Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen

Double Chocolate Banana Muffins

Teresa Ambra

Okay, prepare yourself for one of the most delicious muffins you will ever eat! That’s right. Double Chocolate Banana Muffins have superior taste and texture and, [NEWS FLASH] they’re a great way to use up overripe bananas! These muffins use both cocoa and miniature chocolate chips in the batter, then more miniature chocolate chips are sprinkled on top along with sugar. The outcome is both sensational and deeply satisfying.

Follow Me On Instagram!

Last month our church welcomed a new youth pastor and his wife. One of the gals in our Sunday school class has two boys in our youth program and they teach a middle school boys Bible Study every other Sunday night. So she was asked to hostess a “come and go” reception in her home for youth and our new youth pastor and his wife. I offered to provide some sweet treats (naturally). I had a lot of bananas I wanted to use up again, so I made three different kinds of chocolate muffins with bananas in them, plus a strawberry dessert.

Debra said my “desserts” went like hot cakes. The kids gobbled them up in no time flat with no leftovers. 🙂 I decided to make muffins because they’re easier than cupcakes (no icing required on these), and also a little quicker than some desserts. Plus, I’d been dying to try these muffin recipes after seeing them on Pinterest.

Yes, these muffins taste as good, if not better, than they look. While I used them for a dessert, they’re great for a breakfast treat or a midday snack as well. I liked using miniature chocolate chips rather than the regular size because it seemed like the muffins were more chocolaty as a result.

The only thing I really changed from the original recipe was how I baked the muffins. If you bake muffins at a flat 350 the entire length of baking time, they usually don’t raise very well. I started the muffins at 425 and baked them 5 minutes at that temperature before lowering the temperature to 350 and baking them an additional 15 minutes or so. That way the extra heat causes the muffins to raise quickly, and then the reduced temperature enables them to hold their shape without flattening out.

If you’re looking for a fabulous muffin recipe, then you need to give Double Chocolate Banana Muffins a try really soon. They are sure to be a hit with your family for any time or occasion including holidays, country breakfasts, tailgating parties, or just because….And don’t think you have to make these muffins just for breakfast either. They’re great any time of the day or night!

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Double Chocolate Banana Muffins make a great snack for anytime of the day or night!

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Miniature chocolate chips grace the batter as well as the top of these muffins for rich, chocolaty flavor.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Double Chocolate Banana Muffins will soon become a family favorite.

Here’s what I did.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

I used these ingredients.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Place sugar, cocoa, egg, mashed bananas, baking soda and baking powder in a mixing bowl.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Add oil and whisk to combine. Don’t whisk too hard, it’s okay to have banana clumps.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add miniature chocolate chips.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Stir ingredients with a wooden spoon to combine, but only just until moistened. Don’t overmix.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Spray muffin tins with cooking spray. Divide batter between 14 muffin tins. Sprinkle additional miniature chocolate chips on top. Sprinkle with granulated sugar.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Bake at 425 for 5 minutes. Reduce heat to 350 and bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

All the kids raved over these delectable muffins. 

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

If you want a chocolate treat for friends or family, Double Chocolate Banana Muffins is a great option.

Here’s the recipe.

DOUBLE CHOCOLATE BANANA MUFFINS

(Recipe adapted from Chef-in-Training)

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen

Double Chocolate Banana Muffins

Teresa Ambra
These scrumptious muffins are great for holiday breakfasts or any time you want a dose of chocolate. These have miniature chocolate chips in the batter and sprinkled on top. Also a great way to use up overripe bananas!
5 from 1 vote
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
Calories 296 kcal

Equipment

  • 2 12-tin regular muffin pans
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 whisk
  • measuring cups
  • measuring spoons
  • muffin liners if desired

Ingredients
  

  • 1 1/2 cups mashed bananas
  • 1/3 cup canola oil or use coconut oil or avocado oi
  • 1 large egg
  • 1 cup granulated sugar
  • 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/4 cup cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 cup miniature chocolate chips
  • 1/2 cup miniature chocolate chips for the top
  • 1/3 cup granulated sugar for sprinkling on top

Instructions
 

  • Preheat oven to 425°.
  • Mix bananas, sugar, oil, egg, cocoa, baking soda, and baking powder with a whisk until well combined.
  • It’s okay to have pieces of banana, so don’t whisk too hard.
  • Add flour and a cup of miniature chocolate chips.
  • Stir gently with a wooden spoon just enough to moisten the batter.
  • Do not overmix.
  • Spray muffin pans with cooking spray.
  • Spoon muffin batter evenly into 14 different muffin tins.
  • Sprinkle miniature chocolate chips on top of each muffin. (I didn’t measure but I probably added between 1-2 teaspoons of miniature chocolate chips on each muffin.)
  • Sprinkle each muffin with approximately one teaspoon of sugar.
  • Bake at 425° for 5 minutes.
  • Reduce oven to 350° and bake about 20 minutes longer, or until a toothpick inserted in center comes out clean.
  • Cool.

Notes

NOTE:The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.
 
Recipe adapted from Chef-in-Training.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 296kcalCarbohydrates: 49gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 16mgSodium: 125mgPotassium: 129mgFiber: 2gSugar: 34gVitamin A: 78IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Keyword bananas, breakfast, brunch, chocolate, chocolate chips, muffins
Tried this recipe?Let us know how it was!

