These Double Chocolate Banana Muffins are the kind of cozy, crave-worthy treat that makes snack time feel like a celebration. Rich cocoa, velvety banana, and melty chocolate chunks come together in the fluffiest, most indulgent way—without any fancy ingredients or extra dishes. Double Chocolate Banana Muffins are freezer-friendly, lunchbox-approved, and so irresistibly moist that even picky eaters can’t say no. Parents love them for how quick they are, kids love them for the chocolate, and you’ll love how one bite turns into three. If you’ve got ripe bananas and five minutes to spare, these muffins deserve a starring role in your oven today.
Ingredients (Makes 12 Muffins)
- 6 tbsp unsalted butter, melted
- ¾ cup dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup dark chocolate chunks (plus extra for topping)
Instructions
- Firstly, preheat oven to 425°F and line a 12-cup muffin tin with paper liners.
- Meanwhile, in a large bowl, whisk together butter, sugar, egg, and vanilla.
- Then stir in mashed bananas.
- After that, add flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Mix gently—don’t overmix!
- Fold in chocolate chunks.
- Then once combined, scoop batter evenly into muffin cups and top with extra chocolate chunks.
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake another 12–14 minutes, until a toothpick comes out almost clean.
- Cool slightly, then devour!
Pro Tip: That initial blast of heat creates tall, domed muffin tops—just like the bakery ones!
Conclusion
Even small acts of creativity—like baking muffins for your family—can ripple outward in ways that matter. You’re showing up, making magic from everyday ingredients, and nourishing more than just hungry bellies. So, every time you pour love into something simple, you’re building memories, resilience, and joy. Keep going—you’re doing beautifully.
Make-A-Pet Variations
Here are some delicious twists on the Double Chocolate Banana Muffins that add nutritional boosts, flavor variety, and allergy-friendly flair while staying easy and kid-approved.
Peanut Butter Swirl Muffins
- Add ¼ cup creamy peanut butter to the batter before baking.
- Drop a small spoonful onto each filled muffin cup and swirl gently with a toothpick.
- For extra punch, sprinkle chopped peanuts on top before baking.
Coconut Chocolate Banana Muffins
- Mix ½ cup shredded unsweetened coconut into the batter.
- Then swap ¼ cup of flour for coconut flour (add an extra egg to balance moisture).
- Top each muffin with a pinch of coconut flakes before baking for a toasted finish.
Protein-Packed Muffins
- Replace ¼ cup of flour with unsweetened chocolate or vanilla protein powder.
- After that use Greek yogurt in place of some of the butter (about ¼ cup).
- Add chia seeds (1 tbsp) for fiber and omega-3s.
Hidden Veggie Muffins
- Add ½ cup finely shredded zucchini or carrot (squeeze out excess moisture).
- Stir into the batter with chocolate chunks.
- Great way to sneak in extra nutrients without changing the taste or texture.
Gluten-Free Option
- Use 1 cup gluten-free all-purpose baking flour (with xanthan gum if needed).
- Add 1 tbsp inulin powder for prebiotic fiber and moisture retention.
- Test bake time—gluten-free batters may need 1–2 extra minutes.
Refined Sugar-Free Version
- Replace brown sugar with ½ cup maple syrup or honey.
- Use whole wheat pastry flour for added fiber and richness.
- Reduce butter slightly to adjust for extra moisture in syrup.
