Double Chocolate Banana Muffins
These double chocolate bananas muffins are ridiculously easy to make . . . and even easier to eat. Full of ripe bananas, brown sugar, cocoa powder, and dark chocolate chunks! Socially acceptable for breakfast, but decadent enough for dessert. ;)
Servings: 12 muffins
- 6 tablespoons unsalted butter melted
- 3/4 cup dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1 cup mashed ripe bananas about 3 large bananas
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon optional, but highly recommended for more flavor
- 1/2 teaspoon salt
- 3/4 - 1 cup dark chocolate chunks plus more for topping
Pre-heat oven to 425 degrees F and line a standard 12 cup non stick muffin tin with paper liners.
In a large bowl, whisk together sugar, butter, egg, and vanilla.
Whisk in mashed bananas.
Add in flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Use a spatula to mix. Don’t over mix.
Gently stir in dark chocolate chunks.
Scoop evenly into prepared muffin tin. You should get 12 muffins.
Top with a few more chocolate chips.
Bake for 5 minutes at 425 degrees F and then lower heat to 350 degrees F (keep muffins in oven)
Bake an additional 12-14 minutes, or until a toothpick comes out *almost* clean. **Don’t over bake and make sure you’re not sticking a toothpick into a chocolate chip**
Remove from pan and enjoy!
Calories: 236kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 213mg | Potassium: 268mg | Fiber: 3g | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 1.7mg | Calcium: 71mg | Iron: 1.4mg