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Double Chocolate Banana Muffins

Combining two favorite flavors—rich chocolate and ripe bananas—makes these muffins doubly good. —Donna Brockett, Kingfisher, Oklahoma
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1 dozen

Ingredients

  • 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, room temperature
  • 1 cup miniature semisweet chocolate chips

Directions

  • Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
  • 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.
Optional streusel topping: Combine 1/2 cup sugar, 1/3 cup all-purpose flour and 1/2 teaspoon ground cinnamon; cut in 1/4 cup cold butter until crumbly. Before baking, sprinkle over filled muffin cups; bake as directed.
Nutrition Facts
1 muffin: 278 calories, 11g fat (3g saturated fat), 16mg cholesterol, 220mg sodium, 45g carbohydrate (28g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • Stephanie
    Apr 5, 2020

    I made these without the strudel topping. They were very good. The mixture seemed a little dry while making it so I did add about 2 tablespoons of milk. I also used reese's chips (chocolate and peanut butter chips mixed) instead of chocolate chips. Would definitely make again.

  • meaganteal
    Mar 13, 2020

    Not sure why I didn't care for these. They were moist, but mine came out very chewy.

  • mamaknowsbest
    Mar 16, 2019

    Absolutely delicious! Moist and chocolatey. Easy, quick to assemble and great way to use up 4 bananas! Used cupcake liners, made more 12 and like others skipped topping. As a volunteer feild editor with Taste of Home magazine I love recipes that use ingredients I have on hand and can be assembled quickly!

  • transcona
    Jul 16, 2018

    These muffins are very good, I did not put on the topping, just sprinkled with a little sugar.

  • mickey9021
    Apr 25, 2018

    Outstanding even without the topping. So rich and great reviews from everyone that tasted them. Added to my ‘go to’ recipes!

  • foxyhottcakes
    Jul 24, 2017

    These are the best muffins I've ever made, possibly the best ones I've ever eaten. I did half whole-wheat flour just for some added fiber and they were still incredibly rich and soft.

  • grandmascooking22
    May 13, 2017

    These muffins are very good. Love the double chocolate flavor. May use mini chocolate chips next time. I use semi sweet chips which were great. They are definitely a keeper.

  • martylb
    Apr 14, 2017

    These are good but I've had better chocolate banana muffins.

  • LauraManning
    Mar 26, 2017

    No comment left

  • danielleylee
    Mar 12, 2017

    The Interior of these muffins is supper moist. The outside has a wonderful crispy exterior with the streusel topping. I made these as the recipe states with the exception, I did use whole wheat pastry flour.