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.
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 make a great snack for anytime of the day or night!
Miniature chocolate chips grace the batter as well as the top of these muffins for rich, chocolaty flavor.
Double Chocolate Banana Muffins will soon become a family favorite.
Here’s what I did.
I used these ingredients.
Place sugar, cocoa, egg, mashed bananas, baking soda and baking powder in a mixing bowl.
Add oil and whisk to combine. Don’t whisk too hard, it’s okay to have banana clumps.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add miniature chocolate chips.
Stir ingredients with a wooden spoon to combine, but only just until moistened. Don’t overmix.
Spray muffin tins with cooking spray. Divide batter between 14 muffin tins. Sprinkle additional miniature chocolate chips on top. Sprinkle with granulated 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.
All the kids raved over these delectable muffins.
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)
- 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
- 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.
I thought Double Chocolate Banana Muffins were delicious.
Making a batch of Double Chocolate Banana Muffins is a great way to use up overripe bananas.