Go Back
double chocolate banana muffins cooling on a wire rack.
Print

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins are MOIST, tender, and so easy to make! These bakery-quality muffins are ready in just 30 minutes!
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 17 muffins
Author Tessa Arias

Ingredients

  • 1 1/4 cups (159 grams) all-purpose flour, measured correctly
  • 1/2 cup (43 grams) Dutch-process cocoa powder
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon instant espresso powder, optional
  • 1/2 teaspoon ground cinnamon, optional
  • 1 1/2 cups (354 grams) mashed banana (from about 3-4 very overripe bananas)
  • 1/2 cup (114 grams) sour cream, at room temperature
  • 2 large eggs, lightly beaten, at room temperature
  • 1/3 cup (80 grams) vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup (128 grams) semisweet chocolate chips
  • 1/3 cup (64 grams) mini semisweet chocolate chips, for topping

Instructions

  • Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
  • In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
  • In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
  • Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
  • Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.