 

[b]Double Chocolate Banana Muffins[/b]
 
Recipe Type: Breads, Rolls and Muffins
Cuisine: American
Author: Teresa Ambra adapted from [url href=”http://www.chef-in-training.com/2014/09/chocolate-banana-muffins/” target=”_blank”]Chef-in-Training[/url]
Prep time:
Cook time:
Total time:
Serves: 14
These scrumptious muffins are great for holiday breakfasts or any time you want a dose of chocolate. These have miniature chocolate chips in the batter and sprinkled on top. Also a great way to use up overripe bananas!
Ingredients
  • 1 ½ cups mashed bananas
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup sugar
  • 1 ½ cups [url href=”http://www.goldmedalflour.com/” target=”_blank”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • ¼ cup cocoa
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • 1 cup miniature chocolate chips
  • miniature chocolate chips for the top
  • sugar, for sprinkling on top
Instructions
  1. Preheat oven to 425°.
  2. Mix bananas, sugar, oil, egg, cocoa, baking soda, and baking powder with a whisk until well combined.
  3. It’s okay to have pieces of banana, so don’t whisk too hard.
  4. Add flour and a cup of miniature chocolate chips.
  5. Stir gently with a wooden spoon just enough to moisten the batter.
  6. Do not overmix.
  7. Spray muffin pans with cooking spray.
  8. Spoon muffin batter evenly into 14 different muffin tins.
  9. Sprinkle miniature chocolate chips on top of each muffin. (I didn’t measure but I probably added between 1-2 teaspoons of miniature chocolate chips on each muffin.)
  10. Sprinkle each muffin with approximately one teaspoon of sugar.
  11. Bake at 425° for 5 minutes.
  12. Reduce oven to 350° and bake about 20 minutes longer, or until a toothpick inserted in center comes out clean.
  13. Cool.
 
Notes
The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.
Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

I thought Double Chocolate Banana Muffins were delicious.

Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen | these fabulous #breakfast #muffins have double the #chocolate flavor and sprinkled with sugar.

Making a batch of Double Chocolate Banana Muffins is a great way to use up overripe bananas.

You may also enjoy these delicious recipes!

Chocolate Banana Bread Streusel Muffins

Chocolate Banana Bread Streusel Muffins | Can't Stay Out of the Kitchen

Chocolate Banana Streusel Muffins

Chocolate Banana Streusel Muffins | Can't Stay Out of the Kitchen | these delicious #muffins are irresistible. They're filled with #bananas & topped with a streusel made from miniature #ChocolateChips & brown sugar. Once the muffins bake, the top turns to #toffee! So mouthwatering. #breakfast #chocolate #HolidayBreakfast #Easter #MothersDay #EasterBreakfast #MothersDayBreakfast #ChocolateMuffins #BananaMuffins #ToffeeMuffins

Chocolate Chip Banana Coffee Cake

Chocolate Chip Banana Coffee Cake | Can't Stay Out of the Kitchen | this rich, decadent, chocolaty #CoffeeCake will knock your socks off. While we served it for #breakfast, it's also great as a #dessert. It's loaded with #bananas, #walnuts & miniature #ChocolateChips. It has a fudgy #chocolate glaze that amps up the flavors even more! #ChocolateChipBananaCoffeeCake #Holiday #HolidayBreakfast #Thanksgiving #Christmas #cake #ChocolateDessert #BananaDessert
Double Chocolate Banana Muffins | Can't Stay Out of the Kitchen

Double Chocolate Banana Muffins

Teresa Ambra
These scrumptious muffins are great for holiday breakfasts or any time you want a dose of chocolate. These have miniature chocolate chips in the batter and sprinkled on top. Also a great way to use up overripe bananas!
5 from 1 vote
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
Calories 296 kcal

Equipment

  • 2 12-tin regular muffin pans
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 whisk
  • measuring cups
  • measuring spoons
  • muffin liners if desired

Ingredients
  

  • 1 1/2 cups mashed bananas
  • 1/3 cup canola oil or use coconut oil or avocado oi
  • 1 large egg
  • 1 cup granulated sugar
  • 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/4 cup cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 cup miniature chocolate chips
  • 1/2 cup miniature chocolate chips for the top
  • 1/3 cup granulated sugar for sprinkling on top

Instructions
 

  • Preheat oven to 425°.
  • Mix bananas, sugar, oil, egg, cocoa, baking soda, and baking powder with a whisk until well combined.
  • It’s okay to have pieces of banana, so don’t whisk too hard.
  • Add flour and a cup of miniature chocolate chips.
  • Stir gently with a wooden spoon just enough to moisten the batter.
  • Do not overmix.
  • Spray muffin pans with cooking spray.
  • Spoon muffin batter evenly into 14 different muffin tins.
  • Sprinkle miniature chocolate chips on top of each muffin. (I didn’t measure but I probably added between 1-2 teaspoons of miniature chocolate chips on each muffin.)
  • Sprinkle each muffin with approximately one teaspoon of sugar.
  • Bake at 425° for 5 minutes.
  • Reduce oven to 350° and bake about 20 minutes longer, or until a toothpick inserted in center comes out clean.
  • Cool.

Notes

NOTE:The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.
 
Recipe adapted from Chef-in-Training.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 296kcalCarbohydrates: 49gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 16mgSodium: 125mgPotassium: 129mgFiber: 2gSugar: 34gVitamin A: 78IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Keyword bananas, breakfast, brunch, chocolate, chocolate chips, muffins
Tried this recipe?Let us know how it was!

3 Comments

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Previous Post Next Post