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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

When I was making breakfast this morning several sad looking bananas caught my eye, and I immediately thought, “Ugh, I have to do something with those.” Making banana bread when I really wanted to be making double chocolate chip cookies seemed so wrong, so I pushed aside the little Wedding Fairy and decided to create a Double Chocolate Banana Muffin recipe. I am so glad I did!

Double Chocolate Banana Muffins

In case you are wondering, the little Wedding Fairy is that voice in my head that keeps nagging me to stop eating sweets and threatening that if I don’t, I’ll be too chubby for my wedding dress. She may have a point, but this morning plain banana bread just wouldn’t do!

Double Chocolate Banana Muffins

I started with a basic banana bread recipe from Betty Crocker Cookbook 1984 Edition and then got a little crazy. The ensuing recipe doesn’t resemble the original in the slightest, but these Double Chocolate Banana Muffins are so moist and intensely chocolaty that I think Betty Crocker would approve. The chocolate and banana are in perfect proportion, so both flavors shine. It’s magical. Really.

Double Chocolate Banana Muffins

If I am honest with myself (and my Wedding Fairy), then I should acknowledge that the finished product is really more a cupcake than a muffin. I took to Google with my highly scientific question and decided that Stefani from The Cupcake Project had the best answers. Despite evidence to the contrary, I maintain that the difference between muffins and cupcakes is that muffins have no frosting and can be shamelessly eaten for breakfast! These Double Chocolate Banana Muffins are worth getting out of bed for!

Double Chocolate Banana Muffins
Recipe Type: Muffins
Author: Lindsey @ AHC
Prep time:
Cook time:
Total time:
Serves: 15
Ingredients
  • 1 ½ cups All Purpose Flour
  • ½ cup Dutch-processed cocoa powder (I use Droste – It’s divine.)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, well beaten
  • ½ cup whole milk
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup canola oil
  • 1 ¼ cups mashed, ripened bananas (~3 large bananas)
  • ½ cup semi-sweet chocolate chips
Instructions
  1. Pre-heat oven to 350° F.
  2. Butter and dust 12-16 muffin tins with cocoa powder or use liners. I made 12 muffins and one tiny loaf for the freezer.
  3. Sift the first five ingredients together in a medium bowl and set aside. I measure my flour by spooning flour into my baking cup directly from the bag until it is slightly mounded. Level with a sharp knife. Do not tap cup or in any way compact your flour.
  4. Mix sugars, egg and oil well with a wooden spoon.
  5. Add milk and vanilla and mix until completely incorporated.
  6. Add dry ingredients and gently mix with wooden spoon until mostly incorporated but some lumps remain.
  7. Add bananas and chips and lightly mix only until banana is distributed throughout batter. You should still have lumps.
  8. Scoop batter into tins until ¾ full.
  9. Bake at 350° F for 15-20 minutes or until a toothpick inserted into the center comes out with only some crumbs attached. Make sure that you didn’t just hit a chocolate chip because melted chocolate can make your muffins appear underdone. We don’t want that!
  10. Sprinkle with coarse granulated sugar.
  11. The original recipe is at the bottom if, for some odd reason, you would rather have old-fashioned banana bread instead.

 

Double Chocolate Banana Muffins

I will warn you that when stored in an airtight container, the sugar sprinkles dissolve and will make the tops of the “muffins” shiny and moist. They still taste just as amazing!

Double Chocolate Banana Muffins

I have never had a moister banana muffin than these Double Chocolate Banana Muffins. My first bite (and then second and third) was pure ecstasy!

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Old Fashioned Banana Bread

The original Betty Crocker Banana Bread Recipe

44 Comments

  • Kayle (The Cooking Actress)
    June 20, 2013 at 8:30 am

    Man, that wedding fairy sounds annoying 😉 ((although I know I’ll have a loud one once I get engaged :P)) These muffins looks delectable! I love chocolate and bananas, especially for breakfast 😉

    Reply
    • AmericanCooking22
      June 20, 2013 at 9:03 am

      She is horrible! And so far completely ineffectual. I ate three of these “muffins” yesterday and I have been eyeing them already this morning. Bad!

