Double Chocolate Banana Muffins – Handle the Heat


Tessa Recipe run down

Taste good: The perfect balance between sweet banana taste and rich chocolate without being too decadent or overwhelming.
Texture: Soft, delicate and moist, with clever chocolate chips.
Ease: Super easy – these muffins are ready to enjoy in just 30 minutes!
Why you will love this recipe: These muffins are as easy to make as they should devour.

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Completed chocolate as breakfast? Count me in!

These double chocolate -bananas look like they are out of a chic bakery and are secretly so easy to make.

A lot of double chocolate -banana muffins on a rust with some bananas nearby.A lot of double chocolate -banana muffins on a rust with some bananas nearby.

I love to make my banana recipe when I have overgrown bananas – but sometimes I want an excuse to eat chocolate for breakfast.

Free Muffin cheat sheet!

Dry muffins? Not in your kitchen! Bake the tender and wet muffins with our ultimate muffin guide.

With my decadent double chocolate banana bread recipe as the basis, I made a few changes and created rich, ridiculously moist, tender, longest muffins.

A muffin with a bite. A muffin with a bite.

Pure chocolate-banana happiness.

So if you have overripe bananas that beging around a light, you are the right place in these double chocolate-banana muffins! Adults and children will devour these simple, delicious muffins.

Several double chocolate -bananas muffins on a rust.Several double chocolate -bananas muffins on a rust.

How to make double chocolates -bananas -muffins

The bananas

Be sure to use very overripe bananas. They should be very soft and covered with dark brown spots to achieve the best taste, moisture and overall structure.

Under ther bananas cannot deliver as much moisture or taste. So if your bananas are not yet ripe, your muffins are dry and a little boring.

Complementary comparisons of bananas that show which are best suited for baking.Complementary comparisons of bananas that show which are best suited for baking.

How to ripen bananas quickly

  • Faster: To speed up the maturation, put bananas in a paper bag and store yourself in a warm area for a day or two. The peels create ethylene gas that fills the bag and helps them to mature faster.
  • Today: It is not as effective to mature as the attention banana in a natural way, but you can put entire unpetled bananas on a baking sheet in a 300 ° F oven for about 30 to 40 minutes on a baking sheet or until the skins are darkened and the fruits are soft.
The dough in a bowl with a spoon, ready to be portioned and baked. The dough in a bowl with a spoon, ready to be portioned and baked.

How to do Moist Muffins:

  • Measure your flour and your cocoa powder correctly! Too much flour or cocoa creates dense, dry muffins. I strongly recommend using A Digital kitchen scaleBut if you don’t have one, use the “spoon and level method” to measure your dry ingredients.
  • Do not reduce the sugar. A combination of light brown sugar and granulated sugar achieves the best combination of taste and moisture. The lowering of the sugar has a lot more affected than just the sweetness. Find out more about all sugar when baking here.
  • sour cream. Sour cream (or simple yogurt with full fat) ensures super moist, soft and delicate muffins. Don’t skip it!
  • oil. Using oil in muffins creates the feeling of moisture on the palate. I prefer vegetable oil, but every neutral oil should work (e.g. avocado oil or grape oil). I haven’t tried this recipe with coconut oil. Find out more about butter from oil.

The chocolate chips

I used a combination of normal and mini half-chocolate chips, but all regular/mini chocolate pieces, dark chocolate pieces or milk chocolate pieces work well. Remember that milk chocolate makes the muffins a little sweeter and dark chocolate makes it a little less sweet.

Note that the chocolate chips on muffins can develop a white coating (also known as “flower”) the longer they sit, but they are still perfectly edible. Find out more about chocolate when baking.

Do I have to use espresso powder?

A little espresso powder in these muffins increases the chocolate taste without noticeable coffee taste. Feel over if necessary.

Side by side pictures of the muffins in muffin pans before and after baking. Side by side pictures of the muffins in muffin pans before and after baking.

The best Muffin Pan + Muffin Liner

A double chocolate muffin muffin on a marble surface, with the paper liner being removed.A double chocolate muffin muffin on a marble surface, with the paper liner being removed.

Double chocolates -bananen -Muffins FAQs

Can I halve this recipe? Can I double this recipe?

Secure! Share all ingredients in half to make 8-9 muffins, or double all the ingredients to give 34 muffins. No further changes required.

Can I turn these muffins into mini muffins?

We didn’t try it ourselves, but do not hesitate to experiment and tell us how to do it! You need several mini muffin pans. Bake for about 8-10 minutes or until a toothpick is inserted into the middle (avoid the chocolate pieces) comes out clean.

How do I store chocolate bananas?

Store fully chilled muffins in an airtight container at room temperature for up to 3 days. The banana taste is intensified the longer you sit. If desired, warmed up microwave muffins up to the refreshment and make the chocolate pieces perfectly sticky before serving.

Can you freeze these muffins?

These muffins freeze very well. Simply place in an airtight container and freeze for up to 3 months. Turn up at room temperature or microwave until they are heated before serving.

You will love further recipes:

Photos by Joanie Simon.

How to do

Double chocolate banana muffins

Preparation time: 15 Minute

Cooking time: 15 Minute

Total time: 30 Minute

Double chocolate banana muffins are damp, tender and so easy to make! These muffins in bakery quality are finished in just 30 minutes!