These easy chocolate banana muffins are sooooo tender and decadent…and of course, chocolatey! This recipe is simple and unfussy, but tastes and feels complicated and refined! What’s better, right??!! So go fool your family into thinking you’re some sort of baking genius!
Banana bread has always been a staple at my house. Everyone loves it and it’s a great way to use up those bananas that are about headed to the trash can! This recipe can also serve two purposes…like my Cookie Dough Greek Yogurt, it can be breakfast OR a nice sweet treat!
I created this version of banana bread for two reasons:
- One word: CHOCOLATE…oh, and a little more chocolate!
- A banana bread loaf just takes too darn long to bake! These simple muffins are done in just about 20 minutes!
Need another amazing chocolate muffin?? Try my amazing White Chocolate and Raspberry Muffins!
Tips for making the best chocolate banana muffins:
- Do not overbake them! There are two ways to test them. My favorite way is just with a toothpick inserted into the middle. If it comes out clean, they’re done! You can also just gently touch the tops. If the muffin springs back up after you touch it, it’s done!
- Bananas–the riper the better! My daughter says to “use the rotten ones.” I’m not sure I’d go THAT far, but you get the point, brown and mushy works best 🙂
- To get evenly-sized muffins, so people swear by an ice cream scoop. However, I have found a 1/4 cup measuring cup works perfectly!
- Don’t skip the sea salt on top! It seriously puts these muffins over the top! I purposely reduced the amount of salt in the batter to account for the sea salt sprinkle.
Can I substitute oil for butter?
Absolutely, just don’t expect QUITE the amount of decadence! Olive oil comes closest to butter taste-wise in this recipe, but vegetable oil will work too. Substitute 6 tablespoons of oil for one stick of butter (which is what the recipe calls for).
What’s the best kind of chocolate to use?
Honestly, it doesn’t matter. I usually use semi-sweet chocolate chips. But milk chocolate chips or even white chocolate chips would be amazing, too. This recipe isn’t fussy at all, so use what you have on hand!
Do I have to use brown sugar?
Nope! Regular sugar is fine! I just like brown sugar because I have found it has a deeper flavor and keeps the muffins super moist.
Other sweets you’ll love:
- COOKIE DOUGH GREEK YOGURT
- PERFECT CHOCOLATE CHIP MARSHMALLOW COOKIES
- EASY AIR FRYER BISCUIT DOUGHNUTS
- 5 INGREDIENT OREO BLONDIES
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Easy Double Chocolate Banana Muffins
- 4 ripe bananas
- 1 stick butter* see Note 1
- 1 cup chocolate chips, divided plus more for sprinkling* see Note 2
- 2 eggs
- 1 tsp vanilla
- 1/2 cup brown sugar* see Note 3
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- sea salt or coarse salt for sprinkling
- Preheat oven to 350. Spray a 12 cup muffin tin with cooking spray or line with cupcake liners.
- In a heat-safe bowl, place the butter and 1/2 cup of chocolate chips. Microwave for about 45 seconds until butter is melted and chocolate chips are nearly melted. Stir butter and melted chocolate together until well-combined.
- Place bananas in a large bowl and mash with a fork or potato masher.
- To the mashed bananas, add chocolate/butter mixture, sugar, eggs, and vanilla. Mix well with a wooden spoon until well-combined.
- Add dry ingredients: flour, salt, baking soda, and the remaining chocolate chips. Mix well until dry ingredients are completely incorporated.
- Spoon batter into muffin tin (or liners) until about 3/4 full.
- Top each muffin with 5-6 more chocolate chips.
- Bake 20-22 minutes until a toothpick inserted into the middle of a muffin comes out clean or muffins spring back when lightly touched.
- Sprinkle tops lightly with sea salt.