Double Chocolate Banana Muffins
Delightful treats combining rich chocolate flavors with the natural sweetness of ripe bananas, perfect for breakfast, a snack, or dessert.
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.
Notes
Double Chocolate Banana Muffins are best served warm or at room temperature. They can be paired with coffee, tea, butter, or cream cheese for extra indulgence. Store in an airtight container at room temperature for 2-3 days, or freeze individually wrapped for up to 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 200mgFiber: 2gSugar: 12g
Tried this recipe?Let us know how it was!