Double Chocolate Banana Muffins

3 Chocolate Banana Muffins on a serving board

4.80 from 5 votes

Double Chocolate Banana Muffins

Perfect for chocolate and banana lovers out there. These double chocolate banana muffins are really easy to make and to keep things even easier, this recipe uses only basic baking ingredients. You just mix and whisk by hand, that's it. These muffins are super fluffy, packed with chocolaty goodness and yes, super yum!

Prep Time15

Cook Time23

Passive Time10

Total Time48

Servings: muffins

Author: Bea & Marco

Ingredients

Dry Ingredients

1 ½ cup all purpose flour (195 g)
⅔ cup unsweetened cocoa powder (50 g)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Buttermilk

½ cup full fat milk (125 ml), room temperature
½ tablespoon vinegar

Wet Ingredients

½ cup sugar (100 g)
⅓ cup oil (80 ml)
2 large eggs , room temperature
1 teaspoon vanilla extract
4 ripe bananas (400 g), mashed
1 cup chopped semisweet chocolate (180 g)

Instructions

Dry Ingredients

Sift all ingredients into a bowl, mix well with a spoon and set aside.

Buttermilk

Add both ingredients into another bowl and leave for 10 minutes.

Wet Ingredients

Add all ingredients, except chopped chocolate, into the buttermilk bowl. Mix everything well using a hand whisk. Now add in dry ingredients and mix until everything is well combined, do not over mix.
Finally add in ¾ amount of chopped chocolate into the mixture and give it one last mix. Reserve the chocolate balance for topping.

Baking

Using an ice cream scoop, divide batter evenly into 18 lined muffin pans. Sprinkle the reserved chocolate on top. Bake in a preheated oven at 350ºF (175ºC), using upper and lower heat, on lower ⅔ rack, for 23 minutes or until a skewer inserted in the center comes out clean.
Remove from the oven and cool completely (if you can wait that long!). Enjoy!

Nutrition