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.
Made with unsweetened cocoa powder, semisweet chocolate chips, and a touch of vanilla, these muffins boast a rich chocolate flavor with just the right hint of banana. Whether you’re a fan of classic banana muffins or love the decadence of chocolate chip muffins, this recipe brings the best of both worlds—eggless, vegan-friendly, and irresistibly good.
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, light brown sugar, cane sugar, vegetable 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.
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. The recipe is also very easy to double or triple if you have additional bananas you’d like to use up. It’s a quick and easy recipe that provides delicious results every time!
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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