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Double Chocolate Banana Muffins

Irresistible Double Chocolate Banana Muffins for Chocoholics

These Double Chocolate Banana Muffins combine ripe bananas with rich cocoa for an indulgent and moist treat that’s easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 bananas very ripe bananas for maximum sweetness and moisture
  • 1 cup Plain Greek Yogurt or Sour Cream
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Salt
  • 1/2 cup Grapeseed Oil or Vegetable Oil
  • 1 cup Granulated Sugar can be reduced to taste
  • 1 large Egg can substitute with flax egg
  • 1 teaspoon Vanilla Extract optional
  • 1 1/2 cups All-Purpose Flour can use gluten-free blend
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/2 cup Semisweet Mini Chocolate Chips or dark chocolate chips

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a large bowl, mash the ripe bananas until smooth. Add Greek yogurt and baking soda to one side, and salt, oil, sugar, egg, and vanilla extract to the other side. Whisk until just combined.
  3. In a separate bowl, sift together flour, cocoa powder, and chocolate chips. Whisk thoroughly to break up clumps.
  4. Fold the dry ingredients into the wet mixture gently, ensuring not to overmix. The batter should be slightly lumpy with chocolate chips and banana bits.
  5. Fill each muffin cup about three-quarters full with the batter and then place the muffin tin in the oven.
  6. Bake for 18–20 minutes until a toothpick comes out clean or with a few chocolatey crumbs.
  7. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze individually wrapped muffins for up to 3 months.

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