Double Chocolate Banana Muffins
These Double Chocolate Banana Muffins are everything you want in a homemade treat...rich, chocolatey, moist, and just the right amount of sweetness!
Servings: 12 muffins
Calories: 362kcal
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.
Notes
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.
Nutrition
Serving: 1muffin | Calories: 362kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 117mg | Potassium: 436mg | Fiber: 4g | Sugar: 23g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 3mg
