Double Chocolate Banana Muffins
Satisfy your chocolate cravings with these irresistibly moist Double Chocolate Banana Muffins, a decadent twist on classic banana muffins! Bursting with rich cocoa flavor and melty semi-sweet chocolate chips in every bite, these muffins combine the natural sweetness of ripe bananas with the luxurious depth of unsweetened cocoa. Quick and easy to prepare in just 15 minutes, this recipe is perfect for breakfast, snack time, or dessert. Featuring a balance of Greek yogurt for added moisture and a hint of vanilla, these muffins bake to perfection with a tender crumb. Whether you enjoy them warm out of the oven or save them for a grab-and-go treat, these double chocolate muffins are a surefire way to satisfy your sweet tooth. Perfectly freezer-friendly and ideal for chocoholics, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 0.33 cups unsalted butter, melted
- 0.25 cups plain Greek yogurt
- 1 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the granulated sugar, brown sugar, melted butter, Greek yogurt, and vanilla extract to the mashed bananas. Mix well until fully combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chocolate chips evenly throughout the batter using a spatula.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 515.7 g | 188% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 251.9 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3429 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
