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If you’re craving something chocolatey but not too heavy, these muffins are a must-try. They feel like a treat but are easy enough to whip up anytime. Make room for this recipe! You won’t regret it!

These double chocolate banana muffins are hands down one of my all-time favorites. They’re rich, chocolatey, and perfectly moist—more like a soft, fluffy cupcake than a typical muffin. If you love banana bread and chocolate (and maybe a hint of peanut butter too), these are going to hit all the right notes! The aroma of banana is even stronger the next day!

I know, right? Another banana recipe. What can I say—I always seem to have bananas lying around. Don’t we all? We love them for snacking, smoothies, or mashed up in a PB&J. But man, they ripen so fast. That’s where a recipe like this comes in handy. It’s the perfect way to use up those super ripe bananas before they cross over to the point of no return.

Why You’ll Like This Recipe

Super chocolatey – With Dutch cocoa, chocolate chips, and a little espresso to deepen the flavor, each bite is full of rich chocolate goodness.
Moist and fluffy – Thanks to mashed bananas and sour cream, the texture is light but moist, not dense or dry.
A great way to use ripe bananas – That lonely banana on your counter? It’s ready to shine.
Just the right amount of indulgence – With Reese’s peanut butter chips and toasted walnuts folded in, every muffin has something extra to love.
Freezer-friendly – Make a batch, enjoy a few, and freeze the rest. They reheat beautifully!

Ingredients and Substitutions

All-purpose flour – The base of the muffin.
Dutch cocoa powder – Deepens the chocolate flavor. Natural cocoa can be used, but Dutch gives it that rich bakery-style taste.
Instant espresso – Optional, but it really brings out the chocolate flavor. You won’t taste the coffee!
Banana – Make sure it’s super ripe—soft, spotty, and sweet.
Sour cream – Adds moisture and a slight tang. You can sub with plain Greek yogurt if needed.
Butter – I use unsalted. Make sure it’s softened for easy creaming.
Sugar, egg, vanilla – Classic baking trio.
Chocolate chips, peanut butter chips, and toasted walnuts – Feel free to play with the mix-ins or leave the nuts out if you prefer.

Tips for Success

Use very ripe bananas – They should be soft and heavily speckled for the best flavor and sweetness.
Don’t overmix – Stop as soon as the dry ingredients are incorporated to keep the muffins tender.
Chill your chips – If your kitchen is warm, chill the chocolate and PB chips beforehand to prevent them from melting too fast in the batter.

Storage and Freezing

These muffins keep well at room temperature in an airtight container for 2–3 days. For longer storage, wrap them individually and freeze for up to a month. Just thaw at room temperature before serving—no one will guess they were frozen!

Frequently Asked Questions

Can I skip the peanut butter chips or walnuts?
Yes! If you prefer just double chocolate, feel free to leave out the peanut butter chips and/or walnuts. You can also swap them for more chocolate chips or white chocolate chips if you like.
Can I use frozen bananas?
Totally! Just make sure to thaw them completely and drain off any excess liquid before mashing and measuring.
What can I use as a substitute for sour cream?
Plain Greek yogurt works great as a substitute. Use the same amount for a similar texture and tang.
Why does my batter look curdled after adding the banana and sour cream?
That’s completely normal! Once you add the dry ingredients, it’ll come together nicely. Just don’t overmix.
Can I make this into a loaf instead of muffins?
You can! Bake it in a greased 8.5″x4.5″ loaf pan at 350 F (180 C) for 55-60 minutes, or until a toothpick comes out clean (with maybe a bit of melted chocolate). Keep an eye on the top and cover loosely with foil if it browns too fast.
Can I make these dairy-free?
You can try using a plant-based butter and a dairy-free yogurt as alternatives to sour cream. The texture might be slightly different, but they should still be tasty!