These Double Chocolate Banana Muffins are moist and fluffy with perfect crackly tops. Made in only one bowl, these are the best homemade chocolate muffins!
Get ready for the best chocolate muffins recipe! Just so you know, I do not use the word “best” lightly. When I say something is the “best”, I truly believe it. These Double Chocolate Banana Muffins are perfect.
Specifically, texture is out of this world! The exterior of the muffins is crackly while the interior is perfectly moist. These are not dry or gummy. Plus, the chocolate flavor really shines. You won’t find muted chocolate flavor in these muffins! In fact, it has two kinds of chocolate.
Full credit for this recipe goes to Tracy at Baking Mischief. She really knows her stuff! Recently, I have been scouring her site and drooling over all her yummy recipes. Most of her recipes are small-batch recipes for one or two people which I love!
I adapted Tracy’s muffin recipe by doubling the ingredients to make 12 muffins instead of 5. I also modified the ingredients slightly. If you want to make my recipe as is, you can. Or you can still cut it in half to make a smaller batch of muffins.
Double Chocolate Banana Muffins Equipment
In addition to being delicious, this recipe is made in one bowl! Additionally, no mixer or food processor is needed! Plus, you probably already have all the ingredients needed in your pantry.
If you haven’t bought these Pyrex mixing bowls yet, what are you waiting for? There are a plethora of recipes on this site where I use these bowls for prep. Because they are made from glass, they never stain or absorb the flavors from food. Plus, they are easy to clean, and stack nicely. They are inexpensive too. If you only have one bowl in your kitchen, use these!
TIP: As Tracy from Baking Mischief recommends, sift your dry ingredients for fluffy muffins. To easily do this, use a Fine-mesh Strainer. To be honest, I skip this step because I’m lazy. However, it really will make a difference, for the better, in the final texture of your muffins.
This recipe will yield 12-standard sized Double Chocolate Banana muffins. My preference is to use a dark 12-cup Standard-Sized Muffin Pan. In my experience, the muffins tend to cook more evenly in a dark pan. But feel free to use a Silicone Muffin Pan for easy removal.
TIP: Paper cupcake liners and silicone cupcake liners both work really well in this recipe. Using silicone cupcake liners a great way to reduce paper waste.
I also like to use a Cookie Scoop to easily portion out the perfect size of cookie dough into each muffin tin. Using a cookie scoop is a time-saver. Plus, all your cookies will be the same size which helps them cook evenly.
Double Chocolate Banana Muffins Prep Tips
Using Very Ripe Bananas
If you’re like me, you’re always looking for recipes to use those browned or blacked bananas sitting on your counter. This Double Chocolate Banana Muffin recipe is perfect to use them up.
Although, you’d probably be surprised to know these muffins do not have a strong banana flavor. Especially as they cool, the banana flavor really dissipates. You may be wondering why we use them then? The reason is because you use less sugar overall since we are using overripe bananas. Plus, it helps keep the muffins moist as they bake.
Properly Measuring Flour: Spoon and Sweep
Sometimes, baking is overwhelming since there seem to be so many rules. Although, one of them that’s good to follow is properly measuring your flour. To get the proper amount of flour without a scale, use the spoon and sweep method.
To use this method, stir the flour in your container to loosen and fluff it up. (You don’t want to pack your flour in any way). Then, using a spoon, add spoonfuls of flour into your measuring up. Continue to add flour until it is mounded. Using the flat edge of a knife, level off the excess flour mound by running the knife along the top edge of the measuring cup.
Then, you’ll have the perfect amount of flour!
Two Baking Temperatures
One of the techniques I love about this recipe is the double baking! A higher starting temperature helps give the muffins bigger, fluffier, crackly tops. Then, the temperature is reduced to finish cooking the muffins all the way through.
To start, bake the muffins at 425°F for about 8 minutes. Then, without removing the muffins, drop the oven temperature to 350°F, and continue baking the muffins for 6-9 minutes until they are fully cooked.
If you don’t want to change the cooking temperature, you can bake them at 350°F for about 19 minutes. Although, I highly recommend the double baking technique. I started using it on all my muffins, and I love the texture it provides! As long as you set a timer, you’re good to go!
Double Chocolate Banana Muffins Meal Prep and Storage
These Double Chocolate Banana Muffins are great for meal prep! I love making them on the weekend for a quick-and-go breakfast or snack throughout the week.
Store any leftover muffins in air tight container for up to a week. Alternatively, you can double wrap the muffins in plastic wrap and freeze for up to 2 months!
Want More One Bowl Recipes?
These double chocolate banana muffins taste like my favorite double chocolate muffin mix from Krusteaz. Honestly, if you told me these muffins were homemade, I would have a hard time believing you. Seriously, these double chocolate banana muffins could pass as bakery muffins. Plus, they are just as easy to make as if you used a boxed muffin mix.
If you couldn’t tell, I love copycat recipes. If you want to see more of my copycat recipes, click here!
Also be sure to check out my recipe for One Bowl Banana Bread. It tastes even better than the banana bread you can buy at Starbucks! It’s also one of the best I’ve ever tried.
Or if you are in the mood for another muffin variation, try these Air Fryer Cinnamon Sugar Donut Muffins. It’s like the best parts of a muffin and a donut combined!
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Double Chocolate Banana Muffins
- 2 large Bananas Overripe*
- 6 tbsp Butter
- 1/2 cup Brown Sugar
- 2 large Egg
- 1 tsp Vanilla Extract
- 2/3 cup All-Purpose Flour Measured Properly**
- 6 tbsp Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 2/3 cup Chocolate Chips Plus more for topping
- Preheat oven to 425 degrees.
- In a large mixing bowl, microwave butter until melted (about 20 seconds). Add banana to the bowl and mash with a fork. Next add eggs, brown sugar, and vanilla and mix until well combined.
- Add flour, baking soda, salt, and cocoa powder and mix until all the flour is incorporated. Add 1/3 cup of chocolate chips, and mix.
- Line a standard muffin tin with silicone or paper liners. Fill muffin tin liners 3/4ths of the way full. Divide the remaining chocolate chips on top of the muffins.
- Bake muffins for 8 minutes. Then, reduce the oven temperature to 350 degrees, and continue baking for an additional 6-9 minutes. Muffins will be done when a toothpick inserted in the middle of the muffin comes out with just a few crumbs sticking to the toothpick.
- Allow muffins to cool in the pan for 5-10 minutes. Then, remove and enjoy!