It seems like we always have a few overly ripe bananas sitting on our counter. I’m constantly tossing them in the freezer to use in bread or cookies, but today I wanted to see if I could find another use for them. I looked on Pinterest and came across this Good Life Eats recipe. Since I didn’t have Greek yogurt or whole wheat flour on hand, I adjusted the recipe accordingly.
Double Chocolate Banana Muffins Recipe
Wholesome enough for breakfast but chocolatey enough to feel like dessert, Double Chocolate Banana Muffins have a moist crumb, rich cocoa base, and chips that melt into each muffin.
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Servings: 12 muffins
Calories: 135kcal
Ingredients
- 1 cup + 2 ½ Tbsp all-purpose flour
- 1/3 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 3/4 cup banana - mashed
- 1/3 cup plain yogurt or sour cream
- 4 Tbsp butter - melted
- 1/2 tsp vanilla extract
- 1/4 cup chocolate chips or chunks - optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a standard-size muffin tin with 12 muffin liners.
- In a medium-sized bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine the banana puree, yogurt (or sour cream), egg, and vanilla. Beat on low until combined. Add the melted, cooled butter and mix on low for 10 seconds.
- With the mixing speed on low, slowly incorporate the dry ingredients into the wet mixture. Do not overmix. Remove the bowl from the stand and fold in the chocolate chips (if desired).
- Using a cookie scoop, fill each muffin cup ¾ of the way full. Place in the oven and bake for 18–24 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
NOTES
STORE these Chocolate Chip Banana Muffins in an airtight container on the counter at room temperature for up to 3 days. Wrap them in plastic wrap first to help lock in moisture. They stay soft without needing refrigeration. For longer storage, place them in a sealed container or freezer bag and FREEZE for up to 2 months.
To REHEAT, microwave one muffin for 15–20 seconds, or warm in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for 8–10 minutes. Avoid refrigerating, as it can dry them out.
Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 214mg | Potassium: 109mg | Fiber: 1g | Sugar: 9g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Adapted from Good Life Eats, Triple Chocolate Banana Bread Muffins
So delicious and moist!
Receipt workout very well!! I did just shaved a few minutes off the cook time to ensure they stayed moist. Would happily make them again.
Happy to hear that! Thank you for saying that!
Yum – these are good just as written. I used sour cream and 2 largish bananas. Thanks for the recipe! It’s nice to have a chocolate-y way to use up old bananas.
The muffins are delish and very moist????! A keeper for sure!!