Double Chocolate Banana Muffins

Why make this recipe

Double Chocolate Banana Muffins are a delicious way to use ripe bananas. They are moist, rich in chocolate flavor, and easy to make. If you love both chocolate and bananas, this recipe is perfect for you! Plus, they make a great snack or breakfast treat and are fun to make with kids.

How to make Double Chocolate Banana Muffins

Ingredients:

• 1 cup mashed ripe bananas
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 2 eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, sugar, milk, and vegetable oil. Mix well.
3. Beat in the eggs and vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture and stir until combined.
6. Fold in the chocolate chips.
7. Fill each muffin cup about 2/3 full with the batter.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

How to serve Double Chocolate Banana Muffins

Serve Double Chocolate Banana Muffins warm or at room temperature. They are perfect on their own, or you can enjoy them with a glass of milk or a cup of coffee. You can also spread some nut butter on them for added flavor.

How to store Double Chocolate Banana Muffins

To store the muffins, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week or freeze them for up to 3 months. To thaw frozen muffins, simply leave them at room temperature for a few hours or microwave them for a few seconds.

Tips to make Double Chocolate Banana Muffins

• Make sure your bananas are ripe for the best flavor and moisture.
• You can use mini chocolate chips for a fun twist.
• If you prefer a healthier version, substitute half of the all-purpose flour with whole wheat flour.
• Don’t overmix the batter; mix until just combined for tender muffins.

Variation

You can add nuts, such as walnuts or pecans, for an extra crunch. Dried fruit like raisins or coconut can also be added for more flavor and texture.

FAQs

Can I use frozen bananas?
Yes, you can use frozen bananas. Make sure to thaw them and drain any excess liquid before mashing.

Can I make these muffins without eggs?
Yes, you can substitute the eggs with flaxseed meal mixed with water or unsweetened applesauce for a vegan option.

Can I add other flavors to the muffins?
Absolutely! You can add spices like cinnamon or nutmeg, or mix in some peanut butter for a chocolate-peanut butter muffin.

Double Chocolate Banana Muffins

Delicious, moist muffins that combine the rich flavors of chocolate and bananas, perfect for a snack or breakfast treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup mashed ripe bananas Make sure to use ripe bananas for best flavor.
• 1/2 cup milk Can be substituted with a non-dairy milk.
• 1/3 cup vegetable oil
• 2 large eggs Can be substituted with flaxseed meal or applesauce for a vegan option.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour Can substitute half with whole wheat flour for a healthier version.
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Add-ins

• 1/2 cup chocolate chips Mini chocolate chips can be used for a fun twist.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, sugar, milk, and vegetable oil. Mix well.
3. Beat in the eggs and vanilla extract.

Mixing Dry Ingredients

1. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture and stir until combined.
3. Fold in the chocolate chips.

Baking

1. Fill each muffin cup about 2/3 full with the batter.
2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
3. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Great with milk or coffee, or spread nut butter for added flavor. Store in an airtight container at room temperature for up to 3 days. In the fridge for up to a week or freeze for up to 3 months.