Go Back
–+ servings

Double Chocolate Banana Muffins

Please rate us
Indulge in these moist and fudgy Double Chocolate Banana Muffins, a perfect balance of rich chocolate and sweet overripe bananas. Easy to make and delightful for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups overripe bananas (about 4 medium or 3 large) Use very ripe bananas for best sweetness.
  • 1 cup granulated sugar
  • 1/4 cup sour cream Can substitute with dairy-free yogurt.
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Whole wheat flour can be used but may alter texture.
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Chocolate Chips
  • 1 cup semi-sweet chocolate chips For extra chocolatey touch, press some into the tops before cooling.

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C). Line a muffin pan with cupcake liners or spray it with non-stick cooking spray.
  2. In a medium bowl, mash the bananas with a fork until smooth.
  3. Add the sour cream, sugar, egg, vegetable oil, and vanilla extract to the mashed bananas. Whisk well until everything is thoroughly combined.
  4. In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Gently fold in the chocolate chips.
  6. Spoon the batter evenly into the prepared muffin tins, filling each cup about 3/4 of the way.
Baking
  1. Bake for 5 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the muffins from the oven. For an extra chocolatey touch, press a few chocolate chips into the tops of the warm muffins. Let them cool in the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 15g

Notes

Store muffins in an airtight container for up to three days at room temperature. For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag; they’ll last for up to three months.
Tried this recipe?Let us know how it was!