      Reply
  • Miss Kim @ behgopa
    June 21, 2013 at 3:30 am

    lol I don’t blame you for not listening to the Wedding Fairy. I wouldn’t be able to resist either. I’ve never tried the banana/chocolate combination in muffins before, but they look really tasty. I would have thought that the chocolate flavor might overpower the banana flavor (or vice versa), but I’m happy to hear that both flavors shine magically without outshining each other. Your last post totally made me crave peach cobbler. I’m still waiting to have time to make that (hopefully next week). But I also want to try these muffins too! Maybe next week, I’ll make time for some baking at home. I cook/bake all day at work. So when I come home, I don’t want to even step into the kitchen. But I have some more time next week, so I hope to make some of these yummy goodness and indulge!

    Reply
    • AmericanCooking22
      June 21, 2013 at 9:26 am

      Several years ago I tried some banana chocolate bread recipes and my complaint was always that the banana flavor was lost but the chocolate flavor was chocolatey enough. These “muffins” have neither of those problems! I think its the Dutch-processed cocoa powder in addition to the chocolate chips.

      The good thing for you is that these come together with very little effort! Let me know if you try either recipe! I am trying to resist the urge to make the peach cobbler again! So far the Wedding Fairy is winning that battle.

      Reply
  • Lelia
    June 21, 2013 at 7:43 am

    I swear I could taste these just looking at the photos! I tweeted “Purely divine! Can taste them just looking at photos. Try one!” & got favorited about 2 seconds later.

    Reply
    • AmericanCooking22
      June 21, 2013 at 9:33 am

      Thanks! I wish I were as technologically savvy as you, Mom. Seriously. Maybe next time I’m home you can show me how to set up a Twitter account and what that’s all about.

      See you soon! I’m already planning all the things we can make and all the props we can use! Well, after wedding planning that is…

      Reply
  • Carole
    June 21, 2013 at 9:06 pm

    Lovely work! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

    Reply
    • AmericanCooking22
      June 21, 2013 at 10:31 pm

      What a wonderful idea! Thank you for including me 🙂

      Reply
      • Carole
        June 22, 2013 at 8:35 pm

        Lindsey, so glad you added these to the snack table. Hope to see you again soon. Cheers

        Reply
  • Ally @ Om Nom Ally
    June 22, 2013 at 9:06 pm

    Chocolate and banana is one of my favourite combos, the fact that these turned out more like cupcakes than muffins just makes me want to eat them even more!
    Congrats on your upcoming wedding 😀

    Reply
    • AmericanCooking22
      June 22, 2013 at 9:58 pm

      Thanks! I am completely overjoyed when I’m not completely overwhelmed 😉

      Let me know if you try these decadent muffins! I’m sure you’ll put flaxseed in them and make them healthy but still delicious! My comfort with flaxseed stops with my greek yogurt!

      Reply
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  • Esha
    September 24, 2013 at 12:31 am

    Hi,

    I made these muffins last weekend and it turned out to be really, really good. My kid is allergic to eggs so I just skipped the eggs (did not have any egg substitute at hand) and even then it was moist and decadent. Now I have a silly question, what if I wanted to put this exact same batter into a cake pan and make a cake? Is that possible? If not, what are all the changes I should make to have this in cake form?

    Also, I used Trader Joe’s dark chocolate bar (85% cacao) plus Hershey’s unsweetened cocoa for the chocolate part of the recipe. It’s what I had at hand.

    Thanks for your help and your wonderful recipe.
    Esha

    Reply
    • AmericanCooking22
      September 24, 2013 at 12:45 am

      Hi Esha! I’m so glad you liked them! And interesting to know that they still taste amazing when you omit the egg!

      It’s like you read my mind! I planned to make a cake out of this recipe too and I was just going to make it as is and bake it in a cake pan. Let me know how it goes if you do it first! By the way, LOVE (almost) everything from Trader Joes!

