Description
Delicious and decadent Double Chocolate Banana Muffins combining ripe bananas and rich cocoa with bursts of semisweet chocolate chips for an indulgent treat perfect for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ½ tsp instant espresso powder (optional)
- ½ tsp ground cinnamon (optional)
Wet Ingredients
- 1 ½ cup mashed banana (3–4 very overripe bananas)
- ½ cup sour cream
- 2 large eggs
- â…“ cup vegetable oil
- 1 tsp vanilla extract
Chocolate
- ¾ cup semisweet chocolate chips
- â…“ cup mini semisweet chocolate chips, for topping
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two muffin tins with 17 paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, Dutch-process cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, sea salt, optional instant espresso powder, and optional ground cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, stir together the mashed bananas, sour cream, eggs, vegetable oil, and vanilla extract until the mixture is smooth and consistent.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just combined. The batter should remain slightly lumpy; be careful not to overmix to maintain muffin tenderness.
- Add Chocolate Chips: Fold in ¾ cup of semisweet chocolate chips evenly throughout the batter, ensuring chocolate is well distributed.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the mini semisweet chocolate chips on top of each muffin for added texture and chocolate flavor.
- Bake: Bake the muffins for 15 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs remaining.
- Cool and Store: Allow muffins to cool completely in the tins before removing. Store in an airtight container at room temperature for up to 3 days to retain freshness.
Notes
- Using very overripe bananas is key to achieving natural sweetness and moisture.
- Optional espresso powder enhances the chocolate flavor but can be omitted if desired.
- Do not overmix the batter; it should remain slightly lumpy to ensure a tender crumb.
- To keep muffins fresh longer, consider refrigerating and warming briefly before serving.
- For a dairy-free option, substitute sour cream with coconut yogurt or a non-dairy sour cream.
