Recipe: Perfect Double Chocolate Banana Muffins (or Bread)

Double Chocolate Banana Muffins (or Bread). In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Place muffin liners into a muffin tin.

These double chocolate banana muffins are super moist, not too sweet and filled with big banana flavor. These chocolate banana muffins are the perfect way to get your chocolate fix and use up those brown bananas. These double chocolate banana bread muffins bring together two of my favorite sweet ingredients, to make a super easy fool-proof treat that anyone can bake. You can have Double Chocolate Banana Muffins (or Bread) using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Double Chocolate Banana Muffins (or Bread)

1. It's of all purpose flour.
2. Prepare of whole wheat flour.
3. You need of unsweetened cocoa powder.
4. Prepare of baking soda.
5. It's of salt.
6. It's of medium spotty bananas (or 2 large).
7. It's of - 3/4 cup brown sugar.
8. You need of large eggs, at room temperature.
9. Prepare of milk, at room temperature.
10. You need of vanilla extract.
11. You need of unsalted butter, melted and slightly cooled.
12. You need of dark chocolate chips.

The recipe is totally easy and only require few pantry staples, very ripe bananas, cocoa and of course chocolate. I find the muffin form much more handy and quick, especially if you have family and friends around for brekkie/tea time, but. Add the butter and sugars to a mixing bowl and mix until well combined. Beat in the egg, vanilla, banana, and sour cream.

Double Chocolate Banana Muffins (or Bread) step by step

1. Preheat the oven to 350°F. Grease a standard size muffin tin pan or line with parchment liners and set it aside..
2. In a large bowl, whisk together both of the flours, the cocoa powder, the baking soda and the salt until well combined and set it aside..
3. In a seperate large bowl, mash the bananas. Then whisk in the eggs, sugar (if your bananas are super brown and spotty, you can use only 1/2 cup. If they're still pretty yellow, use 3/4 cup), milk, vanilla and melted butter until combined. Add the dry ingredients to the wet and stir until just combined. Then fold in the dark chocolate chips..
4. Scoop the muffin batter into the prepared pan, filling all the way to the top. Bake for 17-20 minutes, until a toothpick inserted into the center comes out mostly clean. Let them cool in the pan for 10 or so minutes, then transfer them to a wire rack to cool completely..
5. For bread, pour the batter into a greased 9"x5" loaf pan, lined with a sheet of parchment paper hanging over each side. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Let cool in the pan for 10 or so minutes, then lift it out of the pan and transfer to a wire rack to cool completely..

Combine the flour, baking soda, salt, and cocoa. In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in the vanilla, banana, and sour cream. These nutrient packed muffins that taste like dessert are the BEST way to start your morning! The whole grains in these banana buckwheat muffins will keep you feeling full all morning long.