Description
Indulge in these moist and rich Double Chocolate Banana Muffins, combining the natural sweetness of ripe bananas with the deep flavor of cocoa and chocolate chips. Perfect as a breakfast treat or an anytime snack, these muffins feature a tender crumb enhanced with a hint of espresso and cinnamon for added depth.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ½ tsp instant espresso powder (optional)
- ½ tsp ground cinnamon (optional)
Wet Ingredients
- 1 ½ cup mashed banana (3–4 very overripe bananas)
- ½ cup sour cream
- 2 large eggs
- â…“ cup vegetable oil
- 1 tsp vanilla extract
Chocolate Chips
- ¾ cup semisweet chocolate chips
- â…“ cup mini semisweet chocolate chips, for topping
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two muffin tins with 17 paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, instant espresso powder, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the mashed bananas, sour cream, eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Fold Wet into Dry: Gently fold the wet ingredient mixture into the dry ingredients until just combined. The batter should remain slightly lumpy; avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the ¾ cup of semisweet chocolate chips evenly throughout the batter to disperse them well.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Then, sprinkle the mini semisweet chocolate chips evenly on top for extra chocolatey goodness.
- Bake: Bake the muffins for 15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs, indicating doneness.
- Cool & Store: Allow the muffins to cool completely in the tins before removing. Store in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For best flavor, use very overripe bananas that are soft and heavily spotted.
- Instant espresso powder is optional but enhances the chocolate flavor depth.
- Do not overmix the batter to prevent tough muffins; slight lumps are okay.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- These muffins freeze well — wrap individually and freeze up to 2 months.
