Who says you can’t eat chocolate for breakfast? These double chocolate banana muffins are the perfect way to start your day on a sweet note.
Double Chocolate Banana Muffins
My New Year’s resolution is to eat more chocolate. I already eat a lot of chocolate, but it’s good to set attainable goals… right? But in all seriousness, I do think chocolate is one of the greatest joys of life and should be incorporated into every day. Duh. So we’re entering 2022 with a joyful way to start your day. These chocolate banana muffins taste like an indulgent chocolate cupcake, but are made healthy enough for breakfast thanks to mashed bananas and protein-packed greek yogurt. Plus, they’re made in one bowl with simple ingredients you probably already have on hand! Run to the recipe!
Ingredients for chocolate banana muffins
Muffins are such a fun and easy treat to make for breakfast because they’re quick to throw together (30 minutes PPL!), but you can also prep them ahead and store them in the freezer for whenever you want a breakfast treat. You’ll need 12 ingredients to make these tasty chocolate banana muffins. Here’s your grocery list:
Dutch Processed Cocoa Powder
Chocolate Chips (optional)
How to make your chocolate banana muffins super fudgy
No one likes a dry muffin. Like, what’s even the point of eating a chocolate banana muffin for breakfast if it doesn’t taste like a brownie… am I right or am I right?
Use high quality cocoa powder: A high quality dutch processed cocoa powder will produce a richer, smoother, fudgier chocolate banana muffin. Feel free to use whatever cocoa is your favorite, but if you’re looking for recommendations we love Rodelle, Hershey’s, and Ghiradelli!
Don’t over mix the batter: I know I say this allllll the time, but overmixing can really throw a wrench in your baked goods. When you overmix you encourage the batter to form more gluten bonds which can lead to a tougher, chewier texture. It’s great for homemade bread, but not for tender banana chocolate muffins. Only mix your batter until everything is well incorporated!
Under bake them slightly: When you over bake muffins they tend to dry out almost instantly. In a few days they’ll be rock hard and unappetizing. The key to baking your muffins to perfection is taking them out when they are ever so slightly underdone. The muffins will continue baking as they cool down (so much heat is trapped inside them!), so once they’re cool they will fully cooked. You’ll know they’re done when they tops spring back to the touch and a knife inserted into the middle comes out almost clean!
How to store these double chocolate banana muffins
The double chocolate banana muffins are SUPER fudgy, which means they’ll stay soft and tender for days if stored properly. Let the muffins cool completely and store in a sealed, airtight container or plastic bag. I like to store them in the fridge because they keep longer than if you store them at room temperature, but either will work! They’ll keep in the fridge for up to 5 days before they start to taste stale!
Can you freeze chocolate banana muffins?
Heck yeah you can! Let the muffins cool completely (otherwise condensation will form which will crystalize in the freezer), and place in a freezer safe plastic bag. Store for up to 2 months! When ready to eat, you can defrost a muffin overnight in the fridge or on the counter at room temperature for about an hour. If you need an emergency muffin (we’ve all been there), you can also microwave for 45 seconds!
Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
In a large mixing bowl combine the melted butter, mashed bananas and granulated sugar, beating until combined. Add the egg and mix well.
Scrape down the bowl, and add the greek yogurt and vanilla extract. Mix to combine.
Add the flour, cocoa powder, baking soda, baking powder and salt. Mix until it begins to come together and no streaks of flour or cocoa powder remain. Last, fold in the chocolate chips, mixing only until just combined.
Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent. If you’re feeling indulgent, place a few more chocolate chips on top of each muffin.
Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!
Leave a comment and rate this recipe!
I think I might’ve added too much banana lol, they were good, just too dense because of it. I’ll have to try the recipe again to see, but I thought they were good
These look amazing. Could the recipe be made in a loaf pan?
Ooh I’ve actually never tried that, but I do think it would work! My guess is it will be about 45 minutes to bake!
These were seriously so delicious. Soft and pillowy, but decadent without being too rich. I didn’t have any chocolate chips on hand, but they were perfect nonetheless! Quick and easy to whip up, too. Also, lining the muffin tin every other is a game-changer (think I saw that tip either here or on your insta)! 10/10 love and will be my new go-to.
I made this recipe this morning, and took them out around 4 minutes early. They turned out perfectly and are so delicious! This is a recipe well worth keeping to use over and over again!
Hi Susan! I’m so happy to hear you enjoyed these!
Wow, these are incredible!!!! Everything you promised and more. I think my oven might cool down slower than yours so I ended up taking these out about 4-5 minutes early but I wanted to make sure I didn’t over bake, like you mentioned. Will definitely be making these again. : )
So happy you enjoyed these!