Double Chocolate Banana Muffins

Delicious, moist muffins packed with chocolate flavor and made with overripe bananas, perfect for a quick snack or breakfast.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Muffin Base Ingredients

2 medium medium bananas (about 1 cup, over-ripe) Adds natural sweetness and moisture.
1 teaspoon vanilla Enhances the overall flavor.
1 large egg Binds the ingredients together and adds protein.
½ cup canola oil Keeps the muffins moist; can replace with applesauce for a lighter option.
⅓ cup 2% milk Creates a soft texture; almond or oat milk can also be used.
⅔ cup sugar Sweetness balance; reduce if you prefer less sugar.
1 tablespoon packed light brown sugar Sweetness balance; reduce if you prefer less sugar.
2 tablespoons unsweetened cocoa powder Provides that rich chocolate flavor.
½ teaspoon sea salt Enhances the sweetness.
1 ⅛ teaspoon baking soda Helps the muffins rise properly.
1 ⅔ cups all-purpose flour The base of the muffins; you can substitute 1:1 with whole wheat flour for added fiber.
¼ cup semi-sweet chocolate chips Optional, but highly recommended for a chocolatey punch.

Method

Preparation

Preheat the oven to 425°F.
Mash the bananas in a large mixing bowl with a fork until smooth.
Mix in the wet ingredients: Stir in the vanilla and egg until combined, then add the canola oil and milk.
Combine the dry ingredients: Add both the white sugar and brown sugar to the mixture, stirring well.
Add the remaining dry ingredients: Fold in the salt, baking soda, all-purpose flour, and cocoa powder until just combined.
Prepare the muffin cups: Divide the batter among 12 paper-lined muffin cups, filling each about 3/4 full.
Sprinkle the chocolate chips on top.

Baking

Bake at 425°F for 5 minutes without opening the oven door.
Reduce the oven temperature to 375°F and bake for another 8-10 minutes, or until a toothpick comes out clean.

Cooling

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be enjoyed warm or at room temperature. Consider spreading a little nut butter or cream cheese on top for an indulgent treat. Store in an airtight container for up to 3 days or refrigerate for up to a week. They freeze beautifully for up to three months.