Double Chocolate Banana Muffins
These Double Chocolate Banana Muffins are soft, moist, and bursting with chocolate in every bite. Ripe bananas make them naturally sweet, while semisweet chocolate chips inside and mini chips on top give melty chocolate goodness. Perfect for breakfast, snacks, or dessert, they’re easy to make and sure to become a favorite!
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ½ tsp instant espresso powder (optional)
- ½ tsp ground cinnamon (optional)
- 1 ½ cup mashed banana (3–4 very overripe bananas)
- ½ cup sour cream
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
Mix-ins & Topping:
- ¾ cup semisweet chocolate chips
- ⅓ cup mini semisweet chocolate chips, for topping
Instructions
- Preheat oven to 425°F (220°C) and line two muffin tins with 17 paper liners.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
- In another bowl, stir together mashed bananas, sour cream, eggs, oil, and vanilla extract until smooth.
- Gently fold wet ingredients into dry until just combined. Batter should be slightly lumpy. Do not overmix.
- Fold in ¾ cup chocolate chips evenly throughout the batter.
- Divide batter among muffin cups, filling each ¾ full. Sprinkle mini chocolate chips on top.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool completely. Store in an airtight container at room temperature for up to 3 days.
Notes
- Use overripe bananas for best flavor and natural sweetness.
- Chilling batter slightly is optional, but helps control muffin shape.
- Mini chocolate chips on top give a bakery-style appearance and extra melty chocolate.