Breakfast

Double Chocolate Banana Muffins

These Jumbo Double Chocolate Banana Muffins are the perfect sweet treat to have on hand throughout the week. They are sweet enough for dessert, but healthy enough to enjoy for breakfast. Loaded with cacao, spotty bananas, and dark chocolate chips!

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a muffin tin that is filled with baked double chocolate banana bread muffins with one broken in half to show the inside texture.

Why You’ll Love This Recipe

  • Double Chocolate Banana Muffins are healthy enough for breakfast, but sweet enough for dessert!
  • Naturally sweetened with spotty ripe bananas and coconut sugar.
  • Super moist with a deep, rich chocolate flavor.
  • Loaded with chocolate from the rich cacao powder to the melty dark chocolate chips.
  • This recipe is dairy free and can be made gluten free with the use of gluten free flour.
  • As written, this recipe is made in jumbo muffin tins making them the perfect bakery style muffin.
  • Made from basic pantry staple ingredients.
  • If you love this recipe, be sure to check out my Dairy Free Banana Chocolate Chip Muffins!

Ingredients And Substitutions

These are the main ingredients and substitutions for Double Chocolate Banana Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of these muffins are made with all purpose flour. You can make them gluten free by using a 1:1 gluten free flour blend such as Bob’s Red Mill. Alternatively, you can use oat flour.

Use cacao powder for that rich and deep chocolate flavor. You may use coco powder as well.

Baking powder will help these muffins rise and have a nice, fluffy texture.

Salt helps to balance out all the flavors.

Use spotty ripe bananas for best results. These are naturally sweeter and much easier to mash.

Coconut sugar is a great natural sweetener that I love to use in my recipes. You may however use brown sugar, cane sugar or monk fruit sweetener instead.

Coconut oil will help these muffins have a moist flavor and texture. You can use any other type of oil such as Extra Virgin Olive Oil, Avocado Oil or even butter or ghee.

Ground flax adds a great amount of fiber without changing the taste or texture, you can omit if you don’t have any on hand.

Use almond milk, or any other dairy free alternative to keep these muffins dairy free. Otherwise, milk will work as well.

Eggs are going to help these muffins have a fluffy texture while also providing a moist flavor.

Vanilla extract adds flavor to any baked good.

Use dairy free chocolate chips to keep this recipe dairy free, otherwise any type of chocolate will work. Feel free to use a chopped up chocolate bar, chocolate chunks or chocolate chips.

all the ingredients that you need to make these muffins in individual containers.

How To Make

ONE: In a large bowl mix together the mashed banana, coconut sugar, melted coconut oil, ground flax, almond milk, eggs and vanilla extract.

TWO: Next, fold in the all purpose flour, cacao powder, cinnamon, baking powder and salt.

all purpose flour, cacao powder, cinnamon, baking powder and salt added to the wet ingredients.

THREE: Fold in the chocolate chips last until well combined.

chocolate chips folded into the batter.

FOUR: Add batter to prepared jumbo muffin tins that are lined with liners or parchment paper. Top with more chocolate chips if desired and bake.

the banana bread batter added to the jumbo muffin tins, skipping every other one.

FIVE: Let cool for about 15-20 minutes and enjoy!

the baked muffins in the muffin tin.

Tips And Tricks

Mix together the wet ingredients first before adding in the dry ingredients.

If you don’t have jumbo muffin liners, use a piece of parchment paper instead.

Add more chocolate chips on top before baking if desired.

You know muffins are done baking when a toothpick inserted in the center comes out clean.

Feel free to use this recipe to make a loaf or regular sized muffins instead, you may just need to adjust the baking time.

How To Serve And Store

Serve these Double Chocolate Banana Muffins once they are cool enough to handle. Enjoy warm or at room temperature.

Store in an airtight container on the counter and enjoy within 5 days. Double Chocolate Banana Muffins can also be stored in the fridge and enjoyed within 7-10 days, or frozen and enjoyed up to 30 days.

a close up of one of the double chocolate banana bread muffins.

Taste And Texture

Double Chocolate Banana Muffins are sweet and filled with a deep, rich chocolate flavor.

The texture is soft, chewy and fluffy.

a hand holding one the of jumbo banana bread muffins cut in half.

Frequently Asked Questions

Can I use a different type of flour instead of all purpose flour?

Yes, you can make them gluten free by using a 1:1 gluten free flour blend such as Bob’s Red Mill. Alternatively, you can use oat flour.

Can I make these vegan, without eggs?

Yes, use flax eggs instead.

How long do I bake these if using a regular muffin size tin instead of jumbo?

25-30 minutes. You know muffins are done when a toothpick inserted in the center comes out clean.

Other Recipes You May Like

If you make these Double Chocolate Banana Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Jumbo Double Chocolate Banana Muffins

These Jumbo Double Chocolate Banana Muffins are the perfect sweet treat to have on hand throughout the week. They are sweet enough for dessert, but healthy enough to enjoy for breakfast. Loaded with cacao, spotty bananas, and dark chocolate chips!
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
40 minutes
TOTAL TIME:
50 minutes
Author - Hannah

Ingredients

  • 2 bananas, mashed (about 1 cup)
  • 3/4 cup coconut sugar, can use any other sweetener 
  • 1/2 cup coconut oil, melted
  • 1/3 cup ground flax
  • 1/4 cup almond milk, can sub any other milk 
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour, can sub 1:1 GF flour or oat flour 
  • 1/2 cup cacao powder
  • 1 tsp cinnamon 
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips + more for topping

SCALE:

1X

YIELDS:

6 Jumbo Sized Muffins

Directions

  1. Preheat oven to 350F and prepare and jumbo muffin tin by lining it with jumbo muffin liners, or parchment paper pieces.
  2. In a large bowl mix together the mashed banana, coconut sugar, melted coconut oil, ground flax, almond milk, eggs and vanilla extract.
  3. Next, mix in the all purpose flour, cacao powder, cinnamon, baking powder and salt.
  4. Fold in the chocolate chips last and mix until well combined.
  5. Add batter to prepared jumbo muffin tins that are lined with liners or parchment paper. Use every other muffin cavity so that way the muffin will rise more during baking time.
  6. Top with more chocolate chips if desired and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool for about 15-20 minutes and enjoy!

Notes

  • Mix together the wet ingredients first before adding in the dry ingredients.
  • Use every other muffin cavity so that way the muffins will rise more during baking time.
  • If you don't have jumbo muffin liners, use a piece of parchment paper instead.
  • Add more chocolate chips on top before baking if desired.
  • You know muffins are done baking when a toothpick inserted in the center comes out clean.
  • Feel free to use this recipe to make a loaf or regular sized muffins instead, you may just need to adjust the baking time.

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