      Reply
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  • […] By admin | October 18, 2013 0 Comment Very good chocolate muffin/cupcake, moist, nice crumb. medium texture, good chocolate flavour. More a chocolate than a banana sweet treat, but the banana leaves a nice lingering flavour. These would be really good iced, I bet, making for very good cupcakes. I used very good quality cocoa and dark and bittersweet chocolate drops. My 3 medium bananas gave me 1-1/2 cups and I used all of it. Made 15 large muffins, took 21 minutes at 375F (I upped the temp. from the 350F in the recipe). Recipe here! […]

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  • Paula
    November 6, 2013 at 9:15 pm

    These muffins turned out really well! Thank you for the inspiration… As I usually end up doing I made a few adjustments – I substituted 2 tablespoons of the flour for semolina (do you call it cream of wheat? I’m British and I know we say different things…), reduced the total sugar a little and added about 1/2 a teaspoon of ginger for a tiny hint of spice with the sweetness – delicious!
    It made 12 muffins and a small little cake from the remaining mixture – which was very good even after having flown with it in my hold luggage to visit friends 🙂

    Reply
    • AmericanCooking22
      November 7, 2013 at 4:05 am

      Thanks, Paula! I’m so glad that you liked them! Your adjustments sound lovely! Semolina flour can be called grits in the US. Yours was probably ground finer than standard grits here.

      Reply
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  • Shannen
    January 28, 2014 at 1:39 pm

    Thank you for sharing this recipe! I had tried several recipes for chocolate banana muffins and never turned out very good. Until I came across this one. Oh my!!! So very moist and yummy!! Thank you thank you!!

    Reply
    • AmericanCooking22
      January 28, 2014 at 1:58 pm

      Thank you, Shannen! I’m so glad that you enjoyed them! I, personally, am still obsessed. These are my favorite way to use up old bananas!

      Reply
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  • Ana
    May 9, 2014 at 12:50 pm

    These sound so incredibly amazing! I can’t wait to try them out.
    But my fiancé is lactose intolerant (supper bummer for my cooking inspirations at times)
    Is there anything I can use to replace the milk with? Because that would be amazing.

    Reply
    • AmericanCooking22
      May 9, 2014 at 8:25 pm

      Hi Ana! That is a bummer! I’ve never made them with anything but regular milk, so I’m not positive but you could try plain, unsweetened almond milk, rice milk or even soy milk! You could probably even try water but I’m sure you would lose some of the flavor and it would most likely alter the texture. Let me know how it goes!

      Reply
  • blinglingy
    June 14, 2014 at 12:46 am

    Hi, i tried your recipe today and they were divine! It was really soft and moist without being overly sweet. Do you know how many calories are there in 1? Cause I devoured down 3 at a go! 😡
    I made very slight changes to your recipe, instead of mixing the choco chips into the batter, i sprinkled them on top of the muffins before they went into the oven and skipped the sugar sprinkle. Thank you for the lovely recipe!

    Reply
    • AmericanCooking22
      June 14, 2014 at 11:00 am

      LOL! I don’t know how many calories are in each one on purpose, because I didn’t eat just one either! If you want to figure it out, I use this website to plug in all the ingredients and set the number of servings. I bet the chocolate chips were delicious on top! I’m so glad you liked them!

      Reply
  • Melissa
    August 21, 2014 at 11:45 pm

    OMG! I just made these muffins…I have to say, these are the BEST muffins I have ever tasted! I love adding the bananas at the end, what a difference it made. These muffins are so light and airy, not like some banana muffins or breads can be.
    I used white/ wheat flour, and they came out amazing. Thank you for sharing this yummy recipe 🙂

    Reply
    • AmericanCooking22
      August 22, 2014 at 8:37 am

      Hi Melissa! Thank you so much for taking the time to come back here and tell me! I really appreciate it! I’m going to have to try them with white/wheat flour! I am all about making things just a smidgen healthier! You totally just made my Friday! 🙂

      Reply
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  • Mike
    March 27, 2017 at 10:33 am

    These are just wonderful. Deep chocolate flavor, just enough banana, and very moist unlike some chocolate muffins. I used buttermilk in place of plain and added 1/4 t. each of cinnamon and espresso powder. Mine took 25 minutes in the oven and I did have some trouble determining doneness with a toothpick (is that batter or chocolate?).

    Reply
    • Lindsey
      May 9, 2017 at 12:10 pm

      Espresso powder was a great addition! It can be hard to tell the difference between melted chocolate and underdone batter! If the tops still look a bit wet, then it’s probably batter! Happy baking!

      Reply

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