Description
These Double Chocolate Banana Muffins are rich, moist, and loaded with chocolate chips. Made in just 25 minutes, this easy recipe turns ripe bananas into a decadent treat perfect for breakfast or dessert.
Ingredients
Scale
- 2 large ripe bananas (about 1 cup mashed)
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup grapeseed oil (or vegetable oil)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup semisweet mini chocolate chips
Instructions
- Preheat oven to 350°F and line a 12-count muffin pan with liners.
- In a large bowl, mash bananas until smooth with a slightly chunky texture.
- In the same bowl, mix Greek yogurt with baking soda and let sit for 1–2 minutes.
- Add salt, oil, sugar, egg, and vanilla extract. Whisk until combined.
- In another bowl, whisk together flour, cocoa powder, and chocolate chips.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Divide batter evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, until a toothpick inserted comes out mostly clean.
- Cool for a few minutes, then transfer to a rack before serving.
Notes
Use very ripe bananas for the best sweetness and flavor.
Do not overmix the batter to keep muffins soft and fluffy.
Reduce sugar to 1/3 cup for a less sweet version.
Applesauce can replace oil for a lighter option.
Freeze muffins up to 3 months by wrapping individually.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg