Easy Double Chocolate Banana Muffins
These Double Chocolate Banana Muffins are such a treat! They're soft, ultra-moist, and packed with intense chocolate flavor. If you have browning bananas, you have to try these muffins.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups ripe bananas about 2-3 medium or 1-2 large bananas, mashed
- 2/3 cups oil
- 3/4 cups dark brown sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners and set aside.
- In a bowl, add the flour, sifted cocoa, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 3/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cornstarch, 1/4 tsp salt
- In a large bowl, add the ripe bananas, brown sugar, eggs, oil, and vanilla. Whisk to combine.1 1/2 cups ripe bananas, 2/3 cups oil, 3/4 cups dark brown sugar, 2 large eggs, 1 tbsp vanilla
- Add the dry ingredients and with a spatula, fold gently just until a muffin batter forms.
- Mix in the chocolate chips gently a few times - do not over-mix!3/4 cups semi-sweet chocolate chips
- Scoop and divide the batter evenly between the liners. Sprinkle extra chocolate chips on top if desired.
- Bake for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
Notes
Ripe bananas: The more brown spots, the better and sweeter then banana muffins will taste! If using frozen, make sure to thaw them completely and drained any extra liquid that forms from them thawing before peeling and mashing.
Brown sugar: I prefer using dark brown sugar, but light brown works as well.
Cocoa powder: Make sure to use a good quality unsweetened cocoa powder.