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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
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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
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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
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