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
- 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
- 3 large ripe bananas (mashed)
- 1 1/3 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/3 cup milk
- 1/2 cup semi-sweet chocolate chips (you can use a full cup if desired)
Instructions
- Preheat oven to 425 degrees F. Prepare a 12 cup muffin pan with paper muffin liners.
- In a separate bowl, mix white whole wheat flour, dark cocoa powder, baking powder, baking soda and salt. Combine wet and dry ingredients, add in milk and stir until just combined, do not overmix.
- Scoop into a muffin pan that has been lightly sprayed with cooking spray. Bake for 15-20 minutes or until tops spring back when touched. Remove from oven and allow to cool. Store loosely covered or in refrigerator.
- Combine mashed bananas, softened butter, sour cream and sugar, mix until well combined. Add in eggs and vanilla and mix until well combined.
- Add flour, cocoa powder, baking powder, baking soda, salt and chocolate chips. Mix until the ingredients are all combined, but do not over mix.
- Let batter sit for 15 minutes, then divided batter equally in prepared muffin pan. If desired, sprinkle additional chocolate chips on top of muffins.
- Bake for 5 minutes then REDUCE the temperature to 350 degrees.*
- Bake for an additional an additional 13-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Remove pan from oven and transfer to a wire cooling rack. Allow muffins to cool for at least 10 minutes prior to removing from muffin pan.
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.