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"Combining two great flavors makes these moist muffins doubly good," suggests Donna Brockett, from Kingfisher, Oklahoma.
Nutritional Facts 1 serving (1 each) equals 277 calories, 11 g fat (3 g saturated fat), 18 mg cholesterol, 219 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Double Chocolate Banana Muffins in Taste of Home February/March 1997, p18
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jul. 15, 2011 by mileybrown
Just served them to my husband warm...great reviews. Will do them again..Simple recipe..
Reviewed on Jul. 07, 2011 by stellastroebel
I used half brown sugar and half splenda. Because veg. oil does not add flavor I used melted butter. I also used the large choc. chips for more choc. flavor. They turned out excellent!
Reviewed on Apr. 08, 2011 by JamieLeighHerzog
Made this with my 11 year old son. He loved being able to help and they were so yummy. Moist and sweet :) Best way to use up your ripe bananas that are sitting on your counter.
Reviewed on Mar. 25, 2011 by gstone
These muffins are easy to make and so moist. I have taken them to church for breakfast and they disappear immediately. They also freeze well.
Reviewed on Dec. 28, 2010 by rusty's wife
I made this recipe for my husband when we went on vacation. We had to get extra nights in a motel that was booked. After they had these muffins, we got a room. They loved them as did my husband!
Reviewed on Nov. 30, 2010 by lady_pearle
I have made this recipe since it was in the magazine years ago. Everyone loves these muffins, they are always a hit!Delicious!!
I have made this recipe since it was in the magazine years ago. Everyone loves these muffins, they are always a hit!
Delicious!!
Reviewed on Sep. 21, 2010 by egancm
Even the family members that don't normally eat banana muffins like these.
Reviewed on Aug. 22, 2010 by rcpond
I've been making these wonderful muffins for years. They are always a hit.
Reviewed on Aug. 16, 2010 by DarlingStarling
Easily the best way to use up ripe bananas. Do not hesitate to try this recipe.
Reviewed on Apr. 05, 2010 by tabbiati
My daughter regularly makes this in an 8"square pan. Recently, she's had much success making this gluten free by substituting all-purpose gluten free flour and 1 tsp xanthan gum. Because we were out of bananas and couldn't find very ripe ones, she substituted 12 oz of baby food bananas. She's now done this in both regular and gluten free varieties. Both were fabulous!
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