These Double Chocolate Banana Muffins are perfect for breakfast, brunch, snack or dessert. Make double batch, freeze them and enjoy whenever you feel like having this sweet treat!
Beat the sugar and butter until fluffy. Add eggs, one at a time. Beat well after each addition. Add mashed bananas and mix well.
Combine flour, cocoa powder and baking powder. Sift these into the mixture and stir until well combined.
At last, stir in the chocolate chips. Scoop the batter into silicone muffin molds or muffin tray lined with muffin paper cups.
Bake for 20 minutes or until done.
Enjoy!
Notes
I get 10 medium muffins out of this recipe. You might get more or less and this will depend on the size of your muffin tray or muffin cases.
If you like more chocolate-y flavor, increase the amount of chocolate chips from ¼ cup to ½ cup.
Make sure your bananas are ripe when making this recipe.
You can also make ahead the batter and store it in the fridge overnight.
They are freezer friendly – just pack them into zip-lock bags and freeze.
Brown sugar can be substituted with granulated or cane sugar (when using cane sugar, you will get less sweet muffins).
Course: Dessert
Cuisine: American
Keyword: Chocolate Muffins Recipe, How to make Muffins
Nutrition Facts
Double Chocolate Banana Muffins
Amount per Serving
Calories
229
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Cholesterol
57
mg
19
%
Sodium
21
mg
1
%
Potassium
270
mg
8
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
3
g
6
%
Vitamin A
355
IU
7
%
Vitamin C
2.1
mg
3
%
Calcium
79
mg
8
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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