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5 from 6 votes

Double Chocolate Banana Muffins

These Double Chocolate Banana Muffins are super moist with big banana bread flavor and a double dose of chocolate. One bowl and super easy!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Chocolate Banana Muffins
Servings: 12 muffins
Author: Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

  • 1 and 1/2 cups all purpose flour (187.5 grams)
  • 1/2 cup cocoa powder (40 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil (80 ml) canola works too
  • 1/2 cup packed brown sugar (100 grams) light or dark
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup brown bananas (160 ml) about 2-3 bananas
  • 1/4 cup plain Greek yogurt (60 ml) room temperature
  • 1 cup chocolate chips (180 grams) semi-sweet, milk or dark

Instructions

  • Preheat the oven to 375F degrees (190C or 180C fan forced). Line a 12 cavity muffin pan with muffin papers, or spray with non-stick cooking spray and flour. You'll end up with about 12-14 muffins total, so you may need 2 tins. 
  • In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
  • In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, eggs and vanilla extract.
  • Whisk the mashed bananas and yogurt into the oil mixture. 
  • Gently fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Be careful not to over mix.
  • When the ingredients look about 90% combined, gently fold in the chocolate chips.
  • Spoon about 1/4 - 1/3 cup of muffin batter into the cavities of your prepared muffin pan. You'll end up with 12-14 muffins total. 
  • Bake in the preheated oven for about 20-24 minutes, or until an inserted toothpick comes out clean or with a melted chocolate chip or a few moist muffin crumbs.
  • Let to cool in the pan for 10 minutes, then remove and continue cooling on a wire rack.

Notes

  1. Bananas: Bananas should be brown and spotty. You'll need 2 very large bananas or about 3 medium-sized bananas.
  2. Greek Yogurt: Make sure to use plain Greek yogurt. It can also be substituted with sour cream.
  3. Storage: Store muffins at room temperature for up to 3 days. Baked and cooled muffins will freeze for up to 2 months. Thaw in the fridge. 
  4. Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 muffins in total. 

Nutrition

Calories: 295kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 122mg | Potassium: 202mg | Fiber: 3g | Sugar: 29g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg