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Double Chocolate Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 67 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 17 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Deliciously rich and moist Double Chocolate Banana Muffins made with ripe bananas, Dutch-process cocoa, and semisweet chocolate chips. These muffins are perfectly sweetened with a combination of granulated and light brown sugar, enhanced with subtle hints of espresso and cinnamon, then baked to golden perfection. Ideal for breakfast, snacks, or dessert, they offer an irresistible chocolate-banana flavor with a tender crumb.

Ingredients

Dry Ingredients

  • 1 1/4 cups (159 grams) all-purpose flour
  • 1/2 cup (43 grams) Dutch-process cocoa powder
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon instant espresso powder (optional)
  • 1/2 teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1 1/2 cups (354 grams) mashed banana (from about 3-4 very overripe bananas)
  • 1/2 cup (114 grams) sour cream, at room temperature
  • 2 large eggs, lightly beaten, at room temperature
  • 1/3 cup (80 grams) vegetable oil
  • 1 teaspoon vanilla extract

Chocolate Chips

  • 3/4 cup (128 grams) semisweet chocolate chips
  • 1/3 cup (64 grams) mini semisweet chocolate chips, for topping

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C). Prepare two standard muffin tins by lining them with 17 paper muffin liners to ensure the muffins do not stick and are easy to remove after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, instant espresso powder (if using), and ground cinnamon (if using). This ensures even distribution of the leavening agents and spices throughout the batter.
  3. Combine Wet Ingredients: In a separate medium bowl, stir together the mashed bananas, sour cream, lightly beaten eggs, vegetable oil, and vanilla extract until smooth and combined.
  4. Fold Wet into Dry: Gently fold the wet ingredients into the dry ingredients. Mix just until barely combined to avoid overworking the batter, which helps keep the muffins tender. Then fold in the 3/4 cup of semisweet chocolate chips carefully to distribute them without overmixing.
  5. Fill Muffin Tins and Add Topping: Divide the batter evenly among the prepared muffin tins, filling each cavity about 3/4 full for proper rising. Sprinkle approximately one teaspoon of mini semisweet chocolate chips over the top of each muffin for an extra chocolatey finish and attractive appearance.
  6. Bake Muffins: Place the muffin tins in the preheated oven and bake for about 15 minutes. Check for doneness by inserting a toothpick into the center of a muffin, avoiding chocolate chips; it should come out clean or with just a few crumbs attached.
  7. Cool and Store: Remove the muffins from the oven and allow them to cool completely in the tins. Once cooled, store the muffins in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Using very overripe bananas is key for sweetness and moisture.
  • Instant espresso powder is optional but enhances the chocolate flavor.
  • Do not overmix the batter to keep muffins light and tender.
  • Make sure muffins are only filled 3/4 full to prevent overflow during baking.
  • Store muffins in an airtight container to maintain freshness for up to 3 days.

Find it online: https://ivysrecipes.com/double-chocolate-banana-muffins-recipe/