These double chocolate banana muffins are super fudgy, chocolaty, and moist. Enjoy these with a glass of milk or cup of coffee for the ultimate breakfast or dessert!
If you’re a chocolate lover, you’ll definitely love these delicious chocolaty muffins. These taste like moist chocolate cake with a hint of banana. The inspiration for these muffins comes from this chocolate banana bread.
Why I Love These Double Chocolate Banana Muffins
- These muffins call for 3 overripe bananas and I always seem to have ripe bananas on my counter.
- There is no melting chocolate involved! All you need is unsweetened cocoa powder and chocolate chips.
- Bakes in only 20 minutes!
Ingredient Notes
Ripe Bananas – Fresh bananas won’t work for this recipe! You need 3 large overripe bananas. Avoid banana extract.
Light Brown Sugar – Make sure the brown sugar is soft and fresh. Avoid expired or hard brown sugar.
Sour Cream – Use full-fat sour cream.
How To Make
- Preheat oven to 400 degrees F. and line a muffin tin with cupcake liners.
- In a large bowl, mash the bananas using a fork or whisk.
- Add the eggs, vanilla extract, sour cream, melted butter, brown sugar, and white sugar. Mix well.
- Add the flour, baking soda, salt, and unsweetened cocoa powder. Mix until well combined but don’t overmix.
- Fold in 1 cup of semi-sweet chocolate chips.
- Fill each cupcake liner 3/4’s of the way full and bake for 5 minutes at 400 degrees F, then keeping the muffins in the oven, bake for an additional 15 minutes at 350 degrees F.
- Allow the muffins to cool for 5-10 minutes and enjoy!
Top Tips For The Perfect Muffins
- Use room temperature eggs and slightly cooled melted butter.
- Don’t overbake or overmix!
- If you’re not a fan of semi-sweet chocolate chips feel free to use milk chocolate or dark chocolate chips.
How Do I Know When The Muffins Are Done?
Insert a toothpick in the center of a muffin and if it comes out clean or with a few wet crumbs, it’s done!
Storage
Let the muffins cool completely and then place them in an air-tight container or a Ziploc bag and store them at room temperature for up to 3-4 days.
More Muffins You’ll Enjoy
- Zucchini Chocolate Chip Muffins – Made with shredded zucchini and lots of chocolate chips!
- Nutella Stuffed Banana Muffins – Stuffed with Nutella and super easy to make.
- Blueberry Muffins – Classic muffins made with fresh blueberries.
- Cream Cheese Banana Muffins – Soft and tender banana muffins topped with sweet cream cheese.
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Double Chocolate Banana Muffins
Ingredients
- 3 bananas overripe
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup unsalted butter 1 stick,melted and slightly cooled
- 1 1/4 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees F. and line a muffin tin with cupcake liners.
- In a large bowl, mash the bananas using a fork or whisk.
- Add the eggs, vanilla extract, sour cream, melted butter, brown sugar, and white sugar. Mix well.
- Add the flour, baking soda, salt, and unsweetened cocoa powder. Mix until well combined but don't overmix.
- Fold in 1 cup of semi-sweet chocolate chips.
- Fill each cupcake liner 3/4's of the way full and bake for 5 minutes at 400 degrees F, then keeping the muffins in the oven, bake for an additional 15 minutes at 350 degrees F.
- Allow the muffins to cool for 5-10 minutes and enjoy!
Notes
- Use room temperature eggs and slightly cooled melted butter.
- Don’t overbake or overmix!
- If you’re not a fan of semi-sweet chocolate chips feel free to use milk chocolate or dark chocolate chips.
Nutrition
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