Double Chocolate Banana Muffins
User Reviews
5
Double Chocolate Banana Muffins
Description
These muffins mix vegetable oil, sugar, eggs, vanilla, mashed bananas, and vanilla yogurt to create a moist base. The dry ingredients—a combination of all-purpose flour, cocoa powder, baking powder, baking soda, and salt—add structure and chocolate intensity. Folding in semi-sweet chocolate chips provides bursts of melted chocolate throughout.
The baking technique starts at 425°F for a few minutes to achieve oven spring and domed tops, then reduces to 375°F to bake through without drying out. The finished muffins are soft with a tender crumb, rich chocolate flavor, and noticeable banana sweetness.
Leftover muffins reheat well in the microwave, intensifying melted chocolate chips within. They are suitable for breakfast or snacks.
Ingredients
- 1/3 cup vegetable oil
- 1 cup sugar granulated white
- 2 egg
- 2 tsp vanilla extract
- 2-3 banana mashed, extremely ripe
- 3 tbsp vanilla yogurt
- 1 1/3 cup all-purpose flour
- 2/3 cup cocoa powder
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 425°. Prepare muffin cups with either cooking spray or liners.
- With a hand or stand mixer, mix the oil and sugar together until smooth, then add the eggs, vanilla, banana, and yogurt. Mix until combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir until combined, being careful not to over mix. Fold in the chocolate chips.
- Fill muffin cups all the way. Bake at 425° for 5 minutes, then turn down oven to 375 (you don't need to take out muffins, just change the temperature of the oven) then and continue baking for 10-12 minutes or until fully cooked. Enjoy!
Notes
- These muffins are even better warmed slightly in the microwave for 10-12 seconds to melt the chocolate chips again.
- The recipe originates from Just So Tasty with slight tweaks to improve texture and flavor.
User Reviews
Overall Rating
5
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