Double Chocolate Banana Muffins

A close-up of a moist and fluffy double chocolate banana muffin with gooey chocolate chips on top.

These Double Chocolate Banana Muffins are everything you want in a homemade treat...rich, chocolatey, moist, and just the right amount of sweetness!

Prep Time15

Cook Time20

Total Time35

Makes muffins

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

2 cups all-purpose flour, spooned and leveled 240 grams
⅔ cup light brown sugar, firmly packed 146 grams
½ cup cocoa powder 43 grams
1 Tablespoon baking powder
½ teaspoon sea salt
1 cup mini semi-sweet chocolate chips, divided 120 grams
1 ½ cups very ripe banana, mashed, 3 or 4 bananas depending on size 345 grams
1 large egg room temperature
¾ cup plain whole milk yogurt, room temperature 170 grams
½ cup coconut oil melted and cooled
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375 degrees and line a muffin pan with cupcake liners or spray the tin with cooking spray.
Measure 2 cups all-purpose flour, spooned and leveled, ⅔ cup light brown sugar, firmly packed, ½ cup cocoa powder, 1 Tablespoon baking powder, ½ teaspoon sea salt into a large bowl and use a whisk to combine. Stir in ¾ cup chocolate chips.
In a medium bowl, mash 1 ½ cups very ripe banana, mashed, 3 or 4 bananas depending on size, then whisk in 1 large egg, ¾ cup plain whole milk yogurt, room temperature, ½ cup coconut oil and 1 teaspoon vanilla extractuntil well combined.
Add the combined wet ingredients to the bowl of dry ingredients and fold in until just combined. The batter will be thick.
Divide the batter evenly into 12 prepared muffin cups and sprinkle with the remaining ¼ cup of chocolate chips as desired. The cups will be full and mounded.
Bake for approximately 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 to 10 minutes, then remove them from the tin and place them on a cooling rack. Enjoy warm or cooled to room temperature.

Farm Girl Tips

Tip: The key to making these muffins next-level amazing is using super ripe bananas. I’m talking the ones that look way past their prime—brown spots, soft texture, maybe even a slightly questionable appearance. The riper they are, the sweeter and more flavorful your muffins will be!

Storage: Store muffins in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. Just thaw on the counter for a few hours before serving.

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