These moist and indulgent double chocolate banana muffins combine ripe bananas, unsweetened cocoa powder and chocolate chips for a rich, tender treat. They’re perfect for breakfast, brunch or an after-school snack when you want something chocolatey but satisfying.
Chocolate Banana Muffins
These chocolate banana muffins are a family favorite and disappear fast whenever I bake them. I like to finish mine with a light confectioners’ sugar glaze that looks beautiful against the dark chocolate crumb and adds a touch of sweetness. If you enjoy baking with ripe bananas, you can also use them in classic banana bread, chocolate oat flour banana bread, or peanut butter banana muffins—each recipe highlights how bananas keep baked goods moist while adding natural sweetness.
This recipe yields 12 generous muffins (or about 14 if you fill cups only three-quarters full). You can also make mini muffins for bite-sized snacks—perfect for lunchboxes or quick treats for the kids. Leftovers can be refrigerated for a few days or frozen for longer storage; see the tips below for freezing and reheating guidance.
More Muffin Recipes You’ll Love
Chocolate Banana Muffins
Ingredients
- 3 1/2 ripe medium bananas, mashed
- 1/4 cup unsweetened applesauce
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter, softened
- 1/3 cup sugar
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 2 tablespoons confectioners’ sugar (optional, for glaze)
Instructions
- Preheat the oven to 325°F (165°C). Line a muffin tin with 12 paper liners or lightly grease the cups.
- In a large mixing bowl, cream the softened butter and sugar together with an electric mixer until light and slightly fluffy.
- Add the egg whites, mashed bananas, applesauce and vanilla extract. Beat on medium speed until the mixture thickens slightly, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda and salt until evenly combined.
- Gradually add the dry ingredients to the banana mixture and blend on low speed just until combined. Avoid over-mixing to keep the muffins tender.
- Fold in the chocolate chips by hand, then divide the batter evenly among the prepared muffin cups.
- Bake on the center rack for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- For the optional glaze, mix the confectioners’ sugar with about 1/4 to 1/2 teaspoon of water to reach a drizzleable consistency. Drizzle over cooled muffins.
Last Step:
Please leave a rating and comment telling us how you liked this recipe—your feedback helps keep great recipes coming.
Nutrition
Serving: 1 muffin
Calories: 170.5 kcal | Carbohydrates: 32 g | Protein: 2.5 g | Fat: 5.5 g | Fiber: 2 g | Sugar: 16 g
Did You Make This Recipe?
Share a photo and tag the recipe on social media to show how your muffins turned out. We love seeing variations and hearing tips from home bakers.
Tips, Variations and Storage
Tip: Use very ripe bananas with brown speckles for the best flavor and natural sweetness—they mash easily and add moisture to the batter. If your bananas are underripe, let them ripen at room temperature or place them in a paper bag with an apple to speed the process.
Substitutions: Swap the butter for an equal amount of neutral oil (such as vegetable or canola) for a slightly softer crumb. For a dairy-free option use vegan butter or plant-based oil and dairy-free chocolate chips.
Add-ins and variations: Stir in chopped nuts, a few tablespoons of instant coffee dissolved in a teaspoon of hot water for a mocha twist, or replace half the chocolate chips with white chocolate or chopped dark chocolate for contrast.
Storage: Store muffins in an airtight container at room temperature for 2–3 days. Refrigerate to extend freshness up to 5 days, or freeze cooled muffins in a freezer-safe bag for up to 3 months. To reheat, thaw overnight in the fridge or warm a frozen muffin in the microwave for 20–30 seconds or in a 325°F oven for 10 minutes.
Baking notes: Avoid over-mixing the batter—stop as soon as the dry ingredients are incorporated. This keeps muffins light and tender. Oven temperatures vary, so begin checking muffins at 25 minutes and adjust timing as needed.