Double Chocolate Banana Muffins

A plate of 5 chocolate banana muffins arranged in a stack.

These chocolate banana muffins are perfect for a sweet evening treat or even a special addition to any breakfast or brunch!

Course Breakfast, Dessert

Cuisine American

Keyword banana cake, banana muffin, chocolate muffin, double chocolate banana muffins, muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 270kcal

Author Wendie

Equipment

1 Muffin tin

Ingredients

1 1/2 cups overripe bananas about 4 medium or 3 large
1 cup granulated sugar
1/4 cups sour cream
1 large egg
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup all purpose flour spoon and leveled
1/2 cup unsweetened cocoa powder I used special dark
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips

Instructions

Preheat the oven to 425 degrees line a muffin pan with cupcake liners or spray with non stick cooking spray.
In a medium bowl add the bananas and mash with a fork.
Whisk in the sour cream, sugar, sour cream, egg, vegetable oil and vanilla until combined.
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk the wet ingredients into the dry until combined. Then fold in the chocolate chips.
Spoon the batter evenly into the muffin tins.
Bake for 5 minutes then without removing the muffins reduce the heat to 350 degrees and bake for another 15 minutes or until a toothpick comes out clean.
Remove the muffins from the oven and press some additional chocolate chips into the muffins (optional) and let them cool.

Notes

Frozen bananas can be used in place of fresh.

To Freeze: Let them cool completely and wrap each muffin in plastic wrap and place in a large ziplock freezer bag and freeze for up to 3 months. Thaw in the refrigerator or warm in the microwave.

Nutrition