Muffins meet brownies in these ultimate bakery-style double chocolate chip banana muffins. This is an easy one bowl, dairy-free recipe with simple ingredients including cocoa powder. These chocolate banana muffins are moist, fluffy, and filled with melted chocolate chips. Skip that cold bowl of cereal and have these warm banana brownie muffins for breakfast instead!
What do you do when you have overripe bananas, a brand new container of cocoa powder, chocolate chips, eggs that are about to expire, and a freakishly large bag of flour? You make banana brownie muffins. Duh! Damn, I practically gave the answer away.
These are not your typical, every day muffin. These are special occasion muffins. They’re decadent muffins. You make these when you want to indulge in banana, chocolate-y goodness.
Have them with a tall glass of milk and you’ve got yourself a perfect lazy-day breakfast. Or maybe even with a cup of coffee. Whatever your fancy.
Some weeks get so busy that I don’t even have time to bake. We just have cereal or oatmeal every single day. It gets old and it gets boring. You should see the look on my kids’ faces when I give them oatmeal for the third time in a row. So clearly sometimes I have no choice but to spice things up with these Coffee Cake Banana Muffins or something fun like these mini blueberry banana muffins or these Double Chocolate Banana Muffins right here!
This recipe comes together in one bowl and it only takes ten minutes to mix it all up using a simple hand mixer, and scoop it into the muffin pan. That’s how easy this recipe is.
After you scoop the batter into the muffin cups you’re going to sprinkle each one with a little bit of granulated sugar, or better yet, course sparkling sugar, and then you’re going to top each muffin with more chocolate chips. Yes, we are going all out.
You don’t have to bake these at a really high temperature for five minutes and then turn the oven down either. I am too lazy for all that. They bake at the same temperature all the way through and they still have those nice, big muffin tops. Oh, yeah.
I don’t even remember where the inspiration for these muffins came from. I just make this stuff up as I go. I bake so much now that most of the time I just know how a recipe is gonna turn out. I can never bake how I used to either. I have to be taking notes, double checking, running in and out the kitchen. Besides the thousands of professional bakers, chefs, and millions of other home bakers, I’m probably the only one that does this. It’s crazy.
Also, there are times where I just jot things down as I think of them in my head and most of the time they actually turn out great! Other times I have to tweak the recipe but I haven’t had a fail in a very long time and that makes me want to celebrate with… Double Chocolate Banana Muffins! Haha. I’m sure you saw that coming.
Look at those crackly tops! They wouldn’t be brownie muffins if they didn’t have that famous crackly top.
I know from the pictures they kinda look like cupcakes but they’re not. They have a muffin texture and they taste like muffins, but also like brownies. It’s confusing, I know. Some might argue that these taste like chocolate cake. I just know that anything that tastes like any kind of chocolate treat is a winner in my book.
You’ll notice that the recipe just calls for chocolate chips. It doesn’t say what kind of chocolate chips because I think any kind would work well with these. I used semisweet but next time I’m definitely giving the milk chocolate ones a go.
If you wanna get creative, substitute the chocolate chips for peanut butter chips instead. Yeah, peanut butter chip chocolate banana muffins sound really good. You can’t go wrong with that combo.
Pleasant reminder: DO NOT pack the cocoa powder! This will result in much denser and dry muffins. So just take a spoon, fluff up the cocoa powder, spoon it into the measuring cup, then level it off. And make sure there are no clumps in it either. That’s really important too.
The batter is going to be thick. Well, thicker than your average muffin batter; this is why they are baked at a slightly higher than normal temperature. I also added some baking powder to give them that extra lift because I highly doubt that I would’ve gotten these gorgeous tops with just the baking soda alone.
Let’s talk about the bananas for a minute. The riper your bananas are the better these muffins are going to taste. Make sure that they’re speckled and past their prime.
The banana flavor is dimmed in these muffins because the chocolate overpowers it. They’re very rich in chocolate flavor. So expect decadent, fluffy chocolate muffins with sweet and subtle notes of banana within each bite.
I was planning on only using granulated sugar for this recipe but I love brown sugar muffins. Plus, brown sugar in chocolate baked goods is the best. I added that little bit of white sugar to help emphasize those crackled tops and it worked out well. Both sugars get to shine.
And of course I had to make these bakery-style. I love me some big muffins.
Moist and hearty muffins filled with melt-y chocolate chips. They’re best served warm so reheat them in the microwave if you have to.
Who wants cereal when you can have these instead?
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Double Chocolate Chip Banana Brownie Muffins
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- 3 overripe bananas, mashed
- 3/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips, plus more for placing on tops
- granulated sugar for sprinkling
- Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
- In a large bowl combine bananas, brown sugar, and salt.
- Beat in oil, eggs, and vanilla extract.
- Add flour, cocoa powder, baking soda, baking powder and gently fold until combined (batter will be thick). Slowly stir in chocolate chips. DO NOT over mix.
- Scoop batter into the muffin pan filling the cups 3/4 of the way full.
- Sprinkle the top of each muffin with a pinch of granulated sugar or course sparkling sugar and top with more chocolate chips.
- Bake for 16 - 18 minutes.
- Cool in pan for 10 minutes. Serve warm.