These indulgent Double Chocolate Banana Muffins are the perfect way to satisfy your sweet tooth. Made from common ingredients and ready in half an hour, this is one of my go-to recipes that I recommend to all chocolate lovers.
Ingredients Needed
- Overripe Bananas: Overripe frozen bananas will also work.
- Granulated Sugar: This is also called white sugar, no need to get anything fancy!
- Sour Cream: Helps keep the muffins moist and gives them a slight tangy flavor.
- Egg
- Vegetable Oil
- Vanilla Extract: Balances out all of the chocolate flavor with some light and fragrant vanilla.
- All Purpose Flour
- Cocoa Powder: You’ll want to use unsweetened cocoa powder. Special dark or Dutch process cocoa powder will give you the best rich, chocolatey flavor.
- Baking Soda and Baking Powder: Using both will help make sure the muffins don’t get too dense as they bake.
- Mini Chocolate Chips: I like to use semi-sweet chocolate chips so they’re not overly sweet.
- Salt: Helps to enhance the sweet flavors of these muffins.
How to Make Double Chocolate Banana Muffins
- Step 1: In a large mixing bowl, use a fork to mash the bananas.
- Step 2: Whisk in the egg, sour cream, sugar, vegetable oil, and vanilla until well combined.
- Step 3: In a separate mixing bowl, combine the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt).
- Step 4: Add the wet ingredients to the dry ingredients and whisk until combined. Be careful not to overmix.
- Step 5: Once a batter has formed, gently fold in the chocolate chips.
- Step 6: Pour the batter into a muffin tin lined with muffin liners and bake for 15 minutes, or until a toothpick comes out clean and the tops of the muffins are slightly cracked.
Recipe Tips
- If you don’t have muffin liners, spray the muffin pan well with nonstick baking spray so they don’t stick.
- Overripe bananas are the best option for baked goods because they have a softer texture and a sweeter flavor.
- You can also use frozen bananas for this recipe. Allow them to thaw before mashing and using for the batter.
- To store your muffins, let them cool completely and store in an airtight container or a sealed plastic bag at room temperature for a week or so.
- Switch things up by adding white chocolate chips, peanut butter chips, or dark chocolate chips.
