Ultra moist, rich, and chocolatey, these Double Chocolate Banana Bread Muffins are the perfect mix between banana bread and a fudgy chocolate muffin. Made with ripe bananas, cocoa, and a blend of brown and white sugar, they come out soft, fluffy, and loaded with chocolate flavor. The baking method gives them a perfect rise with that beautiful domed top.
Why You’ll Love This Recipe
Ultra Moist & Soft: Greek yogurt + ripe bananas keep them tender.
Deep Chocolate Flavor: cocoa + optional chocolate chips for extra richness.
Bakery-Style Rise: the high-heat method creates tall, domed muffin tops.
Quick & Easy: one bowl for wet ingredients, one for dry, and done.
Serving Suggestion
Serve warm with a glass of milk or coffee, drizzle with melted chocolate, or enjoy them cold for a denser, brownie-like texture. They also freeze beautifully, perfect for grab-and-go snacks all week.
Pro Tips for the Best Muffins
Use extra ripe bananas, the darker, the better.
Don’t overmix the batter, fold just until combined.
Add chocolate chips for an even richer chocolate hit.
For tall muffin tops, always start with high temperature.
Let them cool fully for the deepest banana-chocolate flavor.
Ingredients (Makes 6 Jumbo Muffins or 12 Regular Muffins)
• 200 g ripe bananas, mashed
• 2 medium eggs
• 110 g Greek yogurt
• 90 g butter (melted or very soft)
• 220 g all-purpose flour
• 40 g cocoa powder
• 8 g baking powder
• 1.5 tsp baking soda
• 60 g white sugar
• 90 g brown sugar
• 100 g dark chocolate chips (70% cocoa) for true double chocolate flavor
Instructions
Prepare the Batter
Mash the bananas in a large bowl, then whisk in the eggs, Greek yogurt, and melted butter until smooth. Add the white sugar and brown sugar and mix until fully combined.
Combine Dry Ingredients
In a separate bowl, mix the flour, cocoa powder, baking powder, and baking soda. Add the dry ingredients to the wet mixture and fold gently until just combined, do not overmix.
Add the Chocolate Chips
Fold in the 100 g dark chocolate chips (70% cocoa). The batter will be thick, that’s perfect for moist muffins.
Fill the Muffin Tins
Line your muffin tin and divide the batter evenly: • Makes 6 jumbo muffins (fill each cup almost to the top) • or 12 regular muffins (fill each cup about ¾ full)
Bake
Bake for 5 minutes at 200°C, then reduce to 180°C and bake for another 18 minutes. This high-heat start creates the signature high muffin top.
Cool & Serve
Let the muffins rest in the tray for 5 minutes, then transfer to a rack. Serve warm for melty chocolate centers or at room temperature for a fudgier texture.