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Double Chocolate Banana Bread Muffins
Ultra moist, rich, and chocolatey, these Double Chocolate Banana Bread Muffins are the perfect mix between banana bread and a fudgy chocolate muffin. Made with ripe bananas, cocoa, and a blend of brown and white sugar, they come out soft, fluffy, and loaded with chocolate flavor.
Ingredients
Instructions
- Step 1
Mash the bananas in a large bowl, then whisk in the eggs, Greek yogurt, and melted butter until smooth. Add the white sugar and brown sugar and mix until fully combined.
- Step 2
In a separate bowl, mix the flour, cocoa powder, baking powder, and baking soda. Add the dry ingredients to the wet mixture and fold gently until just combined, do not overmix.
- Step 3
Fold in the 100 g dark chocolate chips. The batter will be thick, that’s perfect for moist muffins.
- Step 4
Line your muffin tin and divide the batter evenly.
- Step 5
Bake for 5 minutes at 200°C, then reduce to 180°C and bake for another 18 minutes. This high-heat start creates the signature high muffin top.
- Step 6
Let the muffins rest in the tray for 5 minutes, then transfer to a rack. Serve warm for melty chocolate centers or at room temperature for a fudgier texture.
Tips & Tricks
Per serving
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