Whenever I have bananas that have turned too brown for my children to enjoy, I like to turn them into these double chocolate banana muffins. I personally am not a fan of the banana flavor in most baked goods, but these muffins are a treat that I can definitely enjoy. The banana and chocolate flavor blends together nicely and is not overwhelmingly banana flavored like some desserts, while the banana also gives the muffins a deliciously moist and tender texture.
If you enjoy muffins and cupcakes, be sure to scroll below the recipe to see a list of our favorites!
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Double Chocolate Banana Muffins
Ingredients
- 1 1/4 cups all-purpose flour scant
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/4 cups mashed bananas from 3-4 ripe or over ripe bananas
- 1/3 cup vegetable or canola oil
- 1/4 cup whole milk
- 1 cup chocolate chips plus additional for tops.
Instructions
Preheat oven to 350:
- Combine flour, cocoa powder, baking soda and salt, then set aside for now. Whip sugars and egg until creamy, then stir in mashed banana, oil and milk until fully incorporated.
- Gently combine the wet and dry ingredients, mixing just until no streaks of flour remain. Fold in chocolate chips, but do not overmix.
- Divide the batter between 12-16 muffin tins, greased or lined with cupcake liners, filling until level with the top of the tins. Transfer the filled muffin tins to the oven and bake for around 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and press additional chocolate chips on top if desired. Allow to cool slightly, then serve and enjoy! Storage notes and tips below.
Notes
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Additional muffin and cupcake recipes you may enjoy:
- Best blueberry muffins
- Chocolate zucchini muffins
- Spiced apple cupcakes
- Vanilla Texas sheet cake cupcakes
- Easy black bottom muffins
- Chocolate covered strawberry cupcakes
- Chocolate cupcakes with peanut butter frosting
- Fluffy vanilla cupcakes with fresh strawberry frosting
Step 1: Combine flour, cocoa powder, baking soda and salt, then set aside for now. Whip sugars and egg until creamy, then stir in mashed banana, oil and milk until fully incorporated.
Step 2: Gently combine the wet and dry ingredients, mixing just until no streaks of flour remain. Fold in chocolate chips, but do not overmix.
Step 3: Divide the batter between 12-16 muffin tins, greased or lined with cupcake liners, filling just until about 3/4 full for smaller muffins or level with the tins for fuller more domed muffins. Transfer the filled muffin tins to the oven and bake for around 20 minutes or until a toothpick inserted into the center comes out clean.
Step 4: Remove the muffins from the oven and press chocolate chips on top while the muffins are still warm. This step is optional but adds that extra level of yum to the muffins.
Last but not least, allow the muffins to cool slightly, then serve with tea, milk or coffee and enjoy! These muffins are also quite enjoyable on their own and can be used as a lunch box treat or a grab and go breakfast.
Baking tips:
- Be sure not to overmix the batter when mixing muffins, sweet breads, cakes etc. Overmixing can cause the texture to become tough rather than moist and tender like we aim for in muffins and sweet breads.
- For better rise on the muffins, you can leave gaps in the muffin tins (filling every other space) to give them a better chance at getting a more even bake and doming nicely on the top.
- You can start baking the muffins at 425 degrees for the first 5 minutes before lowering the heat to 350 to give them a head start on rising.
- Fill the muffin tins level with the rim to get enough batter inside for a fully risen muffin.
Storage tips:
These muffins keep at room temperature for several days but can spoil quickly due to the fruit inside. For longer storage, they can be refrigerated or frozen if tightly wrapped or placed into an airtight container.
Thank you for stopping by and I hope you have a lovely day! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
