Soft, fluffy, super-moist, chocolatey WITH melty chocolate chips AND the perfect amount of banana. Yes, these Double Chocolate Banana Muffins ARE little bites of heaven! Super quick and easy, this 30-minute-meal muffin recipe is healthy too!
Double Chocolate Chip Banana Muffins are the perfect breakfast, brunch, and snack time treat. These little magical muffins are easy enough for even a weekday lil something special. I love that they can be whipped up and on the table in about 30 minutes, kind of like another favorite, my Blueberry Streusel Muffin.
The fact that a decadent tasting, double chocolate banana muffin so full of melty chocolate chips is low in calories and low in fat is a huge plus. Or an excuse to have several…you decide!
It always comes down to what to do with those 2 or 3 bruised up, over-ripe bananas, right? I hate to throw them away, and I really don’t want to eat them. The solution? Bake with them! And DOUBLE bonus (pun intended) when they are doubly chocolatey melty goodness.
What makes these muffins magical?
- 10 minute preparation and 20 minute bake time means they are on the table in 30 minutes!
- So quick and easy that even the kids can help cook.
- Pantry staple ingredients and nothing fancy.
- The Secret Magic Moist Muffin Makers? Sour cream and lots of mashed bananas.
- Bonus – They are HEALTHY!
How to make and what you will need for Double Chocolate Chip Banana Muffins
In a medium sized mixing bowl, whisk together your dry ingredients that include:
- flour
- baking soda
- baking powder
- salt
- cocoa powder
In a large mixing bowl, cream together:
- butter
- sugar
- milk
- eggs
- sour cream
- mashed bananas
- vanilla
Add the dry ingredients to the wet and stir until combined.
Next, fold in:
- chocolate chips
Bake to magical muffin perfection!
Tips for baking the perfect muffins.
- Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand. Overworked muffins do not rise as well and can be tough.
- Do not full the muffin tin all the way to the top with batter. Three-fourth full is usually perfect.
- A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.
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Double Chocolate Banana Muffins
Ingredients
- 2 cups all purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1.5 cups bananas, very ripe and mashed
- 3/4 cup sour cream
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1.25 cups chocolate chips – DIVIDED
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium sized mixing bowl and set aside.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the bananas, sour cream, milk, eggs, and vanilla to the sugar and butter mixture. Mix together until completely combined.
- Add the dry ingredients to the wet ingredient bowl and stir JUST until they are well combined but do not over-mix the batter.
- Stir in in one (1) cup of the chocolate chips into the batter.
- Distribute the muffin batter into paper lined or non-stick sprayed muffin tins.
- Sprinkle the remaining 1/4 cup of chocolate chips on the tops of the muffins.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Notes
Tips for baking the perfect muffins.
- Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand. Overworked muffins do not rise as well and can be tough.
- Do not full the muffin tin all the way to the top with batter. Three-fourth full is usually perfect.
- A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.
Nutrition
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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