- 0.3 cup (heaping) All-Purpose Flour
- 0.25 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 0.25 cup Light Brown Sugar
- 0.25 cup Pure Cane Sugar
- 2 Tablespoons Warm Filtered Water
- 1 teaspoon Pure Vanilla Extract
- 1 large Egg
- 0.25 cup Avocado Oil
- 1 Banana
- 0.25 cup Milk (I use Almond Milk)
- 87 grams, chopped Dark Chocolate
Moist, light and rich double chocolate and banana muffins!
The secret to these muffins is less flour, more liquids and one very ripe banana!
As a chocolate lover, I cannot resist a chocolate treat.
I’ve been making muffins for many years now. It’s the perfect individually sized dessert and both kids and adults love them!
Most muffin recipes are a bit dry as they use a good amount of flour for that cake-like outcome.
However, I thought it was time for a melt in your mouth, most and tender muffin!
And since chocolate is everyone’s favorite these will definitely satisfy your craving.
This muffin recipe uses both cocoa powder and dark chocolate chunks for the ultimate chocolate satisfaction.
Using both light brown and pure cane sugar helps with the tender crumb of these muffins.
You can also top them with whipped cream or dairy free coconut whip for a cupcake like look!
Because the batter is loose, it is best to use a non-stick muffin tin with a bit of oil rather than using muffin liners.
When using liners, the muffins tend to stick to the paper.
Please consider leaving your review for these double chocolate and banana muffins in the comment section below.
Quick Prep Work
First, preheat your oven to 350°F.
Move the egg from the refrigerate to your kitchen counter so it can come up to room temperature.
Next, peel and mash 1 large and ripe banana then set aside.
Chop 3 ounces dark chocolate.
Using a sauce pot or the microwave, separately heat 2 tablespoons of water and 1/4 cup of milk just until they are warm, not hot. Keep them separate and set aside.
Mix Dry Ingredients
Add the flour, unsweetened cocoa powder, baking powder, baking soda and salt to a bowl and whisk to combine.
Mix Wet Ingredients
Add the brown and cane sugars, warm water and vanilla extract to a second bowl and whisk to combine.
Next, add the egg and avocado oil and whisk to combine.
Add the mashed banana and whisk to combine.
Combine Dry and Wet Ingredients
Add half of the dry ingredients to your wet ingredients along with half of the warm milk.
Use a spatula to combine then add the remaining dry ingredients and the remaining warm milk.
Mix to combine then add 2 ounces chopped dark chocolate and mix once more.
Scoop & Bake
Either line your muffin tin with muffin liners or spray with non-stick spray, I use avocado oil spray then soak up any excess oil with a piece of paper towel.
Fill the muffin tin with batter about 3/4 of the way full. This will make about 10 muffins.
Top each muffin with the remaining chopped dark chocolate.
Bake the muffins in the preheated 350°F for 15 minutes.
Allow the muffins to cool in the muffin tin before carefully removing them from the muffin tin with a butter knife or a large spoon.
These muffins can be stored in an air-tight container on your kitchen counter for up tp 3 days.
3 Comments Hide Comments
Joni, this is a super simple recipe that honestly does not take much time to make AND it is the perfect portion size
for a small after dinner treat! The end result is truly mouthwatering :)).
The ingredient list doesn’t say how much baking soda or baking powder. The chocolate was weighed into 3oz but everything couldn’t be done in grams?
Hi Anne, my apologies for that! I’ve updated the recipe and have added the quantities for the baking powder, baking soda and salt. 3 ounces of chocolate is about 87 grams.