- 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 muffins!
The secret to these muffins is less flour, more liquids and 1 very ripe banana!
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.
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.