Double Chocolate Banana Muffins
These decadent double chocolate banana muffins are moist, tender, and full of rich chocolate flavor from cocoa powder and melted chocolate pieces. Made in one bowl, these easy muffins will be on your table in 30 minutes.
Servings: 12 muffins
Calories: 280kcal
Equipment
- 12 hole muffin tin
- Cupcake liners (optional)
- Mixing bowls
- Rubber spatula
Ingredients
- 1½ cups all-purpose flour
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large bananas very ripe
- 1 large egg room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup canola oil
- 1 cup full-fat sour cream room temperature
- ¾ cup chocolate chips, chunks, or chopped chocolate semi-sweet
Instructions
- Preheat the oven to 400℉ and line muffin tins with cupcake liners, if using.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add in the chocolate chips and give it a toss, then set aside.1½ cups all-purpose flour, ½ cup dutch processed cocoa powder, ½ teaspoon baking soda, 2 teaspoon baking powder, ¼ teaspoon kosher salt
- Mash the bananas, breaking them down, but leaving them slightly chunky.2 large bananas
- In a separate bowl, whisk together the egg, sugar, vanilla, and canola oil vigorously for about 30 seconds. Add the bananas and mix, then fold in the sour cream until it comes together.1 large egg, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ¼ cup canola oil, 1 cup full-fat sour cream
- Add the wet ingredients to the dry ingredients and fold together using a rubber spatula or large wooden spoon. Once halfway mixed, add in the chocolate and finish mixing until just combined.¾ cup chocolate chips, chunks, or chopped chocolate
- Divide the batter evenly between the muffin liners, filling each liner the whole way so they're mounded up. Toss a few extra chocolate chips on top of each muffin.
- Bake for 14 - 17 minutes. Test the center with a toothpick - it should come out clean with no wet batter.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Notes
Store the muffins covered at room temperature for 3-4 days. Reheat in a 350℉ oven for 5 minutes, or 15-30 seconds in the microwave.
Don't over-measure the flour. Use a digital scale or the fluff, scoop, and level method.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 178mg | Potassium: 217mg | Fiber: 2g | Sugar: 23g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg