Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

When I was making breakfast this morning several sad looking bananas caught my eye, and I immediately thought, “Ugh, I have to do something with those.” Making banana bread when I really wanted to be making double chocolate chip cookies seemed so wrong, so I pushed aside the little Wedding Fairy and decided to create a Double Chocolate Banana Muffin recipe. I am so glad I did!

Double Chocolate Banana Muffins

In case you are wondering, the little Wedding Fairy is that voice in my head that keeps nagging me to stop eating sweets and threatening that if I don’t, I’ll be too chubby for my wedding dress. She may have a point, but this morning plain banana bread just wouldn’t do!

Double Chocolate Banana Muffins

I started with a basic banana bread recipe from Betty Crocker Cookbook 1984 Edition and then got a little crazy. The ensuing recipe doesn’t resemble the original in the slightest, but these Double Chocolate Banana Muffins are so moist and intensely chocolaty that I think Betty Crocker would approve. The chocolate and banana are in perfect proportion, so both flavors shine. It’s magical. Really.

Double Chocolate Banana Muffins

If I am honest with myself (and my Wedding Fairy), then I should acknowledge that the finished product is really more a cupcake than a muffin. I took to Google with my highly scientific question and decided that Stefani from The Cupcake Project had the best answers. Despite evidence to the contrary, I maintain that the difference between muffins and cupcakes is that muffins have no frosting and can be shamelessly eaten for breakfast! These Double Chocolate Banana Muffins are worth getting out of bed for!

5.0 from 1 reviews

Double Chocolate Banana Muffins
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Muffins
Serves: 15

Ingredients
  • 1 ½ cups All Purpose Flour
  • ½ cup Dutch-processed cocoa powder (I use Droste – It’s divine.)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, well beaten
  • ½ cup whole milk
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup canola oil
  • 1 ¼ cups mashed, ripened bananas (~3 large bananas)
  • ½ cup semi-sweet chocolate chips

Instructions
  1. Pre-heat oven to 350° F.
  2. Butter and dust 12-16 muffin tins with cocoa powder or use liners. I made 12 muffins and one tiny loaf for the freezer.
  3. Sift the first five ingredients together in a medium bowl and set aside. I measure my flour by spooning flour into my baking cup directly from the bag until it is slightly mounded. Level with a sharp knife. Do not tap cup or in any way compact your flour.
  4. Mix sugars, egg and oil well with a wooden spoon.
  5. Add milk and vanilla and mix until completely incorporated.
  6. Add dry ingredients and gently mix with wooden spoon until mostly incorporated but some lumps remain.
  7. Add bananas and chips and lightly mix only until banana is distributed throughout batter. You should still have lumps.
  8. Scoop batter into tins until ¾ full.
  9. Bake at 350° F for 15-20 minutes or until a toothpick inserted into the center comes out with only some crumbs attached. Make sure that you didn’t just hit a chocolate chip because melted chocolate can make your muffins appear underdone. We don’t want that!
  10. Sprinkle with coarse granulated sugar.
  11. The original recipe is at the bottom if, for some odd reason, you would rather have old-fashioned banana bread instead.

 

Double Chocolate Banana Muffins

I will warn you that when stored in an airtight container, the sugar sprinkles dissolve and will make the tops of the “muffins” shiny and moist. They still taste just as amazing!

Double Chocolate Banana Muffins

I have never had a moister banana muffin than these Double Chocolate Banana Muffins. My first bite (and then second and third) was pure ecstasy!

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Old Fashioned Banana Bread

The original Betty Crocker Banana Bread Recipe

32 thoughts on “Double Chocolate Banana Muffins

    • She is horrible! And so far completely ineffectual. I ate three of these “muffins” yesterday and I have been eyeing them already this morning. Bad!

  1. lol I don’t blame you for not listening to the Wedding Fairy. I wouldn’t be able to resist either. I’ve never tried the banana/chocolate combination in muffins before, but they look really tasty. I would have thought that the chocolate flavor might overpower the banana flavor (or vice versa), but I’m happy to hear that both flavors shine magically without outshining each other. Your last post totally made me crave peach cobbler. I’m still waiting to have time to make that (hopefully next week). But I also want to try these muffins too! Maybe next week, I’ll make time for some baking at home. I cook/bake all day at work. So when I come home, I don’t want to even step into the kitchen. But I have some more time next week, so I hope to make some of these yummy goodness and indulge!

    • Several years ago I tried some banana chocolate bread recipes and my complaint was always that the banana flavor was lost but the chocolate flavor was chocolatey enough. These “muffins” have neither of those problems! I think its the Dutch-processed cocoa powder in addition to the chocolate chips.

      The good thing for you is that these come together with very little effort! Let me know if you try either recipe! I am trying to resist the urge to make the peach cobbler again! So far the Wedding Fairy is winning that battle.

  2. I swear I could taste these just looking at the photos! I tweeted “Purely divine! Can taste them just looking at photos. Try one!” & got favorited about 2 seconds later.

    • Thanks! I wish I were as technologically savvy as you, Mom. Seriously. Maybe next time I’m home you can show me how to set up a Twitter account and what that’s all about.

      See you soon! I’m already planning all the things we can make and all the props we can use! Well, after wedding planning that is…

  3. Lovely work! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

  4. Chocolate and banana is one of my favourite combos, the fact that these turned out more like cupcakes than muffins just makes me want to eat them even more!
    Congrats on your upcoming wedding :D

    • Thanks! I am completely overjoyed when I’m not completely overwhelmed ;-)

      Let me know if you try these decadent muffins! I’m sure you’ll put flaxseed in them and make them healthy but still delicious! My comfort with flaxseed stops with my greek yogurt!

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  11. Hi,

    I made these muffins last weekend and it turned out to be really, really good. My kid is allergic to eggs so I just skipped the eggs (did not have any egg substitute at hand) and even then it was moist and decadent. Now I have a silly question, what if I wanted to put this exact same batter into a cake pan and make a cake? Is that possible? If not, what are all the changes I should make to have this in cake form?

    Also, I used Trader Joe’s dark chocolate bar (85% cacao) plus Hershey’s unsweetened cocoa for the chocolate part of the recipe. It’s what I had at hand.

    Thanks for your help and your wonderful recipe.
    Esha

    • Hi Esha! I’m so glad you liked them! And interesting to know that they still taste amazing when you omit the egg!

      It’s like you read my mind! I planned to make a cake out of this recipe too and I was just going to make it as is and bake it in a cake pan. Let me know how it goes if you do it first! By the way, LOVE (almost) everything from Trader Joes!

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  16. These muffins turned out really well! Thank you for the inspiration… As I usually end up doing I made a few adjustments – I substituted 2 tablespoons of the flour for semolina (do you call it cream of wheat? I’m British and I know we say different things…), reduced the total sugar a little and added about 1/2 a teaspoon of ginger for a tiny hint of spice with the sweetness – delicious!
    It made 12 muffins and a small little cake from the remaining mixture – which was very good even after having flown with it in my hold luggage to visit friends :-)

    • Thanks, Paula! I’m so glad that you liked them! Your adjustments sound lovely! Semolina flour can be called grits in the US. Yours was probably ground finer than standard grits here.

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  20. Thank you for sharing this recipe! I had tried several recipes for chocolate banana muffins and never turned out very good. Until I came across this one. Oh my!!! So very moist and yummy!! Thank you thank you!!

    • Thank you, Shannen! I’m so glad that you enjoyed them! I, personally, am still obsessed. These are my favorite way to use up old bananas!

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