Double Chocolate Banana Muffins

double chocolate banana muffin up close.

5 from 1 vote

Double Chocolate Banana Muffins

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!

Prep Time5

Cook Time20

Total Time25

Course: breakast

Cuisine: American

Servings:

Calories: 346kcal

Author: Julie Maestre

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