I don’t even want to write this post. How’s that for being negative? Haha. No, but really I only don’t want to write this post because I often feel like it’s so hard to help the readers understand just how much we loved a certain recipe, and even more difficult to try through words and photos to convince you to make it for yourselves. So, here goes my attempt, or 5 reasons that you need to make these gosh darn totally delicious, melt in your mouth, awesome (are you catching my drift here?) double chocolate banana muffins. They may just be better than the famous chocolate Costco muffins.
And because we loved them and you so much, how about a little giveaway?!
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Alright! Number 1~
These babies are tender. Mercy they are tender! Imagine a chocolate style of the best, most moist banana bread ever. Bam! That’s this muffin. You guys, it is so darn tender. I thought they were looking good when they came out of the oven, but boy did they end up being awesome! You can’t even tell that there’s banana in there, well not unless you’re specifically thinking about it.
They are big. Like, Texas sized big and who doesn’t want a muffin the size of their head?! In fact, we both kept saying that in reality we should probably split the darned thing, but none of us were willing to do that.
There’s melty chocolate chips inside! It’s like a little gold mine of chocolate and trust me, you’ll feel like a millionaire by the time you’re finished.
The chocolate flavor is not overpowering, not overly rich, but still full chocolate. Cade and I are not really into the whole dark chocolate thing, but we also hate when something is overly sweet so balance is key for us. These are definitely well balanced and the chocolate flavor really is so wonderful.
The flavor!! It’s not just about the texture, the chocolate flavor, the melty chocolate, etc. No, these double chocolate banana muffins are seriously wonderful. Cade never really bats an eye at muffins. He’s more of a crepe or pancake man (have you had our buttermilk pancakes? HEAVEN!), but he will always enjoy at least one. And we are pretty disciplined about not snacking after dinner, but boy I tell you what, Cade and I secretly ate a ridiculous number of these muffins. We could NOT stop!!! It would be 9:30 at night and Cade would give me a little look and both of us would be racing to pop the next muffin into the microwave. We looooove this recipe and we know that you will too.
Can You Bake Muffin Batter In a Loaf Pan?
Muffins can be turned into quick bread by following a few simple steps.
Set the oven rack in the middle position.
Decrease the oven temperature by 50 degrees, and bake until a toothpick inserted in the center of the loaf comes out either “with few moist crumbs attached” or “clean”.
This will take about 60 to 70 minutes.
Is There A Difference Between Cocoa and Dutch Cocoa?
Regular cocoa is intense and full flavored; it’s also somewhat acidic.
Dutch-processed cocoa is treated with an alkali to neutralize its acidity.
The treatment process, smoothes and mellows the cocoa’s flavor and darkens its color.
Can Bananas Be Eaten When the Peel is Dark?
In most cases, brown bananas are safe to eat.
Bananas are picked green, then as the fruit ripens, the peel changes from green to yellow, and then to yellow with a few brown speckles.
It gradually turns dark brown and becomes softer and sweeter, though it will eventually go bad.
Although the peels will turn dark brown, the inside of the bananas remains fresh and flavorful for several days.
If the bananas are too ripe for your liking, use them in smoothies or banana bread.
More Delicious Muffin Recipes!
- Blueberry Muffins
- Costco Copycat Pumpkin Crumb Muffins
- Blackberry Pie Muffins
- Double Chocolate Zucchini Muffins
- Chocolate Chip Pumpkin Muffins
- Nutella Stuffed Double Chocolate Muffins
- Pumpkin White Chocolate Chip Muffins
- Blackberries and Cream Muffins
- Nutella Swirled Pumpkin Muffins
- Lemon Poppy Seed Muffins
- Nutella Stuffed Peanut Butter Banana Muffins
- Zucchini Muffins
Double Chocolate Banana Muffins
Double Chocolate Banana Muffins
- 1/4 cup cocoa, plus 1 teaspoon
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 cup shortening , or butter
- 2 large eggs
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 1 cup bananas, mashed *about 2 medium bananas
- 1 1/2 cup semi sweet chocolate chips
- Preheat the oven to 375 degrees.
- Line a jumbo muffin tin with jumbo cupcake liners or use regular muffin tin but see note baking times.
- In a medium bowl, whisk the cocoa, flour, baking soda, baking powder, cream of tartar and salt together.
- Set aside.
