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Overhead shot of numerous double chocolate banana muffins. The muffin in the center of the frame is unwrapped. Bananas and a glass of milk sit off on the side
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4.84 from 6 votes

Chocolate Banana Muffins

These soft Double Chocolate Banana Muffins are packed with fudgey chocolate chips and flavorful banana chunks. A rich addition to a breakfast favorite!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 280kcal
Author: Callan Wenner

Equipment

  • Muffin tins
  • 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
US Customary - Metric

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. You can also freeze the muffins in a tightly sealed Ziplock bag and defrost them at room temperature. 
Reheat in the microwave for 30 seconds or pop them in a 350℉ oven for 5 minutes. 

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