Double Chocolate Banana Muffins

When those bananas on your counter are past their prime, you can make banana bread (a valid choice) or go straight for these chocolate banana muffins instead. They’re rich, chocolatey, and come together in just a few simple steps—no mixer needed. The texture is soft and fudgy, with just enough banana to keep things moist and flavorful.

Yeah, I know. I had you at double chocolate. Wanna know how I knew that? Because I had ME at double chocolate. The only thing that can make banana muffins better is adding two different kinds of chocolate to the batter. Am I right? Holy Yum y’all! This is one of my most popular recipes for a reason!

Why You’ll Love These Chocolate Banana Muffins

• Double the chocolate. Made with cocoa powder and mini chocolate chips for that rich, fudgy bite you’re craving.
• Moist and tender. Ripe bananas and coconut oil keep these muffins soft and delicious—no dry crumbs here.
• Naturally sweetened. Maple syrup and bananas bring just the right amount of sweetness without overdoing it.
• Quick and easy. Just mix, scoop, and bake.

Looking for more ways to make banana muffins? Try these Whole Wheat Banana Muffins or these Banana Oat Muffins.

Ingredient Notes

Here’s a quick look at what you’ll need along with my notes. Be sure to scroll down to the recipe card for a printable list.

• Mashed ripe bananas – The riper, the better. You want lots of brown spots, those add natural sweetness and extra moisture.
• Maple syrup – Adds a warm, subtle sweetness. You can sub in honey if that’s what you have on hand.
• Vanilla extract – Use pure extract.
• Egg – Helps bind everything together. Room temperature is best for even mixing.
• Coconut oil – Keeps the muffins soft and moist. Melt it first and let it cool slightly. You can also use avocado oil or even vegetable oil in a pinch.
• White whole wheat flour – A lighter whole grain flour that keeps the muffins fluffy. Regular whole wheat works too, but the texture may be a bit denser.
• Unsweetened cocoa powder – Gives that rich chocolate flavor. Make sure it’s unsweetened—not Dutch-processed—for best results.
• Baking soda – Helps the muffins rise. Double-check it’s fresh so your muffins don’t fall flat.
• Salt – Just a pinch to balance the sweetness and bring out the chocolate.
• Cinnamon – You can also add a dash of nutmeg, if you like.
• Mini chocolate chips – Folded into the batter for melty chocolate in every bite. You can use regular chips or chopped chocolate if that’s what you’ve got.

How to Make Chocolate Banana Muffins

Here’s a quick look at how to make these muffins. Don’t forget to scroll down to the recipe card for a printable list.

1. Prep your tools. Preheat oven to 350°F. Line each muffin tin with a cupcake liner (or spray with PAM so muffins don’t stick).
2. Mix the wet ingredients. In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add maple syrup, vanilla extract, coconut oil and egg. Using a fork mix until combined.
3. Add dry ingredients. Add in cocoa powder, white whole wheat flour, salt, cinnamon and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined!
4. Fold in the mini chocolate chips.
5. Bake. Fill each muffin tin 3/4 of the way full. Bake for 15-17 minutes. Serve.

Now, if you live in my house these double chocolate banana muffins won’t last long. Usually they are gone in 2 days and once you try them you’ll find out why. Hands down. These are the moistest muffins I have made! Normally I will let Mike bring a couple of my baked goods into work with him to share the love (and because I don’t want them in the house or I’ll end them), but not these babies. These were all mine. 

More Muffin Recipes

• Blueberry Lemon Muffins
• Peanut Butter Protein Muffins
• Strawberry Muffins
• Whole Wheat Blueberry Muffins