The Best Chocolate Banana Chocolate Chip Muffins

Get your chocolate fix with these healthier chocolate banana chocolate chip muffins! They take just minutes to mix together and make the perfect breakfast or sweet treat!

Why we love this chocolate banana chocolate chip muffin recipe

This delectable treat combines the moist, tender crumb of banana bread with the rich, decadent allure of chocolate, creating a comforting and indulgent muffin! The natural sweetness and moisture of ripe bananas enhance the muffin’s texture, while the chocolate adds a luxurious depth and richness that makes each bite irresistible. It makes a perfect breakfast treat or sweet afternoon snack! This recipe makes a small batch, so if you’re feeding a crowd, double it!

If you love homemade muffins, you’ll love these blueberry muffins and banana muffins with streusel topping! These muffins are the perfect way to start your day!

Key Ingredients for this banana chocolate chip muffin recipe

Bananas

Brown, overripe bananas are significantly sweeter and have a stronger banana flavor than their yellow counterparts, which is ideal for baking because it enhances the sweet flavor of baked goods without the need to add excessive amounts of refined sugar.

Eggs

Eggs provide structure to baked goods and help them rise. They are crucial for light and fluffy cakes and muffins! Use room-temperature eggs to ensure a smooth, evenly mixed batter and, therefore, a uniform texture and appearance. You can bring eggs to room temperature quickly by filling a bowl with warm(not hot) water from the tap and letting the egg sit in the water for 5-10 minutes. You’re good to go when the eggs are no longer cool to the touch.

Apple Sauce

This recipe swaps oil or butter with applesauce, which significantly reduces the amount of fat in baked goods since it’s a low-fat alternative to oil. This can make your recipes healthier and lighter, which benefits those monitoring their fat intake or following a low-fat diet.

Dutch Process Cocoa Powder

Dutch-process cocoa powder is treated with an alkalizing agent to neutralize its acids. This process gives it a smoother, more mellow, and luxurious chocolate flavor than natural cocoa powder, which can sometimes have a sharper, more acidic taste. Dutch cocoa is preferred in recipes where a deep, rich chocolate flavor is desired.

Brown Sugar

Brown sugar, which is white sugar with molasses added back in, introduces a deep, caramel-like flavor that complements the richness of chocolate. It adds another layer of flavor that makes these double chocolate muffins so delicious!

Chocolate Chips

I used semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips for this sweet treat.  You may also choose to use mini chocolate chips if you’d like! 

Additional ingredients

All-purpose flour

Baking Soda

Salt

Vanilla Extract

Step By Step Instructions To Make These Double Chocolate Banana Muffins

1. Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper muffin liners or lightly grease it to prevent the muffins from sticking. This step is crucial for achieving perfectly shaped muffins that are easy to remove.
2. Combine flour, cocoa powder, baking soda, and salt with a whisk in a medium bowl. This mixture is the foundation of your muffins, providing structure and ensuring a uniform rise.
3. In a separate bowl, mix the mashed bananas with the sugar, melted butter, egg, and vanilla extract. The bananas should be mashed well, but a few small lumps are fine—they add to the muffin’s moist texture.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Overmixing can lead to tough muffins, so fold the ingredients together gently until they are just incorporated.
5. Fold in the chocolate chips, reserving a handful to sprinkle on the muffins before baking. This not only adds a burst of chocolate in every bite but also makes the muffins visually appealing.
6. Divide the batter evenly among the paper liners in the muffin tin using an ice cream scoop with release, filling each about ¾ full. Sprinkle the reserved chocolate chips on the tops of the muffins. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps the muffins set and makes them easier to remove from the pan.

How should I store my muffins?

Proper storage is the key to enjoying your muffins at their best, even days after baking.

1. Cool Completely: As with short-term storage, let the muffins cool completely to avoid condensation.

1. Place in Freezer Bags: Put the muffins in a large freezer bag or an airtight container. If using a bag, squeeze out as much air as possible before sealing it.

1. Freeze: Store the muffins in the freezer. They can last for up to 3 months without losing much of their quality. To avoid forgetting about them, you might want to label the bag or container with the date and type of muffin.

Reheating Instructions

1. From Room Temperature: If the muffins were stored at room temperature, you could either eat them as-is or warm them slightly in the microwave for 10-15 seconds.

1. From Frozen: Thaw the frozen muffins overnight in the refrigerator or on the counter for a few hours. Then, warm them in the microwave for about 20-30 seconds or reheat them in a 350°F (175°C) oven for 10 minutes.

FAQs and Expert Tips

Space out the muffins: To get those perfect round tops like bakery muffins, place each muffin liner with a space between them, as shown in the step-by-step photo above.

Do not overmix: Overmixing will develop the gluten in the flour, resulting in a tough muffin.

Use Room Temperature Ingredients: Make sure ingredients like eggs, milk, and butter are at room temperature unless the recipe specifies otherwise. This ensures they mix together more uniformly, creating a smoother batter.

Don’t overfill the muffins: To get a nice dome on your muffins, fill the muffin cups three-quarters full. If you fill them too much, the batter can overflow; too little, and the muffins won’t rise properly.

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