Double Chocolate Banana Muffins

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Double Chocolate Banana Muffins

Perfectly moist, rich chocolate muffins with the natural sweetness of bananas—ideal for a sweet evening treat or a special addition to breakfast or brunch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 270 per muffin

Ingredients

  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk or plain yogurt
  • 1 cup (175g) semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, combine the mashed bananas, sugar, oil, eggs, vanilla extract, and buttermilk. Whisk until smooth.
  4. Combine: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing for tender muffins.
  5. Fold in chocolate chips: Carefully fold in ¾ cup of the chocolate chips, reserving the rest for topping.
  6. Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each about ¾ full.
  7. Bake: Place the muffins in the oven and bake at 375°F (190°C) for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. Add finishing touch: Remove the muffins from the oven and gently press the remaining chocolate chips on top of each muffin (optional for extra melty goodness).
  9. Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Using frozen bananas? No problem! Thaw and mash them before mixing. Frozen bananas often add extra moisture and sweetness.
  • To freeze muffins: Cool completely, wrap each muffin individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or warm briefly in the microwave before serving.

Nutrition (per muffin)

  • Calories: 270
  • Carbohydrates: 39g
  • Protein: 3g
  • Fat: 12g (Saturated Fat: 5g)
  • Fiber: 3g
  • Sugar: 25g
  • Sodium: 198mg
  • Potassium: 263mg
  • Cholesterol: 17mg
  • Vitamin A: 69 IU
  • Vitamin C: 2mg
  • Calcium: 38mg
  • Iron: 2mg

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