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Indulge in the ultimate chocolatey treat with these moist and flavorful Double Chocolate Banana Muffins.

Introduction

These double chocolate banana muffins are decadent and moist with a deep chocolate flavor but can be eaten as a breakfast item, making this muffin the best of both worlds. These muffins are topped with a sweet and crunchy streusel topping.

Those bananas on the counter have got to be used for something, so let’s turn them into a delicious treat!

A soon-to-be antique magazine of Taste of Home is where the base of this recipe came from. I made this recipe over a decade ago for the first time and realized this had serious potential.

After some adjustments, this recipe is more than perfect. My husband, who is not much of a banana bread person, said, “These are emotionally delicious.’

The description that these double chocolate banana muffins are so good they make you emotional is on point.

When baked, this streusel topping becomes crisp and sweet, adding a delightful crunch to each bite. This crumbly topping is a delightful contrast of textures and flavors that will have you wanting to lick up the crumbs.

These double chocolate banana muffins are the type of treats you can make for any occasion. I usually make them in the Fall or for Thanksgiving, but to be honest, bananas start going bad on my counter at any time of the year. Haha.

Ingredients for Double Chocolate Banana Muffins

For the muffins

• Flour
• Baking soda
• Baking powder
• Salt
• Cocoa powder
• Banana
• Oil (Avocado, Canola, Veggie)
• Mini Chocolate Chips

Streusel Topping

• Sugar
• Flour
• Brown Sugar: 1 tbsp
• Cinnamon
• Butter (cold)

Instructions for Double Chocolate Banana Muffins

1. Preheat oven to 350 degrees.
2. Mix your dry muffin ingredients and set aside. Sometimes, I skip the part in recipes (mixing wet and dry ingredients separately), but we are aiming for the best double chocolate banana muffins, and this step does make a difference.
3. Mash banana with a fork or blend until mostly smooth; this does not have to be perfect, and the tiny bits add texture to the muffins. Add egg and oil.
4. Mix dry ingredients into wet just until incorporated. Add chocolate chips. Do not overmix.
5. Time to make the streusel topping: whisk sugar, flour, brown sugar, and cinnamon together. Cut the cold butter into small pieces and cut into the dry mix. (I usually just put a glove on and use my hand to squeeze the butter and mixture together til crumbly and combined.)
6. Pour batter into greased or lined muffin tins. I highly recommend THESE ONES. They are the perfect size for big, beautiful muffins and are made of parchment paper, so they peel away easily. Pour even amounts, about 3/4th full. For me, this recipe usually makes about 10 large muffins, depending on the size of the bananas.
7. Top each muffin batter with even amounts of streusel topping. You can push the streusel topping down just a bit so it sticks to the batter while cooking.
8. Bake for 20 to 22 mins.
9. Enjoy!
10. When eating these after they’ve completely cooled or the next day, heat them in the microwave for about 14 seconds so they are absolutely perfect again.

Looking for other sweet dishes?? Try Homemade Cinnamon Rolls or Chocolate Covered Strawberry Cupcakes

Storage Tip: These are best kept covered in an air-tight container for up to 4 days.

When I finally made these muffins this year, I made them for my mother-in-law to take to her bible study and share with the ladies there. Unfortunately, these double chocolate banana muffins were so yummy they never made it to bible study. That’s when you know something is delicious!

I refer to these muffins as “the best muffins in the world.” I hope you give them a shot and discover the same thing. If you try them, please leave a comment, tag me on Instagram (Cottagefulloflove), or send me a message letting me know how it came out!

Double Chocolate Banana Muffins

Print Recipe

If you’re a fan of banana bread and chocolate, you’ll love these double chocolate banana muffins. They’re easy to make, delicious, and perfect for any occasion. Whether you’re looking for a quick breakfast or a sweet treat, these muffins are sure to please.

• Author: Taylor Fuller

Ingredients

Scale 1x2x3x

For the muffins

• 1 1/2 cups Flour
• 1 cup sugar
• 1 tsp Baking soda
• 1/4 tsp Baking powder
• 1/2 tsp Salt
• 1/4 cup Cocoa powder
• 1 1/3 cup Banana (about 3 mashed bananas)
• 1/3 cup Oil (Avocado, Canola, Veggie)
• 1 large Egg
• 1 cup Mini Chocolate Chips

Streusel Topping

• 1/2 cup Sugar
• 1/3 cup Flour
• 1 tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1/4 cup Butter (cold)

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Instructions

1. Preheat oven to 350 degrees.
2. Mix your dry muffin ingredients and set aside.
3. Mash banana with a fork or blend until mostly smooth; this does not have to be perfect, and the tiny bits add texture to the muffins. Add egg and oil.
4. Mix dry ingredients into wet just until incorporated. Add chocolate chips. Do not overmix.
5. Time to make the streusel topping: whisk sugar, flour, brown sugar, and cinnamon together. Cut the cold butter into small pieces and cut into the dry mix. (I usually just put a glove on and use my hand to squeeze the butter and mixture together til crumbly and combined.)
6. Pour batter into greased or lined muffin tins. Pour even amounts, about 3/4th full. For me, this recipe usually makes about 10 large muffins, depending on the size of the bananas.
7. Top each muffin batter with even amounts of streusel topping. You can push the streusel topping down just a bit so it sticks to the batter while cooking.
8. Bake for 20 to 22 mins.
9. Enjoy!
10. When eating these after they’ve completely cooled or the next day, heat them in the microwave for about 14 seconds so they are absolutely perfect again.