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+ servings

Double Chocolate Banana Muffins

If you were on the lookout for a moist, chocolatey, banana muffin, you can stop right here. These muffins are PACKED with chocolate chips, have a subtle banana flavor, and are super moist, rich and fluffy. They have the perfect dome-top - it is like you got these straight from a bakery!
Prep Time 15 minutes
Cook Time 16 minutes
Rest Time 1 hour
Total Time 1 hour 31 minutes
Servings 6 jumbo muffins or 12 regular-sized muffins

Ingredients
 

  • 2 cups (250 grams) all purpose flour spooned and leveled
  • ½ cup (40 grams) unsweetened cocoa powder
  • 1 cup (200 grams) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter melted and cooled
  • 2 eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240 mL) whole milk room temperature
  • ½ cup (100 grams) mashed banana (about 1-2 regular sized bananas)
  • 1 ½ cups (270 grams) chocolate chips or chopped chocolate

Instructions

  • In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Set aside.
  • In a medium-sized bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and mashed bananas.
  • Pour the wet ingredients into the dry ingredients and fold together until combined but with a few streaks of flour remaining.
  • Add the chocolate and fold until the streaks of flour are gone and the chocolate is fully incorporated into the batter. Do not over mix.
  • Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
  • Once the batter has 5 minutes left to rest, preheat your oven to 425F and line a muffin tin with cups leaving every other one empty. This is optional but I highly recommend it - it will give the muffins room to rise. This may require baking the muffins in two batches.
  • Scoop the batter into the prepared muffin tins, filling them all the way to the top. Be careful not to disrupt the batter too much when scooping, this will cancel out all the work the leaveners did when the batter was resting. Just scoop the batter, then plop in the muffin tin. Sprinkle more chocolate on top if desired.
  • Bake at 425F for 8 minutes, then, without opening the oven door, reduce the temperature to 350F and continue to bake for another 8-10 minutes for regular sized muffins or 18-20 minutes for jumbo muffins. The muffins are finished when a toothpick inserted into the center of the muffin comes out clean.
  • *If baking the muffins in two batches, make sure you increase the oven temperature back up to 425F for the second batch of muffins.
  • Let the muffins cool in the pan for 20 minutes. These muffins are best enjoyed when still slightly warm and the chocolate is all melty. Enjoy!
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