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.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 regular muffins

Calories: 254 kcal per serving

Ingredients

¾ cup - ripe bananas bananas
2 - eggs
½ cup - Greek yogurt
6 tablespoons - butter
1 ¾ cups - all-purpose flour
⅓ cup - cocoa powder
2 teaspoons - baking powder
1 ½ cups - baking soda
¼ cup - white sugar
½ cup - brown sugar
½ cup - dark chocolate chips

Instructions

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.
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.
Fold in the 100 g dark chocolate chips. The batter will be thick, that’s perfect for moist muffins.
Line your muffin tin and divide the batter evenly.
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.
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.

Nutrition