These moist and flavorful Chocolate Banana Muffins are a great way to use up ripe bananas! The muffins are so soft and have a rich chocolate flavor loaded with chocolate chip morsels, the perfect dessert recipe.
CHOCOLATE BANANA MUFFINS-
If you have ripe bananas and you don’t know what to do with them, you have to try these Double Chocolate Banana Muffins. The muffin batter is chocolatey, airy, fluffy, and moist combined with the chocolate chips, so GOOD!
CHOCOLATE BANANA MUFFIN INGREDIENTS-
- Flour– You can just use all-purpose flour. Just be sure to measure and sift.
- Cocoa– For this recipe, you want to use unsweetened cocoa powder.
- Baking powder– Baking powder is what makes these muffins rise and become fluffy.
- Salt– Balances the flavors!
- Eggs– The large eggs bind the ingredients and offer structure.
- Sugar– This recipe calls for granulated sugar to sweeten the batter.
- Bananas– For the best results you want to use very ripe bananas.
- Oil– We add oil to give these muffins moisture. You can use canola oil, vegetable oil, avocado oil or even grapeseed oil.
- Sour cream– Add softness and stabilizes moisture.
- Vanilla– Vanilla extract will give you flavor!
- Chocolate chips– You can use any chocolate chip morsels that you have on hand. We love using mini morsels, semi sweet chocolate morsels and even chocolate chunks instead of chips.
HOW TO MAKE CHOCOLATE BANANA MUFFINS-
This recipe comes together so quickly, have the muffins baking in under 15 minutes!
- Prep– Preheat the oven to 375°F and line a muffin pan with liners.
- Dry ingredients– In a bowl, sift together the flour, baking powder, salt, and cocoa powder. Set aside.
- Wet ingredients– In a separate bowl, whisk together the eggs and sugar. Once combined add in the mashed bananas, oil, sour cream, and vanilla and mix until well combined.
- Combine– Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the chocolate chips.
- Divide batter– Evenly distribute the batter between the liners.
- Bake– Bake the muffins for 12-14 minutes, or until a toothpick comes out clean in the center of the muffin. You don’t want to overbake them.
PRO TIP– Instead of using a mixer, beat the muffin batter with a wire whisk to avoid overbeating.
FREQUENTLY ASKED QUESTIONS-
Yes, just be sure to thaw them before making this recipe. Thaw at room temp or in the fridge overnight.
Yes, you can substitute the sour cream for plain or vanilla greek yogurt.
We love enjoying these warm muffins! To warm just add in the microwave for about 15-30 seconds.
If you do not use overripe bananas then your muffins will be dense.
Yes, you can add crushed nuts such as walnuts or pecans.
Yes! After the batter is divided among the muffin liners, add peanut butter into a plastic bag and drizzle peanut butter on top before baking. You can also stuff the muffins with peanut butter after baking!
You want to make sure you properly store these muffins so the muffins don’t dry out.
- Storing– The muffins will stay fresh in an airtight container for two days, refrigerated.
- Freezing– Place cooled muffins in a freezer bag and freeze for up to two months. Thaw to enjoy, reheat for a warm muffin.
More Banana Bread Recipes-
- Banana Pecan Bread
- Peanut Butter Chocolate Banana Bread
- Banana Carrot Bread Recipe
- Raspberry Choc Chip Banana Bread
- Chocolate Chip Banana Bread
Double Chocolate Banana Muffins
- Preheat oven to 375°F.
- Combine flour, baking powder, salt, and cocoa powder. Set aside.
- In a large bowl, cream together eggs and sugar.
- Add in mashed bananas, oil, sour cream, and vanilla extract.
- Add in half the flour mixture and whisk together. Add the rest of the flour, mix.
- Fold in the chocolate chip morsels, reserving a few tablespoons.
- Evenly distribute batter among all muffin wells.
- Bake at 375°F for 12-15 minute.