Double Chocolate Banana Muffins
These soft Double Chocolate Banana Muffins are packed with fudgey chocolate chips and flavorful banana chunks. A quick and rich addition to a breakfast favorite!
These Double Chocolate Banana Muffins are the perfect breakfast (or snack) when you're looking for something on the sweet side. With a perfectly cracked muffin top, they are oh so chocolatey, and the banana flavor comes through perfectly.
Best eaten slightly warm (I always nuke my leftovers in the microwave for 15 seconds), the pockets of melted chocolate chips make them feel extra luxurious for such a simple baked good!
Anyway, these guys deserve a gold star. Maybe we should put them on a t-shirt with some text, "Ain't got muffin on me." 10/10 would buy. I'll let you know when they're up for sale ?
This recipe takes 45 minutes maximum from start to finish and you only need a few bowls! Start by mashing the bananas (extra ripe brown spotty bananas) - breaking them down quite a bit, but still leaving some chunks throughout.
STEP 1. Whisk together the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) until combined, then stir in the chocolate chips.
STEP 2. In another bowl, whisk together the wet ingredients (sugar, egg, oil, vanilla) vigorously for about 30 seconds. Stir in the mashed bananas with a rubber spatula or wooden spoon, then finally the sour cream.
STEP 3. Add the wet mixture to the dry mixture and carefully mix and fold to combine (be sure to scoop from the bottom in a "J" motion). Fold until all of the flour is just incorporated. The batter is thick - take care not to over mix or else your muffins will be tough and rubbery!
The recipe makes enough for 15 muffins. Line a 12-hole muffin tin with liners and spray lightly with cooking spray. Don't have liners? Check out this video on how to make your own DIY cupcake/muffins liners. Using a cookie scoop or large spoon, fill each liner to the top. Just place the batter in, don't smooth it down. Alternatively, if not using liners, spray the muffin tin directly and fill to ¾ full.
STEP 4. Bake the muffins in a preheated 400℉ oven for 14-17 minutes. A toothpick pierced into the center will come out clean (don't let a gooey chocolate chip fool ya!). After about five minutes, remove the muffins to a wire cooling rack.
With the extra batter, you can do a few things:
- Bake 3 more muffins.
- Bake mini muffins (check for doneness at 5 minutes).
- Make muffin tops! Spray a cookie sheet with cooking spray and spoon the batter into 3 equal dollops. Bake for about 10 minutes, and then you have a lovely muffin top to snack on (slathered with salted butter, obviously).
Sour Cream vs Greek Yogurt
While I recommend using full fat sour cream for this recipe, whole milk greek yogurt can be used in its place, if necessary. Sour cream has a higher fat content than greek yogurt, so using greek yogurt will produce a slightly less tender and less textured muffin.
Want more banana recipes?
- Peanut Butter Banana Oatmeal Bars
- Banana Nut Muffins
- Banoffee Cream Pie
Double Chocolate Banana Muffins
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup dutch processed cocoa powder (50g)
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup chocolate chips dark or semi-sweet (130g)
- 1 large egg room temperature
- 3/4 cup granulated sugar (150g)
- 2 large bananas very ripe (~130g)
- 1 teaspoon vanilla extract or paste
- 1/4 cup canola oil (60g)
- 1 cup full-fat sour cream room temperature (240g)
- Preheat the oven to 400℉ and line muffin tins with cupcake liners, if using.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add in the chocolate chips and give it a toss, then set aside.
- Mash the bananas, breaking them down, but leaving them slightly chunky.
- In a separate bowl, whisk together the egg, sugar, vanilla, and canola oil vigorously for about 30 seconds. Add the bananas and mix, then fold in the sour cream until it comes together.
- Add the wet ingredients to the dry ingredients and fold together using a rubber spatula or large wooden spoon. As soon as the mixture comes together, stop mixing (or else your muffins will get tough). The batter is very thick, so work the mixture together slowly.
- Spray the liners with cooking spray, then divide the batter evenly between the muffin liners, filling each liner to the top. Toss a few extra chocolate chips on top of each muffin.
- Bake for 14 - 17 minutes. Test the center with a toothpick - it should come out clean with no wet batter.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
- Store the muffins at room temperature in a Tupperware container or Ziplock bag for up to three days. You can also freeze the muffins in a tightly sealed Ziplock bag and defrost them at room temperature.