Double Chocolate and Banana Muffins

Double Chocolate and Banana Muffins

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Ingredients

Adjust Servings:
Dry Ingredients
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
Wet Ingredients
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

Double Chocolate and Banana Muffins

  • 30 minutes
  • Serves 10
  • Medium

Ingredients

  • Dry Ingredients

  • Wet Ingredients

Directions

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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.

 

 

 

Steps

1
Done

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.

2
Done

Mix Dry Ingredients

Add the flour, unsweetened cocoa powder, baking powder, baking soda and salt to a bowl and whisk to combine.

Set aside.

3
Done

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.

Set aside.

4
Done

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.

5
Done

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.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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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.

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