Rich and decadent banana double chocolate chip muffins are easy to make and perfect for breakfast or snack time, and even sweet enough for dessert.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 over-ripe bananas mashed
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- 1 large egg
- 1 Tablespoon vanilla extract
- ¼ cup plain Greek yogurt or sour cream
- 1 ¼ cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350° F and line two muffin trays with muffin liners.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the butter and brown sugar for 2 minutes until light and well combined. Add the mashed bananas, egg, vanilla, and sour cream. Mix thoroughly.
- Slowly add the dry ingredients to the wet ingredients, stirring until combined. Fold in 1 cup chocolate chips.
- Divide the batter evenly into the muffin cups. Sprinkle the remaining chocolate chips on the tops of the muffins.
- Bake for 22-25 minutes, until an inserted toothpick or cake tester comes out almost entirely clean and tops bounce back when tapped.
- Let cool in the muffin pan for 8-10 minutes, and then transfer to a wire rack to continue cooling.
Notes
Store in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 202mg | Potassium: 305mg | Fiber: 4g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
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