Double Chocolate Chip Banana Muffins
These Double Chocolate Chip Banana Muffins are moist, fluffy, and packed with rich chocolate flavor. These bakery-style muffins make an ideal breakfast and pack perfectly for school and work lunches.
Servings: 12 muffins
Calories: 245kcal
Ingredients
- 3 very ripe bananas mashed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ¼ cup yogurt plain or vanilla
- 1½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F.
- Line muffin tins with liners or spray muffin tins with cooking spray.
- Use an electric mixer to combine mashed bananas, oil, and eggs. Add brown sugar, vanilla extract, and yogurt and mix again until smooth.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed with a mixer, or by hand just until combined. Add chocolate chips and fold in with a spoon or spatula.
- Fill the muffin liners ⅔ full with the muffin batter. Add a few chocolate chips on top of the muffins before baking if you like.
- Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
- Remove muffins from the muffin pan and place on a wire rack to cool.
- Serve and enjoy!
Notes
- To make your own muffin liners, cut squares out of parchment paper that are 5 inches x 5 inches. Use a glass with the same diameter as your muffin tin and pull the paper around the glass to shape it.
- Use an ice cream scoop to add the batter to the muffin tins - it makes it so much easier!
- These muffins are extremely moist, so don't overcook them.
- If you don't let them cool, the muffins will stick to the wrapper.
- For jumbo muffins, use a jumbo muffin pan.
- Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer 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
