These double chocolate banana muffins are moist with a rich chocolate flavor. This bakery-quality chocolate banana muffin recipe is easy to make in one bowl with simple ingredients.
Grease or line 2 standard 12-cup muffin tins set aside.
In a large bowl, whisk together melted butter, bananas, eggs and vanilla. Stir until combined.
Add granulated sugar and brown sugar. Stir until combined and the mixture is smooth.
Add flour, cocoa powder, baking soda, sea salt and cinnamon to the wet mixture and stir until the mixture is smooth and uniform throughout.
Gently fold in the chocolate chips.
Measure ¼ cup batter into each well of a muffin tin.
Bake in the preheated oven for 13-15 minutes, or until the tops are set and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
Cool in the baking pan on a wire rack for at least 10 minutes. Then, remove the muffins from the pan and transfer them to the wire cooling rack and let cool completely.
Serve.
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Notes
Ingredient Substitutions
Salted butter. Unsalted butter works well. You can substitute up to half of the butter (¼ cup) with canola oil or even applesauce if you would like. For a dairy-free version use vegan butter (like Earth Balance) or coconut oil (however coconut oil will leave the bread with a little coconut flavor)!
Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe.
Light brown sugar. Dark brown sugar and coconut sugar also work well.
All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. For a gluten-free version use a 1:1 all-purpose gluten-free baking flour.
Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up.
Store/FreezeLet the muffins cool completely, then store them in a single layer in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.