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- 2 ripe bananas, thoroughly mashed - 1/2 cup unsweetened cocoa powder - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed firmly - 1/3 cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) Let's break down the measurements. You need two ripe bananas. They should be very soft for the best flavor. For sweetness, mix 1/2 cup of granulated sugar with 1/4 cup of packed brown sugar. The cocoa powder adds a rich taste, so use 1/2 cup. The oil keeps the muffins moist. Use 1/3 cup of vegetable oil. For the binding, add two large eggs. They should be at room temperature for even mixing. One teaspoon of pure vanilla extract adds great flavor. Next, for the dry ingredients, you need 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Finally, for that double chocolate goodness, you’ll want 1 cup of semi-sweet chocolate chips. If you like nuts, add 1/4 cup of chopped walnuts. You can make these muffins even more fun! Add 1/4 cup of chopped walnuts for a nice crunch. If you want a twist, try adding a pinch of cinnamon or a splash of almond extract. Both options will bring new flavors to your muffins. Enjoy experimenting! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, take a muffin tin. You can line it with paper liners or spray it with non-stick spray. This keeps the muffins from sticking. In a large bowl, mash the two ripe bananas with a fork. Add half a cup of granulated sugar, a quarter cup of packed brown sugar, and one-third cup of vegetable oil. Crack in two large eggs and add one teaspoon of pure vanilla extract. Mix everything together until it's smooth. A whisk or fork works great for this. Next, grab a separate bowl. Sift together one and a half cups of all-purpose flour, half a cup of unsweetened cocoa powder, one teaspoon of baking powder, half a teaspoon of baking soda, and a quarter teaspoon of salt. Sifting helps break up lumps and makes sure everything mixes well. Now it’s time to combine the wet and dry mixtures. Gradually add the dry mix to the wet mix. Stir gently until just combined. Don’t worry about lumps! After that, fold in one cup of semi-sweet chocolate chips. If you like nuts, add a quarter cup of chopped walnuts for a nice crunch. Spoon the batter into the muffin cups until they are two-thirds full. This gives the muffins room to rise. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. Check if they’re done by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, they are ready. Let the muffins cool in the pan for about five minutes. Then, transfer them to a wire rack to cool completely. For soft, moist muffins, use ripe bananas. The riper, the better! They add natural sweetness too. Make sure to mash them well, so there are no big chunks. Mixing the wet and dry ingredients gently helps keep the batter light. Overmixing can create tough muffins. You want that perfect, tender bite. Start by mixing the wet ingredients well. Combine the mashed bananas, sugars, oil, eggs, and vanilla until smooth. In another bowl, sift the dry ingredients. This step removes lumps and blends them evenly. When combining, add the dry to the wet slowly. Stir just until everything is mixed. A few lumps are fine. To keep your muffins fresh, let them cool completely. Store them in an airtight container. They can last up to three days at room temp. For longer storage, you can freeze them. Wrap each muffin in plastic wrap, then place in a freezer bag. Thaw at room temp when you're ready to enjoy one! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine! Customize Your Add-ins: Feel free to experiment with different mix-ins such as nuts, dried fruit, or even peanut butter chips for a unique spin on your muffins. Check for Doneness: For the perfect muffins, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready to be taken out of the oven. {{image_4}} If you want to make these muffins nut-free, just leave out the walnuts. This change keeps the muffins soft and tasty. You can also add seeds instead, like sunflower or pumpkin seeds, for a bit of crunch. They add a nice texture without the nuts. You can mix things up with some spices or extracts. A pinch of cinnamon adds warmth and depth. You might also try a splash of almond or coconut extract for a twist. These flavors blend well with the banana and chocolate. They can elevate your muffins to a new level of deliciousness. To make gluten-free double chocolate banana muffins, swap the all-purpose flour for a gluten-free blend. Make sure your blend contains xanthan gum. This helps mimic the texture of regular flour. The muffins will still be moist and tasty. You won't miss the gluten at all! To keep your double chocolate banana muffins fresh, place them in an airtight container. They stay good at room temperature for up to three days. If you live in a humid area, store them in the fridge for extra freshness. Always let the muffins cool completely before storing them to avoid sogginess. Freezing is a great way to save muffins for later. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer bag. They can stay frozen for up to three months. When you want to enjoy one, just pull it out and let it thaw at room temperature. To heat your muffins, use the microwave for about 15 to 20 seconds. This warms them up nicely. If you prefer a crispy top, pop them in the oven at 350°F for about 5 to 7 minutes. Enjoy them warm for the best taste! Yes, you can swap some ingredients. Use applesauce for oil. It keeps the muffins moist. You can also use honey instead of sugar for a healthier option. If you have no cocoa powder, try using carob powder. Just keep in mind that it will change the flavor a bit. You can check the muffins after 18 minutes. Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, they are ready! If it comes out wet, bake them a few more minutes. Keep an eye on them to avoid overbaking. Absolutely! You can make the batter the night before and store it in the fridge. Just remember to bake them in the morning. If you want to bake them ahead, cool the muffins and store in an airtight container. They stay fresh for about three days. We explored muffin-making in detail, covering ingredients, steps, tips, and storage. You learned how to mix wet and dry ingredients, fold in chocolate chips, and bake muffins to perfection. Remember to try variations for added fun, like nut-free or gluten-free options. Store them properly to keep them fresh. With these tips, you can make delicious muffins that everyone will enjoy. Happy baking!

Double Chocolate Banana Muffins

Deliciously moist muffins infused with ripe bananas and rich chocolate flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 pieces ripe bananas, thoroughly mashed
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed firmly
  • 0.33 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.25 cup chopped walnuts (optional, for added crunch)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or generously greasing each cup with non-stick spray.
  • In a large mixing bowl, combine the mashed bananas, granulated sugar, packed brown sugar, vegetable oil, eggs, and pure vanilla extract. Using a whisk or a fork, mix until the mixture is smooth and well blended.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure there are no lumps.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix; a few lumps are perfectly fine.
  • Carefully fold in the semi-sweet chocolate chips and chopped walnuts (if you choose to use them), ensuring an even distribution throughout the batter.
  • Using a spoon or a scoop, fill each muffin cup approximately two-thirds full with batter. This will allow room for the muffins to rise while baking.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
  • Once baked, let the muffins cool in the pan for about 5 minutes before gently transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar and paired with fresh fruit or whipped cream.
Keyword baking, banana, chocolate, muffins