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Double Chocolate Banana Muffins Recipe

★★★★★

4.6 from 94 reviews
  • Author: Charlotte
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Double Chocolate Banana Muffins combine the natural sweetness of ripe bananas with rich Dutch-process cocoa powder and semi-sweet chocolate chips for a moist, decadent treat. Perfect for breakfast or an indulgent snack, they offer a delightful balance of chocolate and banana flavors with a tender crumb and melty chocolate chunks.

Ingredients

Scale

Wet Ingredients

  • ⅓ cup (80 g) unsalted butter, melted and slightly cooled
  • 4 large ripe bananas, mashed (about 2 cups)
  • ¾ cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup (125 g) all-purpose flour
  • ½ cup (50 g) Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Mix-ins

  • ½ cup (91 g) semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat oven and prepare muffin tin: Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners and lightly spray with nonstick baking spray to prevent sticking.
  2. Mash bananas: In a large bowl, use a fork to mash the ripe bananas until mostly smooth with some small chunks remaining for texture.
  3. Combine wet ingredients: Add melted, slightly cooled butter, granulated sugar, the egg, and vanilla extract to the mashed bananas. Whisk together until thoroughly combined.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and kosher salt to evenly distribute the leavening and cocoa.
  5. Mix wet and dry ingredients: Add the dry ingredients to the banana mixture. Using a rubber spatula, gently fold everything together until just combined. Avoid overmixing to keep the muffins tender.
  6. Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
  7. Fill muffin cups: Divide the batter evenly among the lined muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top of each muffin for a decorative and melty finish.
  8. Bake at high temperature: Bake the muffins at 425°F (220°C) for 5 minutes to help them rise quickly and develop a nice crust.
  9. Reduce temperature and continue baking: Without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking for an additional 10–12 minutes, or until the muffin tops are set, spring back lightly when touched, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Cool muffins: Let the muffins cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use ripe bananas with brown spots for the best natural sweetness and flavor.
  • Do not overmix the batter to avoid dense muffins; mix until just combined.
  • Using Dutch-process cocoa powder gives a richer chocolate flavor and deeper color.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: double chocolate banana muffins, chocolate banana muffins, banana muffins recipe, easy chocolate muffins, baking with bananas

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