Description
Moist, soft, and ultra-chocolatey, these double chocolate banana muffins are just as delicious as they are easy to whip up!
Ingredients
Scale
- 256 gm very ripe bananas, mashed (1 cup mashed, about 2 –3 medium-sized bananas)
- 24 gm (2 tablespoons) vegetable oil
- 113 gm (1/2 cup) unsalted butter, melted and cooled slightly
- 100 gm (1/2 cup) granulated sugar
- 107 gm (1/2 cup, lightly packed) light brown sugar
- 2 large eggs, at room temperature
- 60 gm (1/4 cup) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 167 gm (1 1/3 cups, spoon & leveled) all-purpose flour
- 50 gm (1/2 cup, spoon & leveled) natural unsweetened cocoa powder
- 1 teaspoon espresso powder or instant coffee granules
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 gm (1 cup) semisweet chocolate chips
Instructions
- Preheat the oven to 425°F. Line 16 standard muffin wells with paper liners.
- In a large bowl, whisk together the mashed banana, oil, melted butter, sugar, and brown sugar. Add the eggs, whisking in one at a time. Mix in the sour cream and vanilla.
- In a separate bowl, combine the flour, cocoa powder, espresso powder, kosher salt, baking powder, and baking soda.
- Add the dry ingredients to the banana mixture, folding gently with a rubber spatula until just combined and no more pockets of flour are seen. Be careful not to overmix. Add in the chocolate chips and gently fold into the batter.
- Allow batter to rest for 10 minutes.
- Fill the prepared muffin tins with batter, about 3/4 full. Bake at 425°F for 8 minutes, then without opening the oven door, reduce the oven temperature to 350°F and bake for an additional 9-10 minutes. Muffins are done when a toothpick comes out clean or with a few moist crumbs attached.
- Allow the muffins to cool for 5 minutes before removing them from the tin and placing them on a wire rack to cool completely.
Notes
Storage: store in an airtight container at room temperature for up to 5 days.
Freezing: Wrap each muffin individually in foil, then place in an airtight container or zip-top freezer bag. They will stay good in the freezer for 3 months. Thaw at room temperature, or pop an unwrapped muffin in the microwave for about one minute at 50% power.
Keywords: muffins, chocolate, banana, breakfast, brunch, snack, dessert, double chocolate