Double chocolate banana muffins are banana bread’s chocolatey cousin. Super moist. Packed with cocoa and chocolate chips. Tall, domed tops. 30 minutes. The best way to use those overripe bananas on your counter. Make a double batch. You’ll thank me.
Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Mix Dry
Whisk flour, cocoa powder, baking soda, baking powder, and salt.
Mix Wet
In another bowl, whisk eggs, oil, brown sugar, granulated sugar, mashed bananas, and vanilla until well combined.
Combine & Add Chips
Pour wet into dry. Stir until just combined (don’t overmix). Fold in ¾ cup chocolate chips.
Bake
Divide batter evenly among liners (fill about ¾ full). Sprinkle remaining chocolate chips on top.
Bake 18-22 minutes until a toothpick comes out clean (avoid poking a chip).
Cool & Serve
Cool in pan 5 minutes, then transfer to a wire rack. Moist, chocolatey, banana perfection.
Summary
Prep Time: 15 min | Bake Time: 22 min | Total: 37 min
Yield: 12 muffins | Difficulty: Easy
Storage Notes
Counter (airtight): 5 days (bananas keep them moist). Freezer: 3 months. Reheat in microwave for 15 seconds or oven at 350°F for 5 minutes. Perfect for meal prep and breakfast on the go.
