Double Chocolate Banana Muffins

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: muffins

Calories: 202kcal

Author: Marvellina

If you’re craving something chocolatey but not too heavy, these muffins are a must-try. They feel like a treat but are easy enough to whip up anytime.

Print Recipe

US Customary - Metric

Equipment

Ingredients

Dry ingredients:

120 g all-purpose flour
1 tsp baking soda
¼ tsp salt
11 g Dutch-process cocoa powder
1 tsp instant espresso powder optional, enhances chocolate flavor
85 g unsalted butter softened
80 g sugar

Wet ingredients:

1 large egg room temperature
1 tsp vanilla extract
227 g mashed very ripe banana about 2 medium bananas
113 g sour cream or plain Greek yogurt

Add ons:

64 g chocolate chips Mini or regular size, plus more for topping
32 g Reese’s peanut butter chips
32 g chopped toasted walnuts optional

Instructions

Preheat oven to 350 F (180 C) for conventional oven. Please lower the temperature by 20 F (15 C) if you are using convection oven. Line a muffin pan with 12 cupcake liners.
Whisk together dry ingredients: In a bowl, combine flour, baking soda, salt, cocoa powder, and espresso powder. Set aside.
Cream butter and sugar: Using a stand mixer with a flat beater, cream the softened butter and sugar until light and fluffy.
Add wet ingredients: Beat in the egg, vanilla, mashed banana, and sour cream. The mixture may look separated—this is normal.
Combine everything: Add the dry ingredients to the wet ingredients.
Add the chocolate chips, peanut butter chips, and walnuts. Mix on low speed until just combined.
Finish folding with a spatula, scraping down the sides and bottom of the bowl.
Portion and bake: Divide the batter evenly into the prepared muffin cups (about ¾ full). Sprinkle with a few more chocolate chips on top
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean (a bit of melted chocolate is fine). If it's still wet, add another 2-3 minutes and check again
Let muffins cool in the pan for 5 minutes
Then transfer to a wire rack to cool completely. I found that the aroma of bananas is even stronger and the texture of the muffin is even more moist (without being dense), the next day!

Nutrition