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+ servings
Overhead shot of numerous double chocolate banana muffins. The muffin in the center of the frame is unwrapped. Bananas and a glass of milk sit off on the side
4.8 from 5 votes

Double Chocolate Banana Muffins

These soft Double Chocolate Banana Muffins are packed with fudgey chocolate chips and flavorful banana chunks. A rich addition to a breakfast favorite!
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, chocolate muffin, quick, ripe banana
Yield: 15 muffins
Calories: 201kcal
Author: Callan Rowe


  • Muffin tins
  • Cupcake liners (optional)


  • cups all-purpose flour (180g)
  • ½ cup dutch processed cocoa powder (50g)
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup chocolate chips dark or semi-sweet (130g)
  • 1 large egg room temperature
  • ¾ cup granulated sugar (150g)
  • 2 large bananas very ripe (~130g)
  • 1 teaspoon vanilla extract or paste
  • ¼ cup canola oil (60g)
  • 1 cup full-fat sour cream room temperature (240g)


  • Preheat the oven to 400℉ and line muffin tins with cupcake liners, if using.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add in the chocolate chips and give it a toss, then set aside.
  • Mash the bananas, breaking them down, but leaving them slightly chunky.
  • In a separate bowl, whisk together the egg, sugar, vanilla, and canola oil vigorously for about 30 seconds. Add the bananas and mix, then fold in the sour cream until it comes together.
  • Add the wet ingredients to the dry ingredients and fold together using a rubber spatula or large wooden spoon. As soon as the mixture comes together, stop mixing (or else your muffins will get tough). The batter is very thick, so work the mixture together slowly.
  • Spray the liners with cooking spray, then divide the batter evenly between the muffin liners, filling each liner to the top. Toss a few extra chocolate chips on top of each muffin.
  • Bake for 14 - 17 minutes. Test the center with a toothpick - it should come out clean with no wet batter.
  • Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.


Store the muffins at room temperature in a Tupperware container or Ziplock bag for up to three days. You can also freeze the muffins in a tightly sealed Ziplock bag and defrost them at room temperature. 


Calories: 201kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 151mg | Potassium: 139mg | Fiber: 2g | Sugar: 16g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg