Mix on low speed with a mixer or by hand until combined. There may be some streaks of flour in the batter. Add chocolate chips and fold in with a spoon or rubber spatula (Image 5).
Step 7: Fill the muffin liners with the thick batter until they are about ⅔ full. Add extra chocolate chips on top of the muffin batter before placing them in the oven if you like (Image 6).
Pro Tip: Use an ice cream scoop to add the batter to the muffin tins - it makes it so much easier!
Step 8: Bake muffins for 15-20 minutes until a toothpick inserted in the center of the muffin comes out clean. Do not overbake (Image 7).
Step 9: Remove muffins carefully from the muffin pan and place them on a wire rack to cool (Image 8).
Top Tip
This recipe makes 12 large-size bakery muffins or 18 regular-size muffins. If you are using regular muffin liners and have empty spots in your muffin tins, add ¼ inch of water to each empty tin to ensure they cook evenly.
💭 Expert Tips
- Use an ice cream scoop to add the batter to the muffin tins - it makes it so much easier!
- These muffins are extremely moist, so don't overcook them.
- If you don't let them cool, the muffins will stick to the wrapper.
- For jumbo muffins, use a jumbo muffin pan.
💡 Variations
Switch up the ingredients of these Bakery Style banana chocolate chip muffins.
- Nutty: Add chopped walnuts or pecans
- Protein: Add a scoop of chocolate protein powder to the muffin batter for extra protein.
- Mocha flavor: Add 1-2 teaspoons of espresso powder to the dry ingredients for a rich mocha flavor.
- Coconut: Add shredded coconut to the batter
- Chocolate Banana Bread. Pour the batter into a greased loaf pan and bake for 55 minutes.
Also, be sure to try my recipe for Baileys Irish Cream Chocolate Cake!
🌡️ Storage Tips
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Wrap muffins individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Anytime you want one, pull the muffin out of the freezer and let it defrost at room temperature.
Reheating: For that fresh-from-the-oven taste, place an unwrapped frozen muffin in the microwave on High for 20-25 seconds.
⭐ Recipe FAQs
Yes! Use mini chocolate chips, line mini muffin tins with mini muffin liners, and fill with batter until ⅔ full. Reduce baking time to 8-10 minutes.
The quickest and easiest way to ripen bananas is to bake them. Place bananas with the peel still on onto a baking sheet lined with parchment paper. Bake at 300°F for 30-40 minutes until they turn black.
You can omit cocoa powder if you prefer regular banana chocolate chip muffins.
Yes, you can replace all-purpose flour with whole wheat flour. However, whole wheat flour tends to absorb more moisture, so you may need to increase the liquid ingredients. Also, whole wheat flour is denser, so the muffins may not rise as much and may be heavier.
🏷️ More Baked Goods You'll Love
If you like this Bakery Style Banana Chocolate Chip Muffins recipe, please take a moment to leave a star rating 🌟🌟🌟🌟🌟 and leave a comment below!
Printable Recipe
Double Chocolate Chip Banana Muffins
Ingredients
- 3 very ripe bananas mashed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ¼ cup yogurt plain or vanilla
- 1½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F.
- Line muffin tins with liners or spray muffin tins with cooking spray.
- Use an electric mixer to combine mashed bananas, oil, and eggs. Add brown sugar, vanilla extract, and yogurt and mix again until smooth.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed with a mixer, or by hand just until combined. Add chocolate chips and fold in with a spoon or spatula.
- Fill the muffin liners ⅔ full with the muffin batter. Add a few chocolate chips on top of the muffins before baking if you like.
- Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
- Remove muffins from the muffin pan and place on a wire rack to cool.
- Serve and enjoy!
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Notes
- To make your own muffin liners, cut squares out of parchment paper that are 5 inches x 5 inches. Use a glass with the same diameter as your muffin tin and pull the paper around the glass to shape it.
- Use an ice cream scoop to add the batter to the muffin tins - it makes it so much easier!
- These muffins are extremely moist, so don't overcook them.
- If you don't let them cool, the muffins will stick to the wrapper.
- For jumbo muffins, use a jumbo muffin pan.
- Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in July 2021. It has been recently updated with more information and helpful tips, but the recipe remains the same.
Oscar says
I love the chocolate and banana combo in anything. These muffins were so delicious I am making another batch today.
Agnieszka says
This is such a great recipe. The muffins came out perfectly moist and delicious. Will make them again.
AISilva says
Thank you for this great recipe, these banana chocolate chip muffins turned out so moist and soft. My whole family loved them! Also great tip on how to make bananas ripen faster. I'll be making these again soon!
Jeri says
I'm so glad you liked the recipe! 🙂 Thanks for commenting!
amanda says
These muffins were so delicious! Thanks for the recipe!
Jeri says
I'm glad you liked them, Amanda! 🙂
Nora says
Those muffins look so moist and fluffy! Delicious! Can't wait to try them out! Thanks for sharing!