prep time: 15 min | bake time: 15 min | total time: 30 minutes
This recipe is made with a hidden fruit and I don’t know if there’s a better way to use up overripe bananas — you only need a couple! Just mix a few pantry staples, scoop into your muffin tin, and bake. In under an hour, you’ll have a batch of irresistibly fudgy, vegan-friendly muffins that are perfect for breakfast, snack time, or dessert.
These eggless Jumbo Chocolate Muffins are just what you need! Soft, gooey, and perfectly sweet, they’re packed with rich cocoa and melty chocolate chips. And trust me—if you’re not a banana fan, don’t worry. You won’t even taste it!
And,,, This recipe uses very LITTLE added sugar, thanks to the natural sweetness of ripe banana—which helps keep the muffins perfectly sweet without being overpowering.
Here’s what you’ll need to whip up a batch of these heavenly banana chocolate chip muffins:
Preheat your oven to 350°F (170°C) to ensure an even bake. Line a 6 or 12 cup muffin tray with large paper liners. For the best rise, line every other cup to allow heat to circulate evenly.
In a large mixing bowl, mash one ripe banana until smooth. In a separate bowl combine milk and lemon juice, let it sit for 10 minutes to curdle. Add light brown sugar, cane or castor sugar, vegetable oil, and vanilla extract. Add mashed bananas. Whisk the mixture thoroughly until all the ingredients are well incorporated and you have a smooth base. This step ensures your muffins are moist and flavorful.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Mixing the dry ingredients separately helps distribute the leavening agents evenly, so your muffins rise perfectly.
Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined (overmixing can lead to dense muffins). Once mixed, fold in the chocolate chips, mini Oreos ensuring they are evenly distributed. Cover the bowl and let the batter rest at room temperature for 30 minutes. Resting allows the dry ingredients to hydrate fully, creating a tender crumb.
Spoon the batter into the prepared muffin liners, filling them to the rim for generously domed tops. Bake the muffins at 350°F (175°C) and bake for 25 – 30 minutes, or until a toothpick inserted into the center comes out clean. Be sure not to overbake, as this can dry out the muffins.
Remove the muffins from the oven and let them cool in the tray for about 5 minutes before transferring them to a wire rack. Allow them to cool completely or enjoy them slightly warm for an extra gooey chocolate experience. These muffins are best eaten fresh but can be stored for later—if they last that long!
Use a fork or potato masher to mash the banana until smooth. For a completely lump-free batter, blend the banana before mixing.
Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
Aside from the massive amount of chocolatey goodness, these muffins are moist, well balanced and super easy to make! No need for any fancy ingredients as you likely already have everything at home. These Double Chocolate Banana Muffins are egg-free, vegan-friendly, and naturally sweetened with banana, so you don’t need much added sugar.
Leave a comment and review if you tried these muffins!
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Place bananas in a warm oven at 300°F for 10–15 minutes until the peel turns black. Let them cool before using.
Yes! Wrap cooled muffins individually, place them in an airtight container or freezer bag, and freeze for up to 3 months.
Letting the batter rest allows the baking soda and baking powder to activate. Starting at a high oven temperature creates steam, making muffins rise beautifully.
Yes, you can! Just make sure to thaw the frozen banana before mashing it. Remove excess liquid. The extra moisture from the thawed banana may affect the muffin texture.
Absolutely! I test all my recipes with dairy-free ingredients. You can use any non-dairy milk (almond, oat, soy, etc.) and plant-based yogurt to make this recipe vegan and dairy-free.
I have not tested but you could substitute the all-purpose flour in 1:1 ration with a gluten-free flour blend. Just make sure your blend includes xanthan gum or another binding agent to keep the muffins from falling apart.
The riper, the better! A ripe banana will be sweet and soft, making it easier to mash and giving the muffins that perfect banana flavor. Avoid using unripe bananas, as they can be too firm and lack sweetness.
Definitely! Feel free to add chopped nuts like walnuts or pecans, or even some dried fruit, to make these muffins your own. Just make sure not to overfill the batter to keep the texture balanced.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months—just thaw and enjoy when you’re ready!
You can swap the light brown sugar for coconut sugar but keep in mind this may slightly alter the texture and flavor.
Yes, you can use cupcake liners for regular sized muffins. This recipe will yield more muffins depending on the type of muffin liner you choose.
9 Responses
Can I use all brown sugar?
Hi Janice,
Yes you can use all brown sugar.
which cocoa powder is best n dark chocolate which is best
Hi Poonam,
For cocoa powder, Valrhona or Ghiradelli (Dutch-processed) or Hershey’s Natural cocoa powder are great. For dark chocolate, try Lindt 70%, Valrhona, or Guittard—all rich and high quality!
Hi can you use wholemeal flour instead for diabetic people?
Hi Natalie,
Yes, you can use wholemeal flour in this recipe.
Perfect recipe made it very yummy nd tasty
Hi Kiran,
Thank you so much!
Very delicious 🤤❤️. Thank you so much! 😊