Rich and fudgey Double Chocolate Banana Muffins are the perfect way to start your day! Super moist, dark chocolate and banana flavor and easy to make, you are in for a treat!
I really try to stay creative with our breakfast options. As well as being the most important part of the day, it always navigates the attitude: happy, tired, silly, or grumpy. I can promise you one thing - these Double Chocolate Banana Muffins always make for a happy morning at my house!
If you've already made these Double Chocolate Baked Donuts, it's time to switch it up with a different (but still chocolatey) breakfast! And the good thing is that these muffins are amazing all day long, whether for breakfast, snack, or dessert.
Ingredients
- Flour-All purpose flour is perfect for this recipe, but if you want very light and fluffy muffin you can use cake flour.
- Sugar-Light brown sugar adds moisture to this muffin and helps balance the sweetness.
- Leavening Agents-Baking powder and baking soda are both used in this muffin recipe for a cake light and fluffy muffin texture.
- Cocoa Powder- Make sure to use Dutch Processed Cocoa Powder
- Banana- Ripe bananas that have an even amount of brown spots all over, but not fully covered in brown and oozy. Sometimes overripe bananas can cause a bitter flavor.
- Butter-Use unsalted butter that is melted and has come back to room temperature
- Semi-Sweet Chocolate Chips- I love using semi sweet chocolate chips for a balanced flavor of not to sweet and not to rich, but if you prefer milk chocolate chips you can use those as well.
- Sour Cream-A great addition to these muffins for extra moisture. If you don't have sour cream you can also use full fat greek yogurt.
- Eggs-One egg and one egg yolk!
Directions
- Preheat oven to 350 degrees F and prepare muffin pans with butter or paper liners
- Sift flour, cocoa powder, baking powder, baking soda and salt into a mixing bowl
- In another mixing bowl, whisk together the mashed bananas, light brown sugar, melted butter, sour cream, egg and egg yolk and vanilla extract until fully combined
- Slowly add the dry ingredients to the banana mixture and whisk until all ingredients are combined and smooth
- Fold in the mashed banana and chocolate chips until incorporated
- Scoop batter into prepared muffin pan to fill approximately ¾ full
- Bake for 22-24 minutes or until toothpick comes out clean
Tips and FAQs for Double Chocolate Banana Muffins
If you are not eating the muffins immediately, store them in an airtight container for 3 days. If you are not going to eat them all within 3 days, freeze the remaining muffins in an airtight container or zip lock bag.
Absolutely! These chocolate banana muffins are great stored in the freezer and taken out when you are ready to eat them. Freeze in an airtight container and place the muffins on the counter to thaw out when you are ready to eat them.
Yes! I have made this exact recipe into a loaf pan and it works great! Just pour the batter into a prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Mashed Bananas
Make sure that you have the perfect ripe bananas. Brown spots evenly all over, but not fully covering the banana and oozy! Mash the bananas well for a chunky consistency or puree them if you don't prefer any chunks.
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Double Chocolate Banana Muffins
Ingredients
- 1 Cup All Purpose Flour
- ½ Cup Dutch Processed Cocoa Powder
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Cup Ripe Bananas Mashed (approx. 3 Bananas)
- ¾ Cup Light Brown Sugar
- ½ Cup Unsalted Butter Melted
- ¼ Cup Sour Cream
- 1 Egg
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- 1 Cup Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees F and prepare muffin pans with butter or paper liners
- Sift flour, cocoa powder, baking powder, baking soda and salt into a mixing bowl
- In another mixing bowl, whisk together the mashed bananas, light brown sugar, melted butter, sour cream, egg and egg yolk and vanilla extract until fully combined
- Slowly add the dry ingredients to the banana mixture and whisk until all ingredients are combined and smooth
- Fold in the chocolate chips to the chocolate banana muffin batter
- Scoop batter into prepared muffin pan to fill approximately ¾ full
- Bake for 22-24 minutes or until toothpick comes out clean
- Allow the muffins to cool before serving
Nutrition
Shayla says
I needed to make a couple substitutions and preference choices, so added 1/2 tsp salt rather than 1/4, 1/2 cup white sugar instead of 3/4 brown, and 2 full eggs and no sour cream. These are honestly going on the roster to use for the rest of our lives, they are AMAZING!!! They were all eaten in one sitting.
Kristen Massad says
I am so happy you loved these muffins! They are a favorite of ours as well and the perfect way to wake up in the morning!
Happy baking,
Kristen Massad