Double Chocolate Banana Muffins Recipe
Double Chocolate Banana Muffins Recipe photo by Taste of Home
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Double Chocolate Banana Muffins Recipe

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Combining two favorite flavors—rich chocolate and ripe bananas—makes these muffins doubly good. —Donna Brockett, Kingfisher, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups mashed ripe bananas (about 3 medium)
  • 1/3 cup canola oil
  • 1 large egg
  • 1 cup (6 ounces) miniature semisweet chocolate chips

Nutritional Facts

1 muffin (without optional topping): 278 calories, 11g fat (3g saturated fat), 16mg cholesterol, 220mg sodium, 45g carbohydrate (28g sugars, 2g fiber), 3g protein.


  1. Preheat oven to 350°. Whisk together the first six ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: about 1 dozen.
Optional streusel topping: Combine 1/2 cup sugar, 1/3 cup all-purpose flour and 1/2 teaspoon ground cinnamon; cut in 1/4 cup cold butter until crumbly. Before baking, sprinkle over filled muffin cups; bake as directed.
Originally published as Double Chocolate Banana Muffins in Taste of Home February/March 1997, p18

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grandmascooking22 User ID: 5357761 265908
Reviewed May. 13, 2017

"These muffins are very good. Love the double chocolate flavor. May use mini chocolate chips next time. I use semi sweet chips which were great. They are definitely a keeper."

martylb User ID: 1456305 264657
Reviewed Apr. 14, 2017

"These are good but I've had better chocolate banana muffins."

danielleylee User ID: 4484886 263359
Reviewed Mar. 12, 2017

"The Interior of these muffins is supper moist. The outside has a wonderful crispy exterior with the streusel topping. I made these as the recipe states with the exception, I did use whole wheat pastry flour."

Sunshinebakerpa User ID: 7360500 263349
Reviewed Mar. 11, 2017

"I made these as mini muffins. I didn't make the topping since they are for the kids. They took 13 minutes to bake."

annrms User ID: 2649709 261902
Reviewed Feb. 28, 2017

"Mixed the batter and baked it in a bread pan for 60 minutes. Delicious! Definitely a keeper!"

Debglass11 User ID: 6300479 261695
Reviewed Feb. 22, 2017

"These are SO good! easy to put together and bake up beautifully. They're dense and moist and you can really taste the banana and the chocolate. I didn't make the optional streusel topping but they really didn't need it. Great for breakfast, lunch, snack, or anytime! These are a keeper and I will definitely make these often! Thanks for sharing such a wonderful muffin recipe!"

aug2295 User ID: 4631582 261644
Reviewed Feb. 21, 2017

"My kids (11 & 8) made these pretty much independently. Texture is fantastic - not dry at all and the bananas make it really sweet and perfect. Yum!"

toolbarsco User ID: 6725667 261501
Reviewed Feb. 18, 2017

"Just have to add one more rave review. Absolutely delicious. Doesn't really need the streusel topping. I made mini muffins and they are perfect for popping in your mouth on the way out the door in the morning. Yum."

transcona User ID: 1856120 261500
Reviewed Feb. 18, 2017

"I made these muffins today as a coming home gift for our neighbours, very good. They only thing I changed is I didn't use all the streusel topping (only used about 1/3) as I thought it was too much. I made them a little smaller and got 15 muffins from the recipe."

pattiejean User ID: 559325 261420
Reviewed Feb. 16, 2017

"Absolutely delicious! Moist and chocolatey-I did make the optional streusel topping. Great way to use my ripe bananas; a big hit with my family that I will definitely make again!"

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