Muffins with Double Chocolate and Banana

      Tessa’s Recipe Overview

      Taste: An ideal mix of sweet banana taste and rich chocolate, neither overly indulgent nor overwhelming.

      Texture: Soft, tender, and moist, packed with gooey chocolate chips.

      Ease: Very easy – these muffins can be ready in just 30 minutes!

      Why You’ll Appreciate This Recipe: These muffins are as simple to prepare as they are to eat.

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      Chocolate presented as breakfast? Count me in!

      These Double Chocolate Banana Muffins appear to be from an upscale bakery but are surprisingly simple to make.

      I enjoy whipping up my Banana Bread Recipe when I have overripe bananas – however, sometimes I want a reason to have chocolate for breakfast.

      Free Muffin Cheatsheet!

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      So, using my indulgent Double Chocolate Banana Bread recipe as a foundation, I made some adjustments and created muffins that are rich, incredibly moist, tender, and utterly irresistible.

      Pure chocolate-banana delight.

      So, if you have overripe bananas in need of a transformation, these Double Chocolate Banana Muffins are the answer! Both adults and kids will love these easy, tasty muffins.

      **A Bit of Science**

      How to Prepare Double Chocolate Banana Muffins

      **The Bananas**

      Make sure to use very overripe bananas. They should be soft with dark brown speckles for optimal flavor, moisture, and texture.

      Underripe bananas won’t provide as much moisture or taste, which could lead to dry and somewhat bland muffins.

      **Quick Ways to Ripen Bananas**

      Faster: To accelerate ripening, place bananas in a paper bag and keep them in a warm place for a day or two. The peels produce ethylene gas, which helps them ripen more quickly.

      Today: While not as effective as natural ripening, you can set whole, unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.

      **How to Achieve Moist Muffins:**

      Measure your flour and cocoa powder accurately! Too much flour or cocoa can result in dense, dry muffins. I highly recommend using a digital kitchen scale, but if you don’t have one, use the “spoon and level method” for measuring your dry ingredients.

      Do not reduce the sugar. A mix of light brown sugar and granulated sugar offers the best flavor and moisture balance. Reducing sugar affects much more than just sweetness. Learn about the role of sugar in baking here.

      Sour cream. Including sour cream (or plain full-fat yogurt) ensures super moist, soft, and tender muffins. Don’t skip this!

      Oil. Utilizing oil in muffins gives a perception of moisture on the palate. I prefer vegetable oil, but any neutral oil (such as avocado or grapeseed oil) should suffice. I haven’t tested this recipe with coconut oil. Discover more about Butter vs. Oil in Baking here.

      **The Chocolate Chips**

      I opted for a mix of regular-sized and mini semisweet chocolate chips, but you can use all regular/mini chocolate chips, dark chocolate chips, or milk chocolate chips without issue. Keep in mind that milk chocolate will render the muffins a bit sweeter, while dark chocolate will reduce the sweetness slightly.

      Be aware that the chocolate chips on top of the muffins may develop a white coating (known as “bloom”) over time, but they are still perfectly edible. Learn more about Chocolate in Baking here.

      **Is Espresso Powder Necessary?**

      Adding a small amount of espresso powder enhances the chocolate flavor without imparting any detectable coffee taste. Feel free to omit it if desired.

      **Double Chocolate Banana Muffins FAQ**

      Can I halve this recipe? Can I double this recipe? Certainly! Simply halve all ingredients for 8-9 muffins, or double all for 34 muffins. No additional alterations needed.

      Can I turn these muffins into mini muffins? We haven’t tested that ourselves, but you are welcome to try it out and let us know how it goes! You’ll need multiple mini muffin pans. Bake for about 8-10 minutes, or until a toothpick inserted into the center (avoiding chocolate chips) comes out clean.

      How to store Chocolate Banana Muffins? Store the completely cooled muffins in an airtight container at room temperature for up to 3 days. The banana flavor will become more pronounced over time. If you wish, microwave muffins until warmed through to refresh and make the chocolate chips wonderfully gooey before serving.

      Can you freeze these muffins? These muffins freeze exceptionally well. Just place them inside an airtight container and freeze for up to 3 months. Thaw at room temperature or microwave until heated through before