These Double Chocolate Banana Muffins are incredibly moist! The banana and chocolate flavors are in perfect balance. Perfect for breakfast or a light snack.
Pre-heat oven to 350° F. Butter and dust 12-16 muffin tins with cocoa powder or use liners. I made 12 muffins and one tiny loaf for the freezer.
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.
Mix sugars, egg and oil well with a wooden spoon. Add milk and vanilla and mix until completely incorporated. Add dry ingredients and gently mix with wooden spoon until mostly incorporated but some lumps remain. Add bananas and chips and lightly mix only until banana is distributed throughout batter. You should still have lumps.
Scoop batter into tins until ¾ full. Sprinkle coarsely granulated sugar on top if you wish. 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!
Notes
I will warn you that when stored in an airtight container, the sugar dissolves and will make the tops of the “muffins” shiny and moist. They still taste just as amazing!