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    El Mundo Eats » Muffin

    Published: May 9, 2020 · Modified: May 17, 2021 by Bea & Marco · This post may contain affiliate links · 25 Comments

    Double Chocolate Banana Muffins

    Jump to Recipe
    Chocolate banana muffins

    Are you craving for some chocolaty goodness? Well you came to the right place because these double chocolate banana muffins are to die for!

    They are super soft, packed with chocolaty deliciousness and yes, with just basic baking ingredients. I just love the gooey melted chocolate on top, oh yes! If you love chocolate and bananas, then trust me, you need to make these. You'll not regret it, I promise!

    Ok, let's start munching!

    What Banana To Use

    Use ripe banana, please.

    Remember when you buy banana and they always look so yellow perfect? Well hold on, don't use those yet. Wait until you see dark brown spots start appearing and then they're perfect to use!

    But don't use too overly ripe banana though, the ones that the skin is all dark and the banana is all squishy. Why? Because then the muffins won't rise as much. The taste would still be great though! If you can get pass the look, then go ahead *wink*

    Dry Ingredients

    Can I Use Frozen Banana?

    Yes, you absolutely can!

    In fact, for this recipe I'm using frozen banana *wink again?*

    You see, we always like to have banana in the house. But since all this chaos started, whenever we do our online grocery shopping we buy a bit extra and then freeze them as soon as they're perfect for baking or smoothies.

    Wet Ingredients

    How To Use Frozen Banana

    This is what I always do.

    I weigh the amount that I need and thaw them at room temperature, in a bowl. They will release a lot of liquid.

    DO NOT, I repeat, DO NOT, be tempted to drain the liquid. If you do, your baked goods will come out a bit dry. How do I know? Because I made that mistake! Haha!

    So when the banana have thawed, just mash them together with the liquid. Yes.

    How To Freeze Banana

    I feel like I should talk about this first (haha!) but since this is just an additional information, so..

    Anyway!

    This is how I always do it. Peel the bananas and place them on a baking tray lined with parchment paper. Place in the freezer for 1 hour or so, until they firmed up. Then put them all in a ziploc bag and keep in the freezer. They will not stick to each other and it'll be easier to grab 1 or 2, or the amount that you need.

    The way that Marco does it is, directly place the peeled bananas in a ziploc bag, and into the freezer they go. Yes, it's faster, less work. But I find it a bit difficult to break the huge block of frozen bananas that have stuck to each other. Not impossible, but just a bit difficult.

    So which team are you? Marco's or mine?

    Give these double chocolate banana muffins a try and let me know what you think! If you've made any of my recipes, please leave a rating by selecting the stars in the comment section below. Also, tag me @elmundoeats in your Instagram photos, I'd love to see your creations! I asked in my InstaStory if you'd like to see something chocolaty for this week's recipe and you voted yes by a landslide! So this is for you!

    In Summary

    These muffins are:

    • super fluffy and DELICIOUS!
    • very easy to make with just basic baking ingredients
    • you can use frozen bananas! yes!
    • they freeze really good
    • packed with chocolaty heaven and goodness!

    Hungry For More?

    You definitely have to check these out:

    • Banana and chocolate chips muffins
    • Good old classic banana bread
    • Banana coffee cake
    • Healthy oats banana muffins (no refined-sugar or white flour)
    • Healthy banana peanut butter chocolate muffins
    • Chocolate banana bread

    Video

    3 Chocolate Banana Muffins on a serving board

    Double Chocolate Banana Muffins

    Perfect for chocolate and banana lovers out there. These double chocolate banana muffins are really easy to make and to keep things even easier, this recipe uses only basic baking ingredients. You just mix and whisk by hand, that's it. These muffins are super fluffy, packed with chocolaty goodness and yes, super yum!
    Author: Bea & Marco
    5 from 3 votes
    Print Pin Rate
    Servings: 18 muffins
    Prep Time15 mins
    Cook Time23 mins
    Passive Time10 mins
    Total Time48 mins

    Ingredients  

    Dry Ingredients

    • 1 ½ cup all purpose flour (195 g)
    • ⅔ cup unsweetened cocoa powder (50 g)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Buttermilk

    • ½ cup full fat milk (125 ml), room temperature
    • ½ tablespoon vinegar

    Wet Ingredients

    • ½ cup sugar (100 g)
    • ⅓ cup oil (80 ml)
    • 2 large eggs , room temperature
    • 1 teaspoon vanilla extract
    • 4 ripe bananas (400 g), mashed
    • 1 cup chopped semisweet chocolate (180 g)
    Prevent your screen from going dark

    Instructions

    Dry Ingredients

    • Sift all ingredients into a bowl, mix well with a spoon and set aside.

    Buttermilk

    • Add both ingredients into another bowl and leave for 10 minutes.

    Wet Ingredients

    • Add all ingredients, except chopped chocolate, into the buttermilk bowl. Mix everything well using a hand whisk. Now add in dry ingredients and mix until everything is well combined, do not over mix.
    • Finally add in ¾ amount of chopped chocolate into the mixture and give it one last mix. Reserve the chocolate balance for topping.

    Baking

    • Using an ice cream scoop, divide batter evenly into 18 lined muffin pans. Sprinkle the reserved chocolate on top. Bake in a preheated oven at 350ºF (175ºC), using upper and lower heat, on lower ⅔ rack, for 23 minutes or until a skewer inserted in the center comes out clean.
    • Remove from the oven and cool completely (if you can wait that long!). Enjoy!

