Description
These double chocolate banana muffins are ultra fudgy and oh so moist, with a sweet banana flavor and tons of decadent chocolate! And the recipe is so EASY.
Ingredients
Units
Scale
- 4 tbsp unsweetened cocoa powder, 30g
- 1 1/4 cup all purpose flour, 155g
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted butter, 65g
- 2/3 cups sugar, 135g
- 2 eggs
- 1 tsp vanilla
- 2 large, ripe bananas
- 7 oz dark chocolate, 200g (Sometimes I go for 250g/9oz too!)
Instructions
- Preheat the oven to 190C (375F) and line a muffin tin with paper liners.
- In a medium bowl, mix unsweetened cocoa powder, flour, baking powder and salt together. Set aside.
- In a large bowl, whisk melted butter and sugar until smooth and then add in the vanilla and eggs.
- Use a fork or something like it to mash the bananas. The more mashed, the smoother the texture of the muffin.
- Alternating between the banana mixture and the flour mixture, slowly start adding them into the wet mixture.
- When everything is incorporated, start to fold in the chocolate chips (or chopped chocolate bars).
- Fill each muffin liner 2/3 full and bake for around 15 minutes or until a toothpick comes out with just a few moist crumbs. Cool for 5 minutes in muffin tin before completely cooling on a wire rack.
Notes
Storage: Keep in an airtight container on the counter for 4-5 days or in a freezer friendly bag in the freezer for 2-3 months. Re-heat from frozen, in a 300F (150C) oven for 10 minutes to get the freshly baked muffin feel.
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 grams
- Calories: 186
- Sodium: 74
- Fat: 7.5
- Saturated Fat: 4.7
- Unsaturated Fat: 0
- Carbohydrates: 28.1
- Fiber: 1.6
- Protein: 3.1
- Cholesterol: 31