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Double Chocolate Banana Muffins
5 from 4 votes

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins are MOIST, tender, and so easy to make! These bakery-quality muffins are ready in just 30 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 17 muffins
Course: Dessert, Breakfast, Snacks, Brunch
Cuisine: American

Ingredients

  • 1 1/4 cups all-purpose flour measured correctly, 159 grams
  • 1/2 cup Dutch-process cocoa powder 43 grams
  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup light brown sugar 100 grams
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt fine
  • 1/2 teaspoon instant espresso powder optional
  • 1/2 teaspoon ground cinnamon optional
  • 1 1/2 cups banana from about 3-4 very overripe bananas, mashed, 354 grams
  • 1/2 cup sour cream at room temperature
  • 2 egg at room temperature, large, lightly beaten
  • 1/3 cup vegetable oil 80 grams
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/3 cup mini semisweet chocolate chips for topping, 64 grams

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
  3. In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
  4. Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
  5. Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.