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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. Youll forget youre eating breakfast because these muffins taste like true dessert. Dont be surprised when they disappear in seconds!

Ingredients

Scale
  • 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
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup semisweet mini chocolate chips

Instructions

  1. Prep. Line a 12-count standard muffin pan with cupcake liners. Preheat the oven to a 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine dry and wet ingredients and stir with a spatula just until combined. Do not overmix to avoid dense muffins.
  7. 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).
  8. 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.
  • Author: Chef Stella