Double Chocolate Banana Muffins

by Haley // August 25, 2026

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Chocolate lovers, these double chocolate banana muffins are for you! Mashed bananas keep them soft and tender, while cocoa powder and chocolate chips make them extra rich and chocolatey. They’re the perfect excuse to turn those ripe bananas on your counter into something extra delicious.

Bite taken out of a double chocolate banana muffin.

These double chocolate banana muffins started as a way to use up overripe bananas. I wanted all the cozy, banana-forward comfort of classic banana bread, but I was craving chocolate, so I added cocoa to the batter and plenty of chocolate chips in every bite. A few simple ingredients and about twenty minutes in the oven later, you’ve got a soft, rich muffin that tastes like a chocolate treat.

Table of Contents

Why You’ll Love This Recipe

Big chocolate flavor. Just like with my double chocolate zucchini muffins, cocoa powder gives the muffins a rich chocolate base, while chocolate chips add melty pockets of chocolate in every bite.
Soft and moist. Ripe mashed bananas keep these muffins tender and moist without making them heavy.
A great use for ripe bananas. Have a few bananas that are past their prime? This is a delicious way to turn them into something everyone will want.
Breakfast or treat. They’re easy enough for breakfast but chocolatey enough to feel like a little dessert when you need something sweet.

Ingredient Notes

Small bowls with cocoa powder, flour, sugar, butter, eggs, mashed banana and chocolate chips.

All-purpose flour: Gives the muffins structure while keeping them soft and tender.
Unsweetened cocoa powder: Adds rich chocolate flavor. Use regular unsweetened cocoa powder for the best results.
Baking powder: Helps the muffins rise and gives them a light texture.
Baking soda: Works with the other ingredients to help the muffins rise and bake up fluffy.
Salt: Enhances the chocolate and banana flavors.
Unsalted butter: Adds richness and moisture to the muffins. Melt and cool it slightly before mixing.
Granulated sugar: Sweetens the muffins and helps create a tender texture.
Eggs: Help bind the ingredients and give the muffins structure.
Vanilla extract: Adds a little extra flavor and complements the chocolate and banana.
Mashed bananas: Use very ripe bananas for the best flavor, sweetness, and moisture.
Semi-sweet chocolate chips: Add pockets of melty chocolate throughout the muffins. Save a few for sprinkling on top if you’d like.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Nutty crunch. Fold in ½ cup chopped walnuts or pecans along with the chocolate chips for texture.

Espresso boost. Add 1–2 teaspoons of instant espresso powder to the dry ingredients to deepen the chocolate flavor (no coffee taste, just richer chocolate).

Mini muffins. Scoop into a mini muffin tin and reduce bake time to about 10–12 minutes for bite-sized treats.

How to Make Double Chocolate Banana Muffins

Mixing batter and spooning batter into a muffin pan.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a separate large bowl, whisk together the melted butter, sugar, eggs, vanilla and mashed bananas until well combined.
Add dry ingredients to wet ingredients and stir just until combined (avoid overmixing). Stir in the chocolate chips.
Divide the batter among the prepared muffin cups. Sprinkle with sugar and extra chocolate chips, then bake at 400°F for 18–20 minutes, or until a toothpick comes out with little to no crumbs. Cool briefly in the pan, then transfer to a wire rack.

Expert Tips

Use very ripe bananas. The more brown spots, the better! Overripe bananas add natural sweetness and moisture while giving the muffins a stronger banana flavor.

Use good-quality cocoa powder. Since chocolate is a big part of the flavor, regular unsweetened cocoa powder works best and gives the muffins a rich chocolate taste.

Don’t overmix the batter. Stir the dry ingredients into the wet ingredients just until combined. A few small streaks of flour are better than overmixing, which can make the muffins dense.

Don’t overbake. Start checking the muffins around 18 minutes. They’re done when a toothpick comes out with little to no crumbs. Overbaking can dry them out.

Double chocolate banana muffins stacked on a white plate.

Storage Tips

Room temperature. Store cooled muffins in an airtight container for up to 3 days. Add a paper towel to the container to help absorb excess moisture.

Refrigerator. For longer storage, keep the muffins in an airtight container in the fridge for up to 5 days. Let them come to room temperature or warm them briefly before serving.

Freezer. Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat.

Recipe FAQ

Can I use frozen bananas?

Yes! Thaw the bananas first and drain off any excess liquid before mashing and adding them to the batter.

Can I make the batter ahead of time?

It’s best to bake the batter soon after mixing. The baking powder and baking soda begin working once they’re combined with the wet ingredients.

Why didn’t my muffins rise?

Make sure your baking powder and baking soda are fresh and avoid overmixing the batter. Filling the muffin cups about ¾ full also gives them room to rise.