You really can’t go wrong with this combo!
When chocolate chip banana muffins just aren’t enough, double it up. These muffins are moist, comforting, delicious and a great breakfast or snack on the go!
Oh and of course they’re insanely easy to make!
If you’re not into bananas, I highly recommend checking out our other muffin recipes here! We have tons.
There isn’t too much you can play with here since this recipe is so simple (and so good) but you can play with mixins like:
- Chopped peanuts
- Chopped walnuts
- Chopped cashews
- Other flavors of chips (white chocolate, caramel, peanut butter)
- Adding banana chunks to the batter or slices on top (best with just ripe, but not too ripe, bananas)
If you’re gluten-free, please use an all-purpose GF blend. Using just one type of GF flour (like coconut or almond) will yield some interesting flavors/textures (and not in a good way).
If you’re vegan, use non-dairy milk and flax eggs. The notes on how to make flax eggs are below the recipe!
Ready to make these?
Storage & reheating notes
These muffins can last in the fridge for up to a week and they’re good at room temp for 3-4 days. Store in an airtight container to retain moisture and texture. You can also freeze them for up to 3 months in a zip-top bag or container! Enjoy them cold, room temp or slightly warmed up in the microwave or toaster oven.
Double Chocolate Banana Muffins
Prep Time10 minutes
Cook Time20 minutes
- 2 bananas ripe, mashed (you need 1 cup of mashed banana)
- 1/4 cup granulated sugar
- 1/4 cup agave, maple syrup or honey
- 1/4 cup butter melted, sub coconut oil
- 2 eggs sub flax or chia eggs
- 1-1/4 cup milk of your choice
- 1 tsp vanilla extract
- 1-3/4 cup all-purpose flour sub all purpose gluten free if needed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 3/4 cup chocolate chips reserve some for sprinkling on top
- Preheat oven to 375 F and prepare a muffin tin with cooking spray or muffin liners.
- Mash the bananas in a bowl and add the sugar, liquid sweetener, butter, eggs/flax egg, milk and vanilla. Set aside.
- In another bowl, mix the flour, baking powder, baking soda, cocoa powder and salt.
- Gently mix the wet ingredients and chocolate chips into the dry ingredients with a spoon or spatula (don't use a fork) until just combined! Avoid overmixing.
- Using a 1/4 cup measuring cup or ice cream scoop, fill the muffin tin. I got 9 muffins, and I always fill each well to the top! Bake for 18-22 minutes, until the muffins are firm to the touch. Done!
How to make flax or chia seed eggs:
2 TBSP chia seeds or flax seed + 6 TBSP water. Mix and let it sit for 15 minutes until you have a goopy egg-like texture.