Double chocolate banana muffins

When banana bread meets a chocolate muffin, you get something that feels like dessert but is completely acceptable at breakfast. These double chocolate banana muffins are deeply chocolatey, moist from the ripe banana, and studded with chocolate chips that melt into pockets of richness in every bite. They’re the best use of overripe bananas you can think of, and the whole batch bakes in under 25 minutes. Keep them in the freezer and you’re always one microwave minute away from a genuinely great chocolate treat.

• Swap: Use unsweetened applesauce in place of oil to reduce fat — the banana keeps everything moist so you won’t miss it.
• Make-ahead: These freeze perfectly; bake a double batch and freeze individually wrapped for up to 2 months.
• Storage: Store at room temperature in an airtight container for 3 days or refrigerate for up to 1 week.
• Variation: Add a spoonful of peanut butter swirled into each muffin before baking for a chocolate-peanut butter banana combo.
• Serving: Serve warm with a cold glass of milk or slice in half and spread with a thin layer of almond butter.

If I have some banana’s looking like they are on their way out you can bet it’s going to be a baking day! I was in the mood for muffins…and chocolate, because let’s face it, when I am not in the mood for chocolate 😉 These double chocolate muffins are delicious, full of chocolate flavor and nice and moist.

5 from 2 votes

Double chocolate banana muffins

By: Drizzle

Servings: 12

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

4sp or 3pp each

Ingredients 

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• ▢ 3 Tbsp sugar
• ▢ 1 egg
• ▢ 2 Tbsp egg whites
• ▢ 3 ripe bananas, mashed
• ▢ 1/4 cup unsweetened apple sauce
• ▢ 1 tsp vanilla
• ▢ 1 1/4 cup flour
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 3 Tbsp mini chocolate chips

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Instructions 

• Preheat oven to 350F, spray a 12 hole muffin tin and set aside.
• In a large bowl using an electric mixer beat together your sugar and egg plus egg whites.
• Stir in your mashed bananas, apple sauce and vanilla, mix well.
• Mix in your flour, cocoa, baking powder and soda, fold in your chocolate chips.
• Divide into 12 regular sized muffins, bake in oven for 18-20 minutes. Makes 12 muffins at 4 sp or 3pp each, best stored in fridge.
• Nutritional info (not including bananas) per muffin .. Calories 107.. Fat 2g… Saturated fat 1.1g… Carbs… 21.4g… Fiber 1.8g… Sugars 8.7g… Protein 2.8g

Additional Info

Course: Baking

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