Description
These double chocolate banana muffins are moist, rich, and packed with melty chocolate chips. Perfect for using up ripe bananas, they make a quick, satisfying treat for breakfast or dessert.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the bananas until smooth.
- Add eggs, vegetable oil, sour cream, vanilla, granulated sugar, and brown sugar. Whisk to combine.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fold the dry ingredients into the banana mixture until just combined.
- Gently stir in the chocolate chips, reserving a few for topping.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Top with remaining chocolate chips.
- Bake for 18–20 minutes or until a toothpick inserted comes out mostly clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Use overripe bananas for the best sweetness and flavor.
- Don’t overmix the batter to keep muffins tender.
- You can substitute sour cream with plain Greek yogurt if needed.
- These freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: double chocolate banana muffins, chocolate banana muffins, easy banana muffin recipe, moist chocolate muffins