Chocolate Banana Muffins
Rich, moist and loaded with unbelievable chocolate flavor, these easy Chocolate Banana Muffins are a quick, satisfying breakfast or grab-and-go snack.
Equipment
- Muffin Pan
Ingredients
- 3 large very ripe bananas (mashed)
- 1/4 cup unsalted butter (softened)
- 1/2 cup sour cream (full fat gives the best results)
- 3/4 cup sugar
- 2 eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 2/3 cup unsweetened cocoa powder (dutch or dark cocoa powder)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup semi-sweet chocolate chips (I prefer mini chocolate chips; you can use a full cup if desired.)
- 1/3 cup milk
- additional chocolate chips for topping (optional)
Instructions
- Fill a 12-cup muffin tin with paper muffin liners. Set aside.
- In a large mixing bowl, add mashed bananas, butter, sour cream, and sugar. Mix until combined, then add the eggs and vanilla, and mix again until well combined.
- To the same bowl, add the flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips. Mix everything until just combined; try not to overmix. Once combined, slowly pour in the milk a little bit at a time and mix after each addition until smooth.
- Once combined, cover the bowl lightly with plastic wrap and refrigerate for 30 minutes to let the batter absorb moisture and thicken.
- Preheat the oven to 425°F. Remove the bowl from the fridge and divide the batter evenly among the 12 cups in the prepared muffin tin. Optionally, you can sprinkle a few extra chocolate chips on top of each muffin before baking.
- Bake for 7 minutes at 425°F. After 7 minutes, lower the temperature to 350°F and bake for an additional 20 minutes. The quick initial burst of heat is what creates a domed muffin top. After 20 minutes, or once the tops of the muffins spring back when gently pressed, you can remove them from the oven and allow them to cool in the pan for a few minutes.
- Remove them from the pan and transfer them to a wire rack to cool completely. Serve once cooled and enjoy!
Notes
*Temperature Change - Starting muffins at a higher temperature helps them get a better rise with an initial blast of high heat. Then the temperature is reduced as to not overbake and leave them dry.
Storing: If you are consuming these chocolate banana muffins within 2-3 days, you can store them covered at room temperature. If you are keeping them for more than a few days, I prefer to store them in the fridge, in an airtight container or freezer bag. When ready to eat you can either let them sit at room temp for a while, or pop them into the microwave for a few seconds.
Freezing: These muffins freeze wonderfully. Make sure you cool them completely, then transfer to an airtight container. They are best consumed within six months.
Nutrition
Calories: 249kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 44mgSodium: 304mgPotassium: 321mgFiber: 4gSugar: 20gVitamin A: 251IUVitamin C: 3mgCalcium: 60mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.