Double Chocolate Banana Muffins Recipe
These Double Chocolate Banana Muffins are so easy to make, bursting with rich chocolate flavor and loaded with chocolate chips. They are soft and perfectly moist. You’ll forget you’re eating breakfast because these muffins taste like true dessert. Don’t be surprised when they disappear in seconds!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup semisweet mini chocolate chips
- 2 large bananas – very ripe (about 1 cup mashed)
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup grapeseed oil (or vegetable oil)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
-
Prep. Line a 12-count standard muffin pan with cupcake liners. Preheat the oven to a 350°F.
-
Wet ingredients. In a large bowl, mash 2 overripe bananas with a fork or potato masher until chunky applesauce consistency. Scrape mashed bananas to one side of the bowl.
-
On the other side of the same bowl add 1/2 cup plain Greek yogurt and 1 tsp baking soda. Stir yogurt and baking soda and give 1-2 mins to activate the soda.
-
To the bowl with wet ingredients add 1/2 tsp fine salt, 1/4 cup oil, 1/2 cup granulated sugar, 1 egg and 1 tsp vanilla extract. Whisk the wet ingredients until just combined.
-
Dry ingredients. In a medium bowl, sift, combine and whisk 1 cup all-purpose flour, 1/2 cup cocoa powder and 3/4 cup mini chocolate chips.
-
Combine dry and wet ingredients and stir with a spatula just until combined. Do not overmix to avoid dense muffins.
-
Bake. Spoon muffin batter equally into muffin pan, filling cups 3/4 to the top. Bake at 350°F for 18-20 minutes, or until toothpick inserted into the center, comes out clean. (some melted chocolate on toothpick is okay, but not batter).
-
Let baked muffins cool in muffin pan for few minutes and then transfer onto a cooling rack until slightly cooled before enjoying. Muffins taste their best the first 2 days. Store at room temperature (covered) for 3 days, or refrigerate for up to 1 week.
Recipe Notes
- Freezing Instructions: For longer storage, cool the muffins completely, then wrap each muffin tightly in a plastic wrap, one by one. Place in a freezer bag and remove as much air as possible. They freeze well for up to 3 months. Thaw overnight in the refrigerator or unwrap and place them on the kitchen counter. They need 1-2 hours to come to room temperature. Heat up (if desired) before enjoying.
- Measuring Flour: To measure flour, spoon flour into a measuring cup and scrape off the top with the back of a knife. Pushing your measuring cup into the flour bin, will result in up to 25% more compacted flour.
- Sift Dry Ingredients: Sifted dry ingredients provide fluffy texture of the baked goods.
- More Banana Flavor: The chocolate flavor overpowers the banana, so don’t expect tons of banana flavor. You can add additional banana for slightly more banana flavor, but the texture will be moister and expect to have more than 12 standard muffins. Keep in mind that bananas must be very ripe and resemble applesauce consistency once mashed.
- Sugar: 1/2 cup of sugar produces wonderfully sweet muffins. If you’re looking for something not quite as sweet, reduce sugar to 1/3 cup or even 1/4 cup. Remember, you still get sweetness from bananas and chocolate chips.