These decadent double chocolate banana muffins will leave you wondering if you’re eating breakfast or dessert.
We have been on a muffin kick lately!
Muffins are so quick and easy to make for snack time or breakfast, plus they’re a great way to use up leftover ingredients in the fridge. We had some overripe bananas and sour cream that needed to get finished, so I used them for these delicious double chocolate banana muffins.
These might be my favorite muffins so far! Heads up, they are more like a dessert muffin. Eating these feels about the same as eating chocolate cake.
The muffins have a rich chocolate flavor and the sour cream helps keep them nice and moist. The recipe is simple and comes together quickly. So why wait? Go ahead and eat some cake…I mean muffins 😉 for breakfast!
Looking for More Muffin Recipes? Try These…
Banana Bread Muffins with Copycat Starbucks Recipe
Video Instructions:
Ingredients in Double Chocolate Banana Muffins:
All Purpose Flour
Unsweetened Cocoa Powder
Baking Soda
Baking Powder
Salt
Egg
Vegetable Oil
Granulated Sugar
Brown Sugar
Overripe Bananas
Sour Cream
Vanilla Extract
Semi-sweet Chocolate Chips
How to Make Double Chocolate Banana Muffins:
1) Preheat oven to 425F.
2) Whisk together flour, unsweetened cocoa powder, baking soda, baking powder and salt in a medium-sized mixing bowl.
3) Add the egg, granulated sugar, brown sugar and oil to a separate large mixing bowl. Use a spoon to stir them until they get smooth, making sure to mix out any lumps from the brown sugar. Next, add the mashed bananas (mash them really well, like you’re making baby food!), sour cream and vanilla extract. Stir until the wet ingredients are well combined.
4) Use a sieve to sift the dry ingredients into the wet ingredients, then stir them together gently, just until combined. Once there are no more pockets of dry ingredients, gently fold in the chocolate chips.
5) Line a 12-count muffin pan with cupcake liners then lightly spray the liners with nonstick cooking spray. Divide batter evenly into liners. They will be filled nearly to the top.
6) Bake at 425F for 5 minutes. Then reduce the heat to 350F (without removing your muffins from the oven) and continue baking for 10-12 minutes, or just until a toothpick inserted in the middle comes out clean. You may need to check for doneness in several spots because the melted chocolate chips can make it difficult to tell.
Note: Starting at the higher baking temperature helps the muffin tops rise properly.
7) Remove muffins from the oven and cool in the pan for 5 minutes, then carefully remove them to a wire rack to finish cooling.
Products Used in this Recipe:
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Double Chocolate Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large overripe bananas, mashed well
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F.
- Whisk together flour, unsweetened cocoa powder, baking soda, baking powder and salt in a medium mixing bowl.
- Add egg, granulated sugar, brown sugar and oil to a separate large mixing bowl. Use a spoon to stir until smooth, then add mashed bananas, sour cream and vanilla extract. Stir until well combined.
- Sift the dry ingredients into the wet ingredients, then stir them together gently, just until combined. Once no pockets of dry ingredients remain, fold in the chocolate chips.
- Line a 12-count muffin pan with cupcake liners and spray lightly with nonstick cooking spray. Divide batter evenly into liners. They will be filled nearly to the top.
- Bake at 425°F for 5 minutes. Then reduce heat to 350°F (without removing muffins from oven) and continue baking for 10-12 minutes, or just until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool muffins in the pan for 5 minutes, then carefully remove them to a wire rack to finish cooling.
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