Here’s a rich, moist Double Chocolate Banana Muffins recipe — soft banana flavor, loaded with cocoa and chocolate chips, perfect for breakfast or snack time.
⭐ Double Chocolate Banana Muffins
Ingredients (Makes 12 Muffins)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 ripe bananas, mashed
- ⅓ cup vegetable oil (or melted butter)
- ½ cup brown sugar (or white sugar)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup milk (any kind)
- ¾ cup chocolate chips (plus extra for topping)
Instructions
1. Preheat
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or grease well.
2. Mix Dry Ingredients
- In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix Wet Ingredients
- In another bowl, mash bananas.
- Add oil, sugar, egg, vanilla, and milk; mix until smooth.
4. Combine
- Fold the dry ingredients into the wet ingredients gently.
- Stir in chocolate chips.
- Be careful not to overmix; batter should be slightly lumpy.
5. Fill Muffin Cups
- Spoon batter into muffin cups, filling about ¾ full.
- Sprinkle extra chocolate chips on top if desired.
6. Bake
- Bake 18–22 minutes, or until a toothpick inserted comes out mostly clean (a few crumbs are okay).
- Let cool 5 minutes in the pan, then transfer to a wire rack.
Tips
- Ripe bananas are key — the sweeter, the better.
- For extra fudgy muffins, reduce flour by 2 tbsp or add 2 tbsp yogurt.
- Can be frozen for 1–2 months; thaw at room temperature or warm slightly before serving.
If you like, I can also give a healthier version using oats and less sugar, or a gluten-free version!
