Double Chocolate Banana Muffins

These Double Chocolate Banana Muffins are moist, rich, and packed with chocolate flavor. Made with ripe bananas, cocoa powder, and whole wheat flour, these muffins are perfect for a quick breakfast, a lunchbox treat, or even dessert!

This recipe is a chocolatey twist on my family’s favorite banana chocolate chip muffins.

These banana and cocoa muffins are so chocolatey, they'll satisfy even the most serious of chocolate cravings. 

I love baking a fresh batch of muffins on Sundays for a quick breakfast option during the week. They also make a perfect snack for hungry kids.

How to Make these Muffins

Made with simple ingredients, this easy recipe for moist chocolate banana muffins made with cocoa are quick and easy to make and yields moist and tender muffins. Since they are made with whole grains, you'll find them to be wholesome and satisfying. 

Please see the recipe card at the bottom of the post for ingredient amounts.

Ingredients Overview

• Whole wheat pastry flour: Can substitute all-purpose flour for part of the flour amount or all of it.
• Unsweetened cocoa powder: Used for giving the muffins an intense chocolate flavor.
• Granulated sugar
• Baking soda and salt
• Eggs 
• Yogurt: I like to use a Balkan style yogurt, but Greek yogurt or sour cream also works.
• Light tasting oil: You can use light olive oil, vegetable or coconut oil. 
• Pure vanilla extract
• Bananas. Make sure to use ripe bananas. Frozen bananas can also be used.
• Semi-sweet chocolate chips: I like to use mini chocolate chips, but you can use what you have on hand.

Steps Overview

1. Place a rack in the centre of your oven and preheat your oven.
2. Prepare your muffin pan by greasing or lining it with silicone or paper cups.
3. Add the dry ingredients into a large bowl. If the cocoa is lumpy make sure to sift it first.
4. In a separate bowl, whisk together the eggs, yogurt, oil, vanilla and mashed bananas.
5. Add the wet ingredients to the dry ingredients and mix until blended.
6. Stir in the chocolate chips. If you like you can add extra chocolate chips to the tops of the muffins before baking.
7. Evenly spoon the batter into the muffin cups.
8. Bake muffins until a toothpick inserted in the centre comes out clean, about 18 to 20 minutes.
9. Let the muffins cool in the pan on a rack for a few minutes before moving them onto a wire rack to cool completely.

Tip: For soft, tender muffins, mix the batter just until the ingredients are combined, as over-mixing can lead to a tough texture.

Serving Suggestions

These chocolate muffins are best enjoyed warm, when the chocolate chips are soft and melty. Enjoy one of these muffins with a glass of milk, a cup of tea or coffee.

Storage Instructions

Store the muffins in an airtight container at room temperature for up to 3 days. Muffins can also be stored in the refrigerator up to 6 days.

For long storage, muffins can be frozen in an airtight container or freezer bag for up to 3 months. Defrost overnight in the refrigerator.

This chocolate banana muffin recipe is a favorite in my home, I hope you'll find this recipe a keeper as well.

Enjoy!Save

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Double Chocolate Banana Muffins Recipe

Author: Fida | Sweet and Savoury Pursuits

These Double Chocolate Banana Muffins are moist, rich, and packed with chocolate flavor. Made with ripe bananas, cocoa powder, and whole wheat flour, these muffins are perfect for a quick breakfast, a lunchbox treat, or even dessert!

4.84 from 6 votes

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Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 people

Calories 231 kcal

Ingredients

  

1x2x3x

• 1½ cups whole wheat pastry flour
• ½ cup unsweetened cocoa powder
• ⅔ cup granulated sugar
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 2 large egg lightly beaten
• ½ cup yogurt I used Balkan style
• ⅓ cup light olive oil
• 1 teaspoon pure vanilla extract
• 3 ripe bananas mashed, medium sized
• ⅔ cup semi-sweet chocolate chips reserve a few for the tops or use a bit extra to add to the top of the muffins

Instructions

 

• Place a rack in the centre of your oven and preheat oven to 350ºF.
• Grease or line muffin pan with paper cups.
• In a large bowl, whisk together the flour, sugar, baking soda and salt.
• Sift the cocoa and whisk into the flour mixture.
• In a separate bowl, whisk together the eggs, yogurt, oil, vanilla and mashed bananas.
• Add the wet mixture to the dry ingredients and mix until blended.
• Add in the chocolate chips, mix until just combined. To avoid tough muffins, do not over-mix the batter.
• Evenly spoon the batter into the greased or paper-lined muffin cups.
• Bake until a toothpick inserted in the centre of the muffins comes out clean, about 18 to 20 minutes.
• Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool.
• Store the muffins in an airtight container up to 3 days. Muffins can also be stored in the refrigerator up to 5 days, or else they can be frozen for later use.

Notes

1. Muffins can be frozen for up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator. 

Nutrition

Calories: 231kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 29mgSodium: 157mgPotassium: 192mgFiber: 4gSugar: 15gVitamin A: 56IUVitamin C: 0.1mgCalcium: 33mgIron: 2mg

Keyword Banana and Cocoa Muffins, Chocolate Banana Muffins, Double Chocolate Banana Muffins

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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