Double Chocolate Banana Muffins Recipe
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1-1/3 cups mashed ripe bananas (about 3 medium)
- 1/3 cup canola oil
- 1 large egg
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 1. Preheat oven to 350°. Whisk together the first six ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
- 2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: about 1 dozen.
1 muffin (without optional topping): 278 calories, 11g fat (3g saturated fat), 16mg cholesterol, 220mg sodium, 45g carbohydrate (28g sugars, 2g fiber), 3g protein.
Reviews for Double Chocolate Banana Muffins
"I skipped the streusel topping. Normally I'd sprinkle the tops of the muffins with raw sugar before baking, but this time I waited until the muffins had partially cooled and pressed in a few additional chocolate chips."
"This our family's favorite mffin recipe."
"When we have overripe bananas in the house, my oldest begs for these muffins."
"Outstanding! These muffins are moist, chocolaty, and absolutely delicious! My husband and I really enjoyed them and I will definitely be making them again!"
"I was looking to use up some ripe bananas, but I wanted something different than banana bread. I found this recipe, and these muffins are delicious!!!"
"These were fantastic! To satisfy a love of peanut butter with both chocolate and banana, we used peanut butter chips instead of the chocolate chips and they were great! I would definitely make these again!"
"Really good! I will be making them again! My whole family really likes these."
"I just finished making these. My son who was down in the basement could smell them and came up to try them. They are DELICIOUS! I'll be making these again!"
"I made these muffins last nite because I had over ripe bananas. The only thing I did different was using regular chocolate chips not the miniature. I have to say these are one of my favorite muffins. Will make alot in the future!!!"
"Love this recipe! Fast and simple to make, and as an added bonus I always have the ingredients on hand. It has plenty of chocolate flavor mixed in with the banana. I make it in a loaf pan and it takes a little over an hour to cook in my oven."
"These were sooo good. My family really enjoyed them. Very moist and didn't take long at all to whip up a batch. Definately a keeper recipe."
"These are by far the BEST chocolate banana muffins I have ever made. They are moist and delicious! Other than using a jumbo muffin pan I followed the recipe to a tee. I put a couple in the freezer and when thawed they were just as good as freshly baked! Thank you for this wonderful recipe! I will use it again & again!!!"
"I made this in to a loaf; it made 1 standard size pan. I baked it for about 50 minutes. Fabulous!!"
"I made these muffins several times the first year the recipe came out in Taste of Home. They tasted and smelled great!. For some reason I stopped making them...but my husband, who hardly eats sweets, just asked me to make these again! He remembered them from years ago and says he liked them. I am so glad the recipe is still on here!!"
"very good .. u can taste both the chocolate and banana flavors."
"very chocolaty, moist, smelled very banana-like. I used coconut oil. Makes 13 in my pan b/c they flattened on top. Came right out of pan(used olive oil spray."
"These are great. I have made them many times"
"I love muffins. I have so many taste of home muffins I love to make. BUT, I made these yesterday and they are my new favorites! They are wonderful. You will love them. My whole family loved these."
"These are amazing! We added 1/2c dark chocolate chips instead of the semisweet and they were perfect. Might try using peanut butter chips next time!"
"Simple to put together; delicious to eat!"
"EXCELLENT! If you're bored of regular old banana bread, TRY THIS. The texture is amazing, and while the chocolate flavor is strong, the banana still has a great presence in this recipe. I make this in a loaf pan and bake for 50 minutes (depending on your oven). SO GREAT."
"My family of little girls loved these muffin. Very sweet. Very chocolatey. Moore chocolate flavor than banana flavor."
"Made these into mini muffins and it made almost 4 dozen, also took only about 10 minutes to bake this way. Brought them to work as a treat for the guys and they loved them! Rave reviews"
"This recipe makes a fantastic bread. I sprinkle regular chocolate chips on top of the batter. Just bake it for about an hour."
"These were great. I made them mini muffins and baked them about 11 minutes. So moist."
"Just served them to my husband warm...great reviews. Will do them again..Simple recipe.."
"I used half brown sugar and half splenda. Because veg. oil does not add flavor I used melted butter. I also used the large choc. chips for more choc. flavor. They turned out excellent!"
"Made this with my 11 year old son. He loved being able to help and they were so yummy. Moist and sweet :) Best way to use up your ripe bananas that are sitting on your counter."
"These muffins are easy to make and so moist. I have taken them to church for breakfast and they disappear immediately. They also freeze well."
"I made this recipe for my husband when we went on vacation. We had to get extra nights in a motel that was booked. After they had these muffins, we got a room. They loved them as did my husband!"
"I have made this recipe since it was in the magazine years ago. Everyone loves these muffins, they are always a hit!Delicious!!"
"Even the family members that don't normally eat banana muffins like these."
"I've been making these wonderful muffins for years. They are always a hit."
"Easily the best way to use up ripe bananas. Do not hesitate to try this recipe."
"My daughter regularly makes this in an 8"square pan. Recently, she's had much success making this gluten free by substituting all-purpose gluten free flour and 1 tsp xanthan gum. Because we were out of bananas and couldn't find very ripe ones, she substituted 12 oz of baby food bananas. She's now done this in both regular and gluten free varieties. Both were fabulous!"
"My daughter has prepared this recipe many times in an 8"x8" pan. Our guests always rave about it; it's fabulous!"
"Very nice, good chocolate flavor. A nice change from banana bread!"