These bakery-style Double Chocolate Chip Banana Muffins are soft, moist, and packed with rich chocolate flavor. They're one of my favorite ways to use up overripe bananas, and they come together with simple ingredients you probably already have in your kitchen.
The bananas add natural sweetness and keep the muffins tender, while cocoa powder and chocolate chips make every bite extra chocolatey. They're easy enough to make on a weekday, but they still feel a little special.
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Reader Review ★★★★★
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!
-AI Silva
Easy, chocolatey, and delicious
Some recipes are just easy wins, and these double chocolate chip banana muffins are one of them.
They're soft, rich, and deeply chocolatey, with ripe bananas keeping every bite moist and tender. With their tall muffin tops and generous sprinkle of chocolate chips, they have that bakery-style look I love, but they're simple enough to make any day of the week.
I usually add a few extra chocolate chips on top before baking. It's a small touch, but it makes the muffins look so pretty and gives them that homemade bakery-style feel.
I love these for breakfast, afternoon coffee breaks, or keeping in the freezer for when you want a homemade snack ready to go.
If you love banana and chocolate together, you might also like Oat and Banana Muffins, or my Banana Oatmeal Chocolate Chip Bread, which can also be made as muffins.
Jump to:
Why You'll Love These Muffins
- Soft, moist, and fluffy
- Rich chocolate flavor in every bite
- A great way to use up ripe bananas
- Easy to make with pantry staples
- Tall muffin tops for that bakery-style look
- Freezer-friendly and perfect for make-ahead snacks
What you need
Ingredients You'll Need
To make these double chocolate chip banana muffins, you'll need:
- Ripe bananas. Use very ripe bananas for the best flavor. The darker and softer they are, the sweeter your muffins will be.
- Oil. Oil keeps these muffins extra moist - you can use avocado oil, coconut oil, vegetable oil, or melted butter.
- Cocoa. I like to use Dutch-processed cocoa powder for a deeper chocolate flavor.
- Yogurt is one of my favorite ingredients in this recipe because it adds moisture and helps create a soft, tender crumb. Greek yogurt, regular yogurt, sour cream, or even vanilla yogurt all work well.
- Brown sugar. You can also use raw sugar, cane sugar, granulated sugar, or honey.
- Chocolate chips. Use your favorite kind - semi-sweet, dark chocolate, or milk chocolate chips.
How to Make Double Chocolate Chip Banana Muffins
Prepare muffin pan
Preheat your oven to 350 degrees F. Line a muffin pan with paper liners or lightly grease the pan.
If you want that tall bakery-style look, make parchment liners by cutting parchment paper into 5-inch squares. Press each square around a glass that's about the same size as your muffin cups, then place them in the pan. It's an extra little step, but it gives the muffins such a beautiful bakery-style shape.
Mix batter
In a large bowl, mash the bananas with a fork or potato masher. Add the oil and eggs and mix well. Stir in the brown sugar, vanilla, and yogurt until combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined. Don't overmix. Fold in the chocolate chips.
Fill muffin cups
Divide the batter evenly between the muffin cups, filling each about two-thirds full. Tip: Use an ice cream scoop to add the batter to the muffin tins - it makes it so much easier!
Sprinkle a few extra chocolate chips on top before baking, if desired.
Bake
Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Since these muffins are very moist, I find they peel away from the liners more easily once they've cooled a bit.
Top Tip
This recipe makes 12 large bakery-style muffins or about 18 regular muffins.
If you're making regular muffins and have a few empty spaces in the pan, add a little water to the empty cups. It helps the muffins bake more evenly.
Easy Variations
These muffins are easy to customize depending on what you have on hand.
- Add chopped walnuts or pecans for a little crunch
- Stir in a teaspoon or two of espresso powder for a mocha flavor
- Mix in shredded coconut for extra texture
- Use dark chocolate chunks instead of chocolate chips
- Bake the batter in a loaf pan for a chocolate banana bread
Storage Tips
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, keep them in the fridge for up to 1 week.
These muffins also freeze really well. Wrap each muffin individually, place them in a freezer-safe bag or container, and freeze for up to 2 months. Let them thaw at room temperature, or warm one in the microwave for 20 to 25 seconds.
FAQs
Yes. Use mini muffin liners and mini chocolate chips, and reduce the baking time to about 8 to 10 minutes.
Place bananas, peel on, on a parchment-lined baking sheet and bake at 300 degrees F for 30 to 40 minutes, or until the skins turn black.
Yes. If you'd prefer a less chocolatey muffin, you can reduce or leave out the cocoa powder.
Yes, but whole wheat flour absorbs more moisture and makes a denser muffin, so you may need to slightly adjust the liquid.
Yes. They freeze beautifully and are great to keep on hand for quick breakfasts and snacks.
More Baked Goods You'll Love
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Printable Recipe
Double Chocolate Chip Banana Muffins
Ingredients
- 3 very ripe bananas mashed
- ½ cup oil
- 2 large eggs
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup yogurt plain or vanilla
- 1½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips plus extra for topping if desired
Instructions
- Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly grease the pan. For bakery-style muffins, cut parchment paper into 5-inch squares. Press each square around a glass that is about the same size as your muffin cups, then place them in the muffin pan.
- In a large mixing bowl, mash the bananas. Add the oil and eggs and mix well. Stir in the brown sugar, vanilla extract, and yogurt until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the chocolate chips.
- Divide the batter evenly between the muffin cups, filling each about two-thirds full. Sprinkle extra chocolate chips on top, if desired.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
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Notes
- Use very ripe bananas for the best flavor and sweetness.
- Don't overmix the batter or the muffins may turn out dense.
- These muffins are very moist, so they peel away from the liners best once they've cooled a little.
- Greek yogurt, regular yogurt, sour cream, or vanilla yogurt all work well.
- For a bakery-style finish, add a few extra chocolate chips on top before baking.
- Variations: Add chopped walnuts or pecans; stir in espresso powder for mocha flavor; add shredded coconut; use dark chocolate chunks instead of chips
- Bake as a loaf instead of muffins
- Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze 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.
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Cindy Mom the Lunch Lady says
Bananas and chocolate are such an amazing combination. Your muffins look spectacular!
Jeri says
Thank you! 🙂
Mihaela | https://theworldisanoyster.com/ says
All you need to say to get me baking is "rich chocolate" LOL! I haven't made muffins in a few months, so it's about time a get a batch right away- thanks for an easy and flavourful recipe!:)
Bob says
What a great flavour combo! They were so good and perfect for a packed lunch!
Jeri says
I'm so glad you liked them! 🙂
Marita says
What a great recipe. I will make it with my kids this afternoon.
Kayla DiMaggio says
Bananas and chocolate chips might possibly be my favorite combination. This recipes sure did not disappoint! It was so delicious and I loved every bite!
Addie says
I love the chocolate banana combo! So soft and fluffy!
Jeannie says
Ive got extra bananas to use for this recipe! chocolates and bananas are great combo
Anaiah says
Yummm, these look so lovely! You can never go wrong with chocolate chip and banana muffins. I even like to eat mine with ice cream lol!
Erin Gierhart says
I love having a use for ripe bananas other than plain banana bread!
Freya says
So delicious! My favourite flavours in a muffin, there’s nothing wrong here at all!