Chocolate Banana Muffins

Name: Chocolate Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 3 very ripe bananas; 1/2 cup vegetable oil; 2 large eggs; 1 Tbsp espresso powder; 1/2 cup brown sugar; 1 tsp vanilla extract; 1/4 cup Dutch process cocoa powder; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 cup dark chocolate chunks or chips

by Julia Foerster on April 13, 2018 // 7

Chocolate Banana Muffins are so easy to make from scratch with just the right balance of chocolate and banana flavor! This easy bakery-style muffin recipe is loaded with chocolate and makes fluffy and moist muffins that make a great snack or breakfast. Because of the sweet bananas, my double chocolate muffins are made with less sugar than your typical muffin but are even more delicious!

Double Chocolate Banana Muffins are the perfect way to start your day! These easy muffins are so fluffy, loaded with chocolate and full of banana flavor. My husband calls these muffins banana split muffins because they taste like a chocolate banana split. But don’t be fooled, these muffins taste decadent but they have fewer calories than your typical muffin.

These muffins are not only healthier than most muffins because they’re made with bananas and less sugar but they’ll also give you a little wake-up kick because of my secret ingredient which makes these muffins even chocolatier.

They’re made not only with Dutch process cocoa powder which gives them their dark color but also with dark chocolate chunks which help to boost your mood and shake away the winter blues! Using dark chocolate instead of milk chocolate and less sugar makes these muffins not as sweet as other muffins yet they don’t taste bland because the ripe bananas add sweetness. Just make sure to use really ripe or overripe bananas!

Tips for making the BEST Chocolate Banana Muffins

Make sure to use ripe bananas with brown spots for this recipe. They are sweeter and are easier to mash.
Don’t have overripe bananas at home? Just place the bananas on a baking tray and bake at 350°F for 6-10 minutes until the skins turn black. Keep an eye on them because the time depends on how big and ripe they are to begin with.
If you have ripe bananas at home but don’t have a use for them right now, peel and freeze. Frozen bananas are great for smoothies and for baking. They develop a deeper banana flavor while freezing and it’s so convenient to always have perfectly ripe bananas on hand. Defrost them before adding them to the batter.
Instead of Dutch-process cocoa powder, you can also use the same amount unsweetened cocoa powder. Using Dutch-process cocoa results in a darker muffin.
Instead of dark chocolate chunks, you can also use milk chocolate chunks, white chocolate chunks, or a mixture of chocolate chunks. Chocolate chips can be used too!
This recipe makes 12 large “bakery-style” muffins or about 18 smaller muffins.
Instead of espresso powder, you can also use Instant Coffee Powder.

Looking for more recipes for ripe bananas?

Tools used for making this Banana Chocolate Muffin Recipe:

Espresso Powder: A tablespoon of this powder makes chocolate cakes and muffins taste so much more chocolatey!
Chocolate Chips: According to America’s Test Kitchen these are the best chocolate chips!
Dutch-process cocoa powder: I love to use this cocoa powder for baking because it dissolves easily and is darker in color.
Muffin Pan: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Cookie Scoop: This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.

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Servings: muffins