    Nutrition Facts

    Calories: 205kcal, Carbohydrates: 28g, Protein: 3.6g, Fat: 9.8g, Saturated Fat: 3.2g, Cholesterol: 22.1mg, Sodium: 164mg, Potassium: 234mg, Fiber: 3g, Sugar: 13.3g, Calcium: 39mg, Iron: 1.8mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Muffin Recipes

    • Healthy Chocolate Cupcakes
    • Air Fryer Apple Cinnamon Muffins
    • Pumpkin Chocolate Chip Muffins
    • Healthy Carrot Cake Muffins

    Reader Interactions

    Comments

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    1. Sheila says

      April 05, 2022 at 8:56 am

      Hi , do u have eggless option? What can I use instead of eggs in this recipe? Flaxseeds ? Thank you n your recipes are amazing!!

      Reply
      • Bea says

        April 05, 2022 at 3:14 pm

        Thanks, Sheila! I haven't tried without eggs or any egg substitutions, so I can't really say. Sorry though!

        Reply
    2. Sharon says

      December 23, 2021 at 3:57 am

      Hi! May I ask can I use 1/4cup butter to replace the oil? Thanks!!

      Reply
      • Bea says

        December 23, 2021 at 2:45 pm

        Hi Sharon! Yes you can but I’d recommend using same amount (1/3 cup). Hope it helps

        Reply
    3. Jessy says

      August 04, 2021 at 8:20 am

      can i use this recipe for double chocolate muffins only (no banana)?

      Reply
    4. Linda says

      October 21, 2020 at 6:58 am

      5 stars
      My family loved them. We're trying to eat healthier but gotta have my chocolate and homemade desserts! So I used Coconut Oil and Palm Coconut Sugar and they were amazing. I will be making again maybe trying a different type of flour.

      Reply
      • Bea says

        October 22, 2020 at 11:56 am

        I'm happy to hear that Linda! Do check out my healthy(er) recipes in our website, they are equally delicious without compromising any flavours, and on top of that the recipes use healthier ingredients. Thank you! 😍

        Reply
    5. Monmyr Felizarta says

      October 03, 2020 at 7:26 pm

      Hi. How many days the shelf life in room temperature or the fridge?
      What kind of milk did you used evaporated milk or fresh milk? Thanks a lot..

      Reply
      • Bea says

        October 04, 2020 at 3:20 pm

        Hi! When properly stored, they last up to 1 week in the fridge. I use fresh milk. Hope it helps 🙂

        Reply
    6. Britt Samuel says

      July 27, 2020 at 8:13 am

      5 stars
      Tried double chocolate banana muffins. It came out very good and thanks for the receipe

      Reply
      • Bea says

        July 27, 2020 at 8:45 am

        Awesome! Glad that you liked it, thank your Britt!

        Reply
    7. Fatima says

      July 24, 2020 at 12:33 pm

      Hey. This recipe looks amazing. Just a quick question. Will these muffin be okay if I don't add in baking powder, since I don't have it right now 🙁

      Reply
      • Bea says

        July 25, 2020 at 9:02 am

        You can add 1/4 tsp more of baking soda in that case. Hope it help 🙂

        Reply
    8. Cheng Clynston says

      July 22, 2020 at 6:39 pm

      Hi, can i use semi sweet chocolate chips instead of chopped chocolates? I saw on your recipe it stated 125ml full fat milk but if i have buttermilk already can i just stick to 125ml of Buttermilk?

      Reply
      • Bea says

        July 23, 2020 at 8:51 am

        Hi Cheng! Yes you can use any type of chocolate chips you want and yes, use the buttermilk you already have. Hope it helps!

        Reply
    9. Gail Sim says

      June 19, 2020 at 3:06 pm

      Hi will try your recipe tomorrow! I love banana and chocolates! Quick question can i use almond milk instead of full fat milk? I only have almond milk and skimmed milk here. Which of those is best to use for buttermilk? Thanks! 🙂 Btw I tried your healthy banana muffin and it was a winner!! can't wait to try this one! 😊

      Reply
      • Bea says

        June 20, 2020 at 8:46 am

        Hi Gail! The best is full fat milk but I've used semi skimmed milk and it worked fine. I've never tried with almond milk though. Sorry!

        Reply
    10. Janet says

      June 16, 2020 at 2:52 pm

      I dont have chocolate chips. Can I omit it entirely? Thanks

      Reply
      • Bea says

        June 17, 2020 at 9:47 am

        Yes, no problem. You can also just chop some baking chocolate and add them instead. Hope it helps.

        Reply
    11. Toony L. says

      May 25, 2020 at 3:08 pm

      5 stars
      These muffins are out of this world! Will make them again. Thank you for sharing the recipe!

      Reply
      • Bea says

        May 25, 2020 at 3:32 pm

        Yeay I'm glad that you liked them, thank you for your feedback!

        Reply
    12. foteini says

      May 11, 2020 at 7:47 am

      The ingredients dont include the eggs.

      Reply
      • Bea says

        May 11, 2020 at 8:56 am

        Recipe updated, thanks for the heads up!

        Reply
        • Kathrina Redican says

          June 17, 2020 at 2:07 pm

          Does this recipe make 18 muffins?

          Reply
          • Bea says

            June 18, 2020 at 9:12 am

            Yes 🙂

            Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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