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.
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.
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
"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."
"These are good but I've had better chocolate banana muffins."
"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."
"I made these as mini muffins. I didn't make the topping since they are for the kids. They took 13 minutes to bake."
"Mixed the batter and baked it in a bread pan for 60 minutes. Delicious! Definitely a keeper!"
"These are SO good! easy to put together and bake up beautifully. They're dense and moist and you can really taste the banana and the chocolate. I didn't make the optional streusel topping but they really didn't need it. Great for breakfast, lunch, snack, or anytime! These are a keeper and I will definitely make these often! Thanks for sharing such a wonderful muffin recipe!"
"My kids (11 & 8) made these pretty much independently. Texture is fantastic - not dry at all and the bananas make it really sweet and perfect. Yum!"
"Just have to add one more rave review. Absolutely delicious. Doesn't really need the streusel topping. I made mini muffins and they are perfect for popping in your mouth on the way out the door in the morning. Yum."
"I made these muffins today as a coming home gift for our neighbours, very good. They only thing I changed is I didn't use all the streusel topping (only used about 1/3) as I thought it was too much. I made them a little smaller and got 15 muffins from the recipe."
"Absolutely delicious! Moist and chocolatey-I did make the optional streusel topping. Great way to use my ripe bananas; a big hit with my family that I will definitely make again!"
"Did not make the streusel topping, but these muffins are delicious!!!"
"Really nice muffins. I increased the mashed banana to 1 1/2 cups and omitted the streusel topping After baking the muffins while still warm I brushed the tops generously with melted butter and sprinkled them with sugar. This worked well and added an additional extra moist slightly sweet touch to the muffins. I made 9 large muffins in Parchment liners and baked them for 24 minutes. I had no mini chocolate chips so I used regular SS chocolate chips. This is a keeper recipe for us. Great use of my frozen bananas."
"These were amazing. Super moist and just the right amount of chocolate!"
"Absolutely delicious! I made these with the streusel topping and they were heavenly! My only change would be to halve the streusel recipe as I had a lot remaining after I'd topped all the muffins. I think this is my new favorite way to use up ripe bananas!"
"The only change I made was to use vegetable oil as I didn't have canola oil. This recipe is wonderful! I was able to get 2 miniature loaves out of the batter and the rest I used for the muffins. Two reviewers stated that the streusel topping was enough for 2 batches of muffins and so I baked 2 batches!"
"These were absolutely perfect. Very moist, rich and chocolaty. I did use the streusel topping, as to me, it is NEVER optional :) I agree with a previous reviewer though....the topping can be halved for one batch, as it made a bit too much for me."
"I made these twice this week. Delicious. I did find that one batch of the streusel topping was enough for two batches of muffins, though. Next time I will halve it."
"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!!!"
"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!"
"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"
"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."
"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!"