prep time: 30 min | bake time: 15 min | total time: 1.5 hrs
Craving something chocolatey, banana-y, and all-around delicious? These eggless Double Chocolate Banana Muffins are here to satisfy! All you need is 1 ripe banana and a few pantry ingredients to whip up a batch within an hour. These vegan friendly muffins are soft, gooey, and perfectly sweet with just the right amount of banana flavor. Plus, they’re super easy to make just mix, scoop, bake, and enjoy a batch of chocolatey goodness that’ll disappear in no time!
These Double Chocolate Banana Muffins are the perfect way to use up that lone ripe banana sitting on your counter.
Here’s what you’ll need to whip up a batch of these heavenly banana chocolate chip muffins:
Preheat your oven to 400°F (200°C) to ensure an even bake. Line a 6 or 12 cup muffin tray with 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. Add the yogurt, milk, coconut sugar or light brown sugar, oil, and vanilla extract. 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, 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 400°F for 7 minutes to help them rise quickly. Then, lower the oven temperature to 350°F (175°C) and bake for an additional 8–10 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.
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.
Overmixing the batter or overbaking can lead to dense, hard muffins. Stir until just combined and keep an eye on your oven.
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. The extra moisture from the thawed banana will not 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.
Yes, both are important for getting that rich double chocolate flavor. Cocoa powder gives the muffins a deep, chocolatey base, while the chocolate chips add gooey pockets of chocolate goodness throughout.
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.
If your muffins aren’t rising as expected, check the freshness of your baking powder and baking soda. These ingredients need to be active to help the muffins rise properly. Also, avoid overmixing the batter, which can cause the muffins to become dense.
Of course! Just reduce the baking time to 6–8 minutes and keep an eye on them as they bake. They should be golden and firm to the touch when done.
Leave a comment and review if you tried these muffins!
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7 Responses
hi! i’m curious, why do the mix has to rest 30 minutes? thankss
Hi
Resting the muffin batter for 30 minutes helps the flour fully hydrate and gives the leavening agents time to activate. This creates taller muffin tops, a softer texture, and a more bakery-style muffin. If you’re short on time, you can bake them right away.
Hi. Since banana, brown and white sugar is added in this recipe, can we reduce the sugar to half in this recipe?
Hi Mina
Since this recipe already relies on banana, brown sugar, and white sugar for both sweetness and structure, it’s recommended to follow the recipe as written. Reducing the sugar by half can affect the texture, moisture, and overall result, not just the sweetness.
Hi Saloni, I don’t see white sugar mentioned in the recipe. It’s only brown sugar. however, in on of the comments you have replied saying white sugar is required for both sweetness and structure. Could you please clarify and confirm.
Hi Moon
Great question! The recipe was updated in June 2026, and this is mentioned at the beginning of the post. In the updated version, I replaced the white sugar with light brown sugar or coconut sugar, so white sugar is not needed. Some of my older comments refer to the previous version of the recipe, which is why you may still see mentions of white sugar. The current recipe has been tested with light brown sugar/coconut sugar and works beautifully.
Thank you so much Saloni, I’m a big fan of your recipes! ♥️