These Chocolate Chocolate Chip Banana Muffins are everything you want in a homemade treat—rich, chocolatey, moist, and just the right amount of sweetness.
What’s better than chocolate? Double chocolate. And what’s better than double chocolate? Double chocolate with bananas!
They’re perfect for breakfast on the go, packed in a lunch for work, or a little afternoon pick-me-up when you need something indulgent made with a little love.
Why This Recipe Works
- One Bowl, No Fuss – Okay, technically two bowls, but it’s still an easy, mess-free recipe. You don't even need a mixer.
- Naturally Sweetened – Bananas do the heavy lifting here, so we don’t need a ton of added sugar.
- Super Moist & Tender – All thanks to the magic of yogurt and coconut oil.
- Chocolate Lover’s Dream – Cocoa powder + melty chocolate chips? Say no more, I'm yours.
If you love banana-based baked goods, you might also enjoy my Hawaiian Banana Bread for a tropical twist or Banana Pecan Muffins for a nutty crunch.
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🛒 INGREDIENTS
Pantry staples and a few items from the grocery store are all you need to make these banana and chocolate muffins.
- Flour & Cocoa Powder – The base of the muffins, giving them structure and deep chocolate flavor. To keep this recipe gluten free, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Brown Sugar – Keeps them soft and adds a hint of caramel-like sweetness.
- Baking Powder & Salt – Essential for that perfect muffin rise!
- Mini Chocolate Chips – Because more chocolate = more joy.
- Mashed Bananas – Adds natural sweetness and moisture.
- Egg & Yogurt – Helps create a soft, tender texture.
- Coconut Oil – Brings richness and a slight hint of coconut (but you can sub butter if needed).
- Vanilla Extract – Always a must for baked goods!
See recipe card for quantities.
📋 Substitutions
- Swap out the coconut oil and use vegetable oil.
- Use dark or milk chocolate chips instead of semi-sweet chocolate chips.
- Try Greek yogurt instead of whole milk yogurt for added protein.
🥣 How to make double chocolate banana muffins
Before you get started, prep your oven & pan – preheat to 375°F and line a muffin tin with liners or spray with cooking spray.
- Step 1: Mix the dry ingredients.
Whisk together flour, cocoa powder, brown sugar, baking powder, and salt. Stir in ¾ cup chocolate chips.
- Step 2: Combine the wet ingredients.
Mash your bananas, then mix in the egg, yogurt, melted coconut oil, and vanilla.
- Step 3: Bring it all together.
Gently fold the wet and dry ingredients together. Don’t overmix! Just a heads up - the batter will be thick.
- Fill the muffin cups.
Scoop the batter evenly into 12 muffin cups.
Tip: I like to use a medium cookie scoop to fill the muffin cups. Each cup will hold about two scoops of batter. The batter will fill the cups and be mounded.
Sprinkle the tops with the remaining chocolate chips.
Bake 'em up.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Cool & enjoy.
Let them sit in the tin for a few minutes, then transfer to a cooling rack.
Hint: At 20 minutes, start testing with a toothpick. It should come out clean or with a few moist crumbs—no wet batter!
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📖 Variations
- Stir in ½ cup of chopped walnuts or pecans for added crunch.
- Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor. It's a secret ingredient in my coffee banana bread, too!
- Add 1 teaspoon of orange zest for a citrusy contrast to the chocolate.
🍽 Serving Suggestions
Enjoy double chocolate banana muffins fresh out of the oven for breakfast or as a delicious afternoon snack with coffee or a glass of milk.
Top tip
The key to making these muffins next-level amazing is using super ripe bananas.
I’m talking the ones that look way past their prime—brown spots, soft texture, maybe even a slightly questionable appearance. The riper they are, the sweeter and more flavorful your muffins will be!
Storage
To store: Store muffins in an airtight container at room temperature for up to 5 days.
To freeze for later: Let them cool completely, then store in a zip-top bag. Freeze for up to 3 months. When you're ready to eat one, just thaw on the counter for a few hours or pop it in the microwave for a warm, melty treat.
FAQ
They’re not a must, but they do make cleanup easier. If you skip them, just grease your muffin tin well!
Recap
Whether you eat them fresh from the oven, with a steaming cup of coffee, or as a late-night chocolate fix, these Double Chocolate Banana Muffins will quickly become a favorite in your house. Give them a try and let me know what you think—bonus points if you tag me at #thisfarmgirlcooks and @thisfarmgirlcooks in your photos!
Happy baking!
Related
Looking for other recipes like this? Try these:
Double Chocolate Banana Muffins
Ingredients
- 2 cups all-purpose flour, spooned and leveled 240 grams
- ⅔ cup light brown sugar, firmly packed 146 grams
- ½ cup cocoa powder 43 grams
- 1 Tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup mini semi-sweet chocolate chips, divided 120 grams
- 1 ½ cups very ripe banana, mashed, 3 or 4 bananas depending on size 345 grams
- 1 large egg room temperature
- ¾ cup plain whole milk yogurt, room temperature 170 grams
- ½ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 375 degrees and line a muffin pan with cupcake liners or spray the tin with cooking spray.
- Measure 2 cups all-purpose flour, spooned and leveled, ⅔ cup light brown sugar, firmly packed, ½ cup cocoa powder, 1 Tablespoon baking powder, ½ teaspoon sea salt into a large bowl and use a whisk to combine. Stir in ¾ cup chocolate chips.
- In a medium bowl, mash 1 ½ cups very ripe banana, mashed, 3 or 4 bananas depending on size, then whisk in 1 large egg, ¾ cup plain whole milk yogurt, room temperature, ½ cup coconut oil and 1 teaspoon vanilla extractuntil well combined.
- Add the combined wet ingredients to the bowl of dry ingredients and fold in until just combined. The batter will be thick.
- Divide the batter evenly into 12 prepared muffin cups and sprinkle with the remaining ¼ cup of chocolate chips as desired. The cups will be full and mounded.
- Bake for approximately 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 to 10 minutes, then remove them from the tin and place them on a cooling rack. Enjoy warm or cooled to room temperature.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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