why make this recipe
Double Chocolate Banana Muffins are a delightful treat that combines the rich flavors of chocolate with the natural sweetness of ripe bananas. These muffins are not only delicious but also easy to make. They are perfect for breakfast, a snack, or even dessert. Plus, they pack a chocolatey punch that satisfies any sweet tooth!
how to make Double Chocolate Banana Muffins
Ingredients:
- 1 1/2 cups overripe bananas (about 4 medium or 3 large)
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 425 degrees. Line a muffin pan with cupcake liners or spray with non-stick cooking spray.
- In a medium bowl, add the bananas and mash them using a fork.
- Whisk in the sour cream, sugar, egg, vegetable oil, and vanilla until everything is well combined.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the wet ingredients into the dry ingredients until everything is combined. Then fold in the chocolate chips.
- Spoon the batter evenly into the muffin tins.
- Bake for 5 minutes, then without removing the muffins, reduce the heat to 350 degrees and bake for another 15 minutes or until a toothpick comes out clean.
- Remove the muffins from the oven. If you’d like, press some additional chocolate chips into the tops of the muffins and let them cool.
how to serve Double Chocolate Banana Muffins
Double Chocolate Banana Muffins are best served warm or at room temperature. You can enjoy them as they are, or pair them with a cup of coffee or tea. They can also be served with a spread of butter or cream cheese for extra indulgence.
how to store Double Chocolate Banana Muffins
To store these muffins, let them cool completely, then place them in an airtight container at room temperature. They will stay fresh for about 2-3 days. If you want to keep them longer, you can freeze the muffins. Wrap them individually in plastic wrap and place them in a freezer bag. They will last for up to 3 months in the freezer.
tips to make Double Chocolate Banana Muffins
- Make sure your bananas are overripe for the best sweetness and flavor.
- Don’t skip pressing extra chocolate chips on top before baking; it makes them look more appealing!
- You can add nuts, like walnuts or pecans, for an extra crunch if you like.
variation
For a twist on this recipe, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. You can also add a teaspoon of instant coffee granules to boost the chocolate flavor.
FAQs
Q: Can I use frozen bananas?
A: Yes, you can use frozen bananas! Just thaw them and mash them before using.
Q: How do I know when the muffins are done baking?
A: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are done.
Q: Can I make mini muffins instead?
A: Absolutely! Simply adjust the baking time to about 10-12 minutes for mini muffins.
Enjoy baking and indulging in these delicious Double Chocolate Banana Muffins!
Double Chocolate Banana Muffins
Ingredients
Wet Ingredients
- 1.5 cups overripe bananas (about 4 medium or 3 large) Make sure your bananas are overripe for optimal sweetness and flavor.
- 1 cup granulated sugar
- 0.25 cups sour cream
- 1 large egg
- 0.25 cups vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips Press some additional chocolate chips on top before baking for appeal.
Instructions
Preparation
- Preheat the oven to 425 degrees F (220 degrees C). Line a muffin pan with cupcake liners or spray with non-stick cooking spray.
- In a medium bowl, add the bananas and mash them using a fork.
- Whisk in the sour cream, sugar, egg, vegetable oil, and vanilla until everything is well combined.
Mixing
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the wet ingredients into the dry ingredients until everything is combined. Then fold in the chocolate chips.
Baking
- Spoon the batter evenly into the muffin tins.
- Bake for 5 minutes, then without removing the muffins, reduce the heat to 350 degrees F (175 degrees C) and bake for another 15 minutes or until a toothpick comes out clean.
- Remove the muffins from the oven and let them cool.