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These easy double chocolate banana bread muffins are the perfect blend of rich chocolate and sweet bananas. Ready in just 30 minutes, they’re great for a quick breakfast or an after-school treat!

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Feeling like we are always on the move, finding time to make a delicious homemade treat can feel impossible, but it doesn’t have to be! Today’s chocolate banana bread muffins are the perfect treat for a quick breakfast or an after-school snack that everyone in your family will love. 

The best part? They only take about 30 minutes from start to finish! Thanks to the overripe bananas and rich cocoa powder, these muffins are packed with flavor while still being a breeze to make this weekend.

Easy Double Chocolate Banana Bread Muffins

These muffins are your answer when you’re craving something sweet but still want to feel good about what you’re serving your family. They’re soft, fluffy, and loaded with chocolate chips for that extra bit of indulgence. Whether you’re serving them as a grab-and-go breakfast or a quick after school snack, they’ll be gone before you know it!

Why You’ll Love This Recipe:

• Time-Saving: Ready in 30 minutes from start to finish!
• Simple Ingredients: You probably already have most of these ingredients in your pantry.
• Family-Friendly: The chocolate-banana combination is loved by kids and adults alike.
• Serve Any Time: Perfect for breakfast, snacks, or even dessert.

Chocolate Banana Bread Muffin Ingredients:

• 1 cup light brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2-3 large ripe bananas (about 1 cup), mashed
• 1 teaspoon vanilla extract
• 1 ⅓ cup all-purpose flour
• ⅔ cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup semisweet or dark chocolate chips

How to Make The Chocolate Banana Muffins:

• Preheat your oven to 350°F and line a muffin tin with 12 liners.
• In a large bowl, whisk together the vegetable oil, eggs, mashed bananas, and vanilla extract.
• Whisk in the light brown sugar until fully combined.
• To the same bowl, sift in the all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
• Use a spatula to gently fold the wet and dry ingredients together until just moistened. Be careful not to overmix!
• Stir in the chocolate chips.

• Divide the muffin batter evenly into the muffin tin, filling each liner ¾ full.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Pro Tips:

• Always use overripe bananas for maximum flavor and sweetness.
• Don’t overmix the batter—this helps keep your muffins tender and fluffy.
• If you’re using paper muffin liners, spray them lightly with nonstick spray to ensure the muffins don’t stick to the sides.

Storing Your Muffins:

Keep your muffins fresh in an airtight container on the countertop for up to 3 days, or refrigerate them for up to 1 week. You can also freeze them for up to 3 months in a resealable freezer bag—just defrost overnight and warm them in the microwave for a few seconds.

Chocolate Banana Muffin Modifications:

• Make mini muffins by reducing the bake time to 12-15 minutes.
• Add a handful of walnuts or pecans for a bit of crunch.
• If you prefer, use dark chocolate instead of semisweet for a richer flavor.

More Sweet Breakfast Treats You’ll Love:

• Bakery Worthy Cranberry Pear Muffins
• Festive Easy Sheet Pan Christmas Pancakes
• Cinnamon Roll Cake
• Easy Cinnamon Scones with Maple Glaze

Banana Bread Muffins Frequently Asked Questions:

• What do I need to complete this recipe?
  • For this recipe, you’ll need simple ingredients like light brown sugar, vegetable oil, ripe bananas, vanilla extract, and chocolate chips. You’ll also need a muffin tin, muffin liners, and a large mixing bowl.
• How do I store my chocolate banana bread muffins?
  • Store your muffins in an airtight container on the counter for up to 3 days or in the fridge for 1 week. You can also freeze them for up to 3 months for easy breakfasts later!
• Can I make this ahead of time and freeze it?
  • Absolutely! These muffins freeze well. Simply store them in a freezer-safe bag, and they’ll be good for up to 3 months.

• What do I serve with my chocolate banana bread muffins?
  • Enjoy these muffins with a smear of butter, or pair them with fresh fruit for a more complete breakfast. They’re also delicious served alongside a cup of coffee or hot cocoa.
• What other variation can I make?
  • Try baking the batter in a loaf pan for a delicious chocolate banana bread. Just increase the baking time to about 50 minutes and check for doneness with a toothpick.
• Do you have any tips for this recipe?
  • Always sift your dry ingredients to prevent clumps, and don’t overmix the batter for light, fluffy muffins every time. Use an ice cream scoop to fill your muffin cups evenly.

These double chocolate banana bread muffins are the perfect way to use up overripe bananas and satisfy your family’s sweet tooth. Whether you serve them for breakfast or as an after-school snack, they’re sure to be a hit!

From our family to yours, happy baking!

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