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Double Chocolate Banana Muffins Recipe

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3.8 from 2 reviews

Deliciously moist and rich Double Chocolate Banana Muffins made with ripe bananas, wholesome whole wheat flour, natural cocoa powder, and semi-sweet chocolate chips. These muffins are sweetened naturally with honey, making them a perfect guilt-free treat for breakfast or snack time.

Ingredients

Wet Ingredients

  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
  • 1/3 cup (113g) honey (or maple syrup or agave)
  • 1 large egg, at room temperature
  • 1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 cup (130g) whole wheat flour (spooned & leveled)
  • 1/2 cup (41g) natural unsweetened cocoa powder (or dutch-process)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Set aside.
  2. Mash the bananas and mix wet ingredients: In a medium bowl, mash the bananas thoroughly using a fork to eliminate large lumps. Whisk in the honey, egg, melted coconut oil, and vanilla extract until the mixture is smooth and combined. Set aside.
  3. Combine dry ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
  4. Mix wet and dry ingredients: Pour the wet banana mixture into the dry ingredients and whisk together until just combined. Avoid overmixing to keep your muffins tender. Gently fold in the chocolate chips, reserving some for topping.
  5. Fill muffin tin: Spoon the batter evenly into each muffin cup or liner, filling each all the way to the top for nicely domed muffins.
  6. Bake the muffins: Bake at 425°F (218°C) for 5 minutes, then immediately reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for another 15–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For mini muffins, bake 11–13 minutes at 350°F (177°C).
  7. Add final chocolate chips and cool: As soon as the muffins come out of the oven, press any remaining chocolate chips onto the tops. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
  8. Storage: Store the muffins covered at room temperature for a few days. For longer storage, refrigerate them for up to one week.

Notes

  • For a dairy-free option, use coconut oil or another plant-based oil instead of butter.
  • You can substitute honey with maple syrup or agave for vegan-friendly alternatives.
  • Mashing the bananas well helps provide moisture and natural sweetness, ensuring a tender crumb.
  • Do not overmix the batter to avoid dense muffins; fold ingredients gently.
  • Leftover muffins can be frozen wrapped in plastic wrap and stored in a freezer-safe container for up to 3 months.
  • For an extra chocolatey experience, use dark chocolate chips or chunks.

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