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
Recommended: Fall Breads
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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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!"

jetluvs2cook User ID: 1675049 261415
Reviewed Feb. 16, 2017

"Did not make the streusel topping, but these muffins are delicious!!!"

Alliea User ID: 1420698 261217
Reviewed Feb. 13, 2017

"Really nice muffins. I increased the mashed banana to 1 1/2 cups and omitted the streusel topping After baking the muffins while still warm I brushed the tops generously with melted butter and sprinkled them with sugar. This worked well and added an additional extra moist slightly sweet touch to the muffins. I made 9 large muffins in Parchment liners and baked them for 24 minutes. I had no mini chocolate chips so I used regular SS chocolate chips. This is a keeper recipe for us. Great use of my frozen bananas."

lakingbg User ID: 2349379 261178
Reviewed Feb. 12, 2017


Angel182009 User ID: 6228642 261031
Reviewed Feb. 9, 2017

"These were amazing. Super moist and just the right amount of chocolate!"

AllisonO User ID: 7446023 260944
Reviewed Feb. 7, 2017

"Absolutely delicious! I made these with the streusel topping and they were heavenly! My only change would be to halve the streusel recipe as I had a lot remaining after I'd topped all the muffins. I think this is my new favorite way to use up ripe bananas!"

Kasha User ID: 179140 260613
Reviewed Feb. 1, 2017

"made these without the chips and topping, quick easy will make again"

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