- In a large mixing bowl, beat the shortening, sugar, eggs and vanilla until smooth.
- Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana.
- Add the chocolate chips, fold in to combine and spoon 2/3 full in the muffin tin.
- Bake for 25-30 minutes and allow to cool.
If making regular sized muffins decrease the time to 15-20 minutes or until a toothpick comes out clean. muffins can be frozen for up to 3 months
The Secret to Perfect Scrambled Eggs
Lemon Poppy Seed Muffins- Dessert Now Dinner Later
Hi!! they do not sell chocolate chips where i stay, can i cut up a slab of milk chocolate??
Whitni @ A Cookie & A Kiss
I just made these and they are SO GOOD. I made normal sized muffins and the cooking time was perfect for them! I will have to use shortening next time and see how they change! Thanks for sharing!
Yay! I’m so glad! Shortening just makes them softer, but I love the butter flavor. Just depends on what you’re looking for haha
Is there any substitute for cream of Tartar?
Hi Khushi, For every 1/2 teaspoon of baking soda in the recipe, use 1 teaspoon lemon juice or white vinegar.
Hi, I just tasted a warm, fresh out of the oven, muffin and it was to die for!! I asked you on IG about the cream of tartar, which we don’t have here in The Netherlands. I found online that I could also substitute it with lemonjuice. Just a teaspoon. So I did.
I never make muffins and especially nothing chocolate because it gets to dark to quick in my oven. So I lowered the temp a bit and gave it a go. Boy oh boy did they taste good!! Your tip about heating them up in the microwave is a good one. I’ll do that.
Oh and I sent a picture of them to my husband who was at work. He showed it to his co-workers. If I could make 20 of them for tomorrow!! Ehh maybe next time. haha.
But anyway, to make a long story short. Sorry for that. I am a bit proud of myself that they came out so good. I’ll be maken them again. Thank you for the recipe.
I love this Tessa! You can also just use equal amounts of baking soda and baking powder instead of cream of tartar as it just helps puff the muffins and adds a little to flavor which really wont be missed. I totally have had my husband’s work ask for them too! One day I’ll send some. 🙂
hi honey ,tnx for recipe,only i dont understand ,use cocoa powder ?
I sara, I’m not sure I understand your question. These muffins do call for cocoa powder and when to use it is listed in the directions.
I have had this recipe printed and sitting on top of my huge pile of ripe bananas just waiting to be made and every time I walk into the kitchen I drool looking at the picture…I am crossing my fingers I can find the time to make them this weekend!
That’s exactly how we were through testing. The bananas would go freckly and we would all get so excited!
I made these yesterday for breakfast and they were SO good. I have a few more bananas that are ripe and I will be making these again this week. Thanks and YUM!
Yay!! I’m so thrilled! Thanks, Jamie!
Dorothy @ Crazy for Crust
They look AMAZING!!
Kayle (The Cooking Actress)
I love your list!!! Totally sold me-these muffins look like pure AMAZINGNESS
Heather @ Shards of Lavender
Gotta love a muffin that rivals Cosco’s! Plus you get to have the aroma of fresh baked chocolate in your house… I can guarantee these will be a hit with my husband and kids. Now, I’m off to look at your Blueberry Pancake Bake:)
Erica @ Cannella Vita
Yum! These look amazing! I am just like you… I always pop muffins in the microwave before eating them (especially when there are chocolate chips involved).
Right?! It’s the only way to eat them!
Anna @ Crunchy Creamy Sweet
Loving these chocolate packed muffins! Way to start a day right! Pinned!
Thanks Anna!! Chocolate in the morning is never a bad thing.
You know I can’t wait to try these!!
I should have had you over!
This muffins look absolutely delicious. It’s on my bake list for the weekend. Pinned Pinned Pinned
We hope you love them!
Thalia @ butter and brioche
These muffins look delicious! Banana and Chocolate is the perfect flavour combination, so I can imagine how good these would taste!
Thanks so much Thalia!
These look moist and full of chocolate flavor. I want to try these!
Thanks girl! XOXO!
These muffins look perfect!
These won’t last too long at out house. Especially after my sons baseball game on Saturday.
Oh, they will love them!
Alison @ Ingredients, Inc
these look fabulous! Your site looks amazing! Just sent you a DM on twitter!!
Barbara @ Barbara Bakes
Carrian these muffins do look irresistible!