Double Chocolate Banana Muffins

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Double Chocolate Banana Muffins

Oh mama, these Double Chocolate Banana Muffins are pure magic straight from the oven! They're soft and fluffy with the perfect balance of rich cocoa and sweet, ripe bananas—and don’t even get me started on those melty chocolate chips in every bite!

Prep Time10

Cook Time30

Total Time40

Course: Over 200 Favorite Easy Breakfast Recipes

Keyword: banana, breakfast, chocolate, muffins

Servings: jumbo muffins

Author: Carrian Cheney

Equipment

Ingredients

1/4 Cup Cocoa plus 1 teaspoon
1 ¾ 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
1/2 teaspoon Vanilla
2/3 Cup Sugar
1 Cup Bananas mashed *about 2 medium bananas
1 ½ Cup Semi Sweet Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F.
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.
1/4 Cup Cocoa, 1 ¾ Cup Flour, 1/2 teaspoon Baking Soda, 2 teaspoons Baking Powder, 1/2 teaspoon Cream of Tartar, 1/4 teaspoon Salt
Set aside.
In a large mixing bowl, beat the shortening, sugar, eggs and vanilla until smooth.
1/3 Cup Shortening, 2 Large Eggs, 2/3 Cup Sugar, 1/2 teaspoon Vanilla
Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana.
1 Cup Bananas
Add the chocolate chips, fold in to combine and spoon 2/3 full in the muffin tin.
1 ½ Cup Semi Sweet Chocolate Chips
Bake for 25-30 minutes and allow to cool.

Video

Notes

You can use butter or shortening, but the shortening seems to make a softer muffin.

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.

Nutrition