Double Chocolate Banana Muffins

These Bakery-Style Double Chocolate Banana Muffins are fluffy and flavorful!

These Bakery-Style Double Chocolate Banana Muffins are fabulously fluffy and flavorful!

Helloooooo dark + moody deliciousness!

I couldn’t resist a super-shadowy late afternoon photo shoot with these dreamy chocolate muffins.

These fluffy beauties practically melt in your mouth and are clearly riding the dessert train much harder than their standard muffin counterparts. I’d say they’re probably closer to a brownie than a muffin at this point but brownies aren’t typically studded with super ripe bananas so…. that’s neither here nor there.

However you spin it, these decadent dessert muffins are ready for their close up!

These Bakery-Style Double Chocolate Banana Muffins are fabulously fluffy and flavorful!

Double Chocolate Banana Muffins

Each marvelous muffin is 100% freezer friendly, so feel free to grab one or two right away, and then squirrel a few away for a gloomy gotta-have-my-chocolate day.

Also, I think it goes without saying, but these bad boys are toddler and husband approved. I mean how could they not be?! We love a good muffin!

These Bakery-Style Double Chocolate Banana Muffins are fabulously fluffy and flavorful!

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Double Chocolate Banana Muffins

Prep

Cook

Total

Yield 12 muffins

Ingredients

  • 1 + 1/2 cup all purpose flour
  • 1 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup mashed super-ripe banana*
  • 1/3 cup plain Greek yogurt
  • 1 large egg
  • 1/4 cup avocado oil or melted coconut oil
  • 1.5 TBSP applesauce
  • 3/4-1 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F.
  2. Whisk together the first six ingredients in a large bowl: flour, sugar, cocoa powder, baking soda, salt, and baking powder.
  3. In a medium bowl, whisk together banana, yogurt, oil, applesauce, and egg until blended.
  4. Add to your flour mixture and stir just until moistened.
  5. Fold in chocolate chips.
  6. Grab a muffin pan fit for a dozen and line with paper or parchment muffin cups three-fourths full.
  7. Bake on center rack until a toothpick inserted in center comes out clean, approx. 20-25 minutes.
  8. Cool 5 minutes in pan, then transfer to a wire rack. Serve warm.

Notes

Extra muffins may be frozen and reheated for a rainy day treat or individually wrapped and stored at room temperature for a few days.

Double Chocolate Banana Muffins adapted from Taste of Home

These Bakery-Style Double Chocolate Banana Muffins are fabulously fluffy and flavorful!

special diets and swaps

I’m going to go out on a limb here, but I think these marvelous muffins have some serious flexibility. I’m not saying go substitution crazy (things could get cuckoo for Cocoa Puffs if you do) but I think a little tweak here or there will do ya just fine.

  • the sweetness: no coconut sugar? no worries! regular granulated sugar will work great.
  • dairy-free? fret not! replace the greek yogurt with 1/3 cup of mashed banana for a total of 1 + 1/3 cups banana.
  • oil options: while I love my trusty avocado oil, you can absolutely use canola oil or melted coconut oil for these muffins.
  • no mini chips? snag 3/4 cup of regular semi-sweet or dark chocolate chips and get your muffin on!

Well there you have it, people! I made you dessert! Now that we’ve had our treat we can jump back into our regularly scheduled veggie-a-thon, yes? YESSSS!

Balance: we rock at it!

hungry for more? Try these!

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Comments

Kelly | Maverick Baking

YUM! Banana muffins are great, so adding this much chocolate to them can only be a good thing! Gorgeous photos too 🙂

    Jenn

    Thanks Kelly! I’m loving the combo! 🙂

Vinny | Dream Kitchen Solutions

Never tried banana in a muffin! Will be making this definitely for my son. Hope he likes it. Will definitely let you know!! Thanks Jenn for this awesome recipe.

Leanne

Instructions list an egg but no egg in ingredients—1 egg?

Thanks!

    Jenn

    Serves me right for stuffing my face while typing up the recipe #facepalm — thank you for catching that, all fixed! 1 large egg and you’re good to go. Thanks Leanne! 🙂

Bethany

I love muffins, especially when they have double the chocolate! These muffins look amazing!

Amy

Made these and they were delicious! I’ve already had one this morning for breakfast 😉

These were moist but fluffy – nothing worse than dry muffins, which these definitely were not! And such a pretty chocolatey color 🙂

    Jenn

    Breakfast of champions!! So super thrilled you enjoyed the muffins Amy, thank you! 🙂

Char

We’ve made these twice now and they are awesome! So decadent! I toss bananas in the freezer when they are a little overripe, and used to make a batch of banana nut bread every now and then to use them up. Not anymore – this is so much better!

We tend to not like things super sweet, so the last batch I only used 1/2 of the sugar and they turned out great (I worried it might throw off the recipe but didn’t). I tossed in some walnuts on the second batch and that was good too!

    Jenn

    Yay!!!! So happy to hear it Char! I’m with you on not liking things too sweet so I’m stoke dit works with half the sugar – I’m going to give it a go next batch we make with our spotty bananas! Love the addition of walnuts! 🙂

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