Double Chocolate Chip Banana Muffins
These double chocolate chip banana muffins are soft, moist, and packed with rich chocolate flavor. Made with ripe bananas, cocoa powder, and chocolate chips, they're an easy homemade muffin recipe perfect for breakfast, snacks, or lunchboxes.
Servings: 12 large muffins
Calories: 245kcal
Ingredients
- 3 very ripe bananas mashed
- ½ cup oil
- 2 large eggs
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup yogurt plain or vanilla
- 1½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips plus extra for topping if desired
Instructions
- Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly grease the pan. For bakery-style muffins, cut parchment paper into 5-inch squares. Press each square around a glass that is about the same size as your muffin cups, then place them in the muffin pan.
- In a large mixing bowl, mash the bananas. Add the oil and eggs and mix well. Stir in the brown sugar, vanilla extract, and yogurt until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the chocolate chips.
- Divide the batter evenly between the muffin cups, filling each about two-thirds full. Sprinkle extra chocolate chips on top, if desired.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Don't overmix the batter or the muffins may turn out dense.
- These muffins are very moist, so they peel away from the liners best once they've cooled a little.
- Greek yogurt, regular yogurt, sour cream, or vanilla yogurt all work well.
- For a bakery-style finish, add a few extra chocolate chips on top before baking.
- Variations: Add chopped walnuts or pecans; stir in espresso powder for mocha flavor; add shredded coconut; use dark chocolate chunks instead of chips
- Bake as a loaf instead of muffins
- Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 2 months.
Nutrition
Calories: 245kcal | Carbohydrates: 30.3g | Protein: 4.1g | Fat: 12.5g | Saturated Fat: 3.7g | Cholesterol: 33mg | Sodium: 126mg | Potassium: 246mg | Fiber: 2g | Sugar: 13.6g | Calcium: 47mg | Iron: 1mg
