Double Chocolate Banana Muffins

By Elizabeth Waterson // Jan 29, 2024 // 1 Comment

This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

If you like chocolate, these double chocolate banana muffins will be your favorite. They're loaded with chocolate chips and cocoa powder, and taste like a rich chocolate cake. Check out how easy they are to make and enjoy!

double chocolate banana muffins on a wire rack with a bowl of chocolate chips on a light surface with a light linen.

Chocolate on chocolate is always my motto, and adding bananas is a great choice. These double chocolate banana muffins are incredibly moist thanks to all of the mashed ripe bananas and sour cream. You could also use Greek yogurt instead of the sour cream if you wanted.

I hope you love these chocolate muffins, they are delicious.

hand holding double chocolate muffin up to the camera.

Let's get to the recipe

Jump to:

Ingredients
Instructions
Tips for Success
Recipe Card
Recipe Ratings & Comments

Ingredients

Unsalted Butter. The butter just needs to be melted and slightly cooled.
Brown Sugar. You can use all white or brown sugar if you want but I love the flavor of using a combination of both sugars.
Granulated Sugar. The sugar provides sweetness and helps build the structure of the muffin.
Vanilla Extract. Vanilla enhances the chocolate flavors for an extra delicious muffin.
Large Eggs. Your eggs should be at room temperature so that they evenly incorporate into the rest of the ingredients. You can get your eggs to room temperature quickly by placing them in a bowl of warm water for 5 minutes before using.
Large Ripe Bananas. You will need roughly three large bananas that are very ripe. I often freeze bananas and then thaw when I want to bake. If you weighed your bananas you should end up with 12-13oz of mashed bananas to go into the muffin batter.
Sour Cream or Greek Yogurt. Sour cream is like a moisture bomb being added to the batter to ensure your muffins stay nice and moist. You can also use full-fat Greek yogurt to lighten the muffins.
All-Purpose Flour. Make sure you measure you flour properly, too much or too little can ruin the recipe.
Dutch-Process Cocoa Powder. The acidity has been stripped from Dutch-process cocoa which creates a smoother, more intense chocolate flavor.
Baking Soda. This chemical leavening agent needs activating and the sour cream and brown sugar do that.
Baking Powder. This chemical leavening agent is already activated.
Salt. The salt brings out the rest of the ingredients flavor profiles, enhancing the banana and chocolate flavors.
Chocolate Chips. I like to use Calleabut Milk Chocolate Callets but any chocolate chip will work!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In a large bowl add the bananas and mash with a fork. Add the butter, sugars, vanilla extract, eggs, and sour cream. Whisk until fully combined.

mashed bananas in a glass bowl with the rest of the ingredients added on top on a light surface with a light linen.

Place a sieve over the wet ingredients and sift in the dry ingredients; flour, cocoa powder, baking powder, baking soda and salt.

dry ingredients sifted into wet ingredients on a light surface with a light linen.

Then use a spatula to gently fold to combine, when almost fully combined mix in the chocolate chips. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes. Preheat the oven to 425F/218C.

chocolate chips added to double chocolate banana muffin batter on a light surface with a light linen.

Fill the muffin liners to the top. Bake for 8 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs.

double chocolate banana muffins before and after baking on a light surface.

Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!

chocolate banana muffins on a light surface.

Tips for Success

Weigh your ingredients, too much or too little of something can alter the structure of the muffin and leave you with a failed recipe.
Don't overmix your muffin batter, the more you mix the more gluten will develop creating a tough texture.
Bake the muffins at a higher temperature for the first few minutes to help the muffins rise.
Store leftover muffins in an airtight container.
You can freeze baked and cooled muffins in an airtight freezer safe container for up to three months. I prefer to wrap each individual muffin in plastic wrap, tightly, then store them in a freezer safe ziplock bag.
To thaw frozen muffins place them on the counter at room temperature for a couple hours or in the refrigerator overnight.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

Double Chocolate Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Total Time: 30 minutes
Yield: 12 Muffins 1x

Instructions

In a large bowl add the bananas and mash with a fork. Add the butter, sugars, vanilla extract, eggs, and sour cream. Mix until fully combined.
Place a sieve over the wet ingredients and sift in the dry ingredients; flour, cocoa powder, baking powder, baking soda and salt. Then use a spatula to gently fold to combine, when almost fully combined mix in the chocolate chips. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes. Preheat the oven to 425F/218C and line a muffin tin with muffin liners.
Fill the muffin liners to the top. Bake for 8 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!