This is a chocolate lovers DREAM combination. Bananas and Chocolate mixed together to make these super moist and rich banana muffins. These muffins taste so Damn GOOD!
The inspiration...
I recently traveled to Maui, Hawaii where there are many different types of banana varieties that grow on the island. I am not joking, there are banana trees everywhere in Maui. You can pull over on the side of the road and find fresh bananas waiting for you on your hike. Banana bread is a staple baked good in Hawaii. I could not stop eating banana bread when I was on vacation. My tour guide taught me that Hawaii has 7 different varieties of bananas that grow in Hawaii. Those varieties are red bananas, ice cream bananas, apple bananas, ladyfinger bananas, and ae ae bananas. I was really curious about what ice cream bananas taste like but they were not in season. I could not find any ice cream bananas on the island. Unfortunately, many of these varieties are hard to find in other areas in the U.S. because the Chiquita brand has a monopoly over bananas distribution. I love learning new facts when I am traveling and I thought this one was fascinating.
The combination of chocolate and bananas together in baked goods tastes amazing! A classic banana bread loaf was all I ate when I was in Hawaii but I kept craving a double chocolate banana loaf. When I got home from my trip, I was inspired to make these double chocolate banana bread muffins.
Extreme banana flavor in these muffins...
These muffins are filled with so much banana flavor, it tastes so damn GOOD! I love the real banana flavor that you get in banana muffins and that is why I added extra ripe bananas into the batter of these chocolate muffins.
These muffins are moist, fluffy, and tender. They fall apart in your mouth. This is the best chocolate banana bread muffin recipe that you will ever try! If you like chocolate and if you like bananas, these muffins are perfect for you. I have been testing out simple banana bread recipes and I found added cocoa powder to the batter enhances the flavor of the muffins. This is an EPIC double chocolate banana muffin recipe! The muffins are delicious!
A few tips...
Bananas - use extremely ripe bananas, the bananas should be very brown on the outside even black before using for banana muffins. The riper the bananas are, the more banana flavor you will taste in the muffins. I like to use a lot of bananas in my muffins but you can use less and these still will come out tasting delicious!
Greek yogurt - the yogurt makes these muffins light, fluffy, and extremely moist. I use whole milk Greek yogurt. Any yogurt or sour cream will work perfectly in these muffins.
Baking the muffins - the muffins puff up slightly in the baking tin so don't over scoop the batter into the pan.
Storage - these banana muffins will last for 3 days in an air-tight container at room temperature. They will last for 5 days if they are stored in the fridge. I like to enjoy them the day I bake the muffins because that is when they taste the freshest.
Double Chocolate Banana Muffins
Serving size: 12-15
Total Time: 40 minutes
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 cup of vegetable oil
1/2 cup greek yogurt
4 bananas, very ripe and mashed
3/4 cup semi-sweet chocolate chips
Step 1: Preheat the oven to 350 degrees. Prepare a muffin tin with baking spray or muffin liners.
Step 2: In a large bowl, whisk together the egg, vanilla extract, sugar, oil, and greek yogurt. Mix the ingredients until smooth.
Step 3: Next, whisk in the bananas until combined. With a spatula, fold in the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients until the batter is smooth. Then fold in the chocolate chips until the chocolate chips are evenly mixed throughout.
Step 4: Take 1-2 tablespoons of the batter and add it to each muffin tray. Bake the muffins for 18-20 minutes. The muffins will puff up and a fork should come up clean when they are ready. Serve warm or store for about 3 days in an air-tight container. Enjoy!
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