Double chocolate banana muffins are rich yet wholesome! Packed with bananas and chocolate chips, these make a great breakfast, snack, or dessert.
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Be warned, you're going to want to eat all twelve of these muffins yourself.
I love big, bakery style muffins of all kinds, but double chocolate is definitely my favorite. It's basically chocolate cake for breakfast, right?!
What makes these the best
With all that these muffins have going on it was a little hard for me to share. They start with bananas and applesauce, which keeps them moist. Then we add white whole wheat flour and walnuts, which means a little extra protein and texture.
Of course there's also plenty of chocolate chips. I used mini chocolate chips for a little bit in every bite, but chunks would be amazing too.
These would be awesome in a lunch box (tear the top off, spread with peanut butter, and put it back on for a sandwich!) or as an after school snack. We've also enjoyed them as a special breakfast, brunch, or picnic lunch.
Ingredients
- Mashed ripe banana
- Unsweetened applesauce
- Canola oil
- Egg
- White whole wheat flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Sea salt
- Mini chocolate chips
- Chopped walnuts
How to make chocolate banana muffins
- In a medium bowl whisk together banana, applesauce, canola oil, and egg.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the banana mixture to the flour mixture and stir just until incorporated.
- Fold in the chocolate chips and walnuts.
- Divide batter evenly amongst 12 prepared muffin cups. Bake 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Top tips
Using white whole wheat flour
White whole wheat flour is made with white wheat berries, which gives it a lighter color and more subtle flavor than whole wheat flour. I use it in this recipe to keep it whole grain while still having a tender crumb.
If you don't have white whole wheat flour, you can substitute an equal amount of whole wheat flour. If you prefer to use all purpose flour, you will likely need to add more since whole wheat flour absorbs more liquid.
Start by adding an extra 2 tablespoons of all purpose flour, and check your batter against the process photos in this post. Your batter should be thick and wet.
How to mash bananas
This recipe is best with very ripe bananas (the bananas should have dark spots, not be green). Ripe bananas are easy to mash and are sweeter than under ripe ones.
I always peel my bananas and mash them with a fork on a plate before measuring them in a glass measuring cup. You could also mash them in a bowl, or even use a stand mixer to get the job done.
One banana will yield about ½ cup mashed. It's important to measure the mashed bananas since bananas can vary so widely in size.
How to store
Chocolate and banana muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 6 months. To thaw, simply put one in the microwave for 30 seconds or more as needed.
Tips for customizing
- Top muffins with the vanilla icing from my banana bundt cake
- Use cinnamon unsweetened applesauce for a different flavor
- Swap the mini chocolate chips for full size or chunks
- Skip the applesauce and replace it with an equal amount of mashed banana
- Serve spread with peanut butter
FAQ
There is quite a bit of sugar and chocolate in these muffins, but also plenty of whole grains and fruits. I'd say these muffins are healthy-ish, or maybe even healthier than what you'd find in a bakery or made from a box mix.
This recipe uses cocoa powder in the batter as well as chocolate chips. These are two types of chocolate, making it double chocolate!
More muffin recipes
- Chocolate Chip Muffins
- Apple Spice Muffins
- Vegan Chocolate Zucchini Muffins
- Pistachio Rose Muffins
- Healthier Double Chocolate Mini Muffins
- Banana Coconut Muffins
- Zucchini Muffins
- Carrot Muffins
- Vegan Pumpkin Muffins
- Mini Pumpkin Chocolate Chip Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Double Chocolate Banana Muffins
Ingredients
- ¾ cup mashed ripe banana
- ¾ cup unsweetened applesauce
- ⅓ cup canola oil
- 1 large egg
- 1 ½ cups white whole wheat flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup mini chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners or coat with cooking spray.
- In a medium bowl whisk together banana, applesauce, canola oil, and egg.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the banana mixture to the flour mixture and stir just until all the flour is incorporated.
- Fold in the chocolate chips and walnuts.
- Divide batter evenly amongst prepared muffin cups. Bake 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
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