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- 2 ripe bananas, mashed - 1 cup granulated sugar - 1/4 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) When measuring flour, spoon it into the cup. Then level it off with a knife. This helps you avoid packing too much flour. For cocoa powder, sift it to remove lumps. It makes mixing easier. Use a kitchen scale for precise measurements. It gives the best results with baking. You can swap ripe bananas for applesauce in a pinch. It keeps muffins moist. If you want less sugar, use a sugar substitute. You can replace all-purpose flour with whole wheat flour. This gives a nutty taste. For dairy-free options, use coconut oil instead of butter. Enjoy the same rich flavor! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, you can prepare your muffin tin. Line it with paper liners or lightly grease it. This helps your muffins come out easily. In a large bowl, mash the two ripe bananas with a fork. Then, add one cup of granulated sugar. Next, pour in a quarter cup of melted butter. Crack in two large eggs and add one teaspoon of vanilla extract. Mix all these ingredients well until they blend smoothly. This mixture will make your muffins moist and tasty. In another bowl, whisk together one cup of all-purpose flour, half a cup of unsweetened cocoa powder, one teaspoon of baking soda, and half a teaspoon of salt. This step adds structure and flavor to your muffins. Mixing dry ingredients separately prevents clumps. Now, it’s time to combine the wet and dry mixtures. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make your muffins tough. Next, fold in half a cup of semi-sweet chocolate chips and walnuts if you’re using them. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 18 to 20 minutes. Check if they’re done by inserting a toothpick into the center. If it comes out clean, your muffins are ready! Let them cool in the tin for five minutes, then move them to a wire rack to cool completely. To get soft and moist muffins, use ripe bananas. Their natural sweetness adds flavor and moisture. Mix the wet and dry ingredients gently. Overmixing can make your muffins tough. You want to stir until just combined. This helps keep them light and fluffy. Once your muffins cool, store them in an airtight container. This keeps them fresh for a few days. You can also freeze them for later. Just wrap each muffin in plastic wrap. When ready to eat, thaw at room temperature or microwave for a few seconds. For baking, use a good muffin tin. I like to line it with paper liners for easy cleanup. A large mixing bowl helps to combine all ingredients well. A whisk works great for dry ingredients, while a spatula is best for folding in chocolate chips. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results. Don’t Overmix: Stir the batter just until the dry ingredients are incorporated. Overmixing can lead to dense muffins instead of light and fluffy ones. Customize Your Add-ins: Feel free to swap the walnuts for other nuts, or add in dried fruits or different types of chocolate for a unique twist. Store Properly: To keep muffins fresh, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. {{image_2}} If you want gluten-free muffins, it's easy to make swaps. Use gluten-free flour instead of all-purpose flour. Look for a blend that works in baking. This way, you keep the texture and flavor. The muffins will still be moist and delicious. Just make sure to check the other ingredients, like baking soda, for gluten-free labeling. You can make your muffins even better with a few simple additions. Consider adding spices like cinnamon or nutmeg for warmth. A splash of almond extract or orange zest gives a nice twist. You can also mix in some cocoa nibs for extra chocolate crunch. These small changes can take your muffins to a new level. If you want to make your muffins a bit healthier, try using whole wheat flour. This adds fiber and nutrients. You can also reduce the sugar by a bit if you like. Use mashed bananas to sweeten and cut back on granulated sugar. Another idea is to swap half of the butter with unsweetened applesauce. These swaps keep the muffins tasty while being a bit better for you. To keep your double chocolate banana muffins fresh, store them in an airtight container. This helps to keep them soft and moist. You can leave them at room temperature for up to three days. If you want to keep them longer, consider the freezer. To freeze your muffins, first, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag. They can stay in the freezer for about three months. When you're ready to eat one, just take it out and let it thaw at room temperature. The shelf life of your muffins depends on how you store them. If kept at room temperature, they last three days. In the fridge, they can last up to a week. For the best taste and texture, I recommend eating them within a few days. Enjoy your muffins while they're fresh! Yes, you can use frozen bananas. Just thaw them first. Drain any extra liquid. Frozen bananas are great for baking. They become soft and sweet when cooked. This helps in making your muffins moist and flavorful. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. If there is batter on the toothpick, bake them a bit longer. Usually, they take 18 to 20 minutes in the oven. Keep an eye on them to avoid overbaking. Absolutely! You can add many mix-ins to your muffins. Consider nuts, dried fruit, or even peanut butter chips. Each mix-in can change the flavor and texture. Just keep the total amount of mix-ins to about one cup. This way, your muffins stay fluffy and rise well. In this post, we explored muffin-making from start to finish. We covered key ingredients, detailed steps, and handy tips. You learned how to customize muffins with variations and better storage methods. Remember, successful muffins rely on good measurements and mixing. Always feel free to experiment with flavors and textures. With practice, you will bake muffins you and others love. Now, grab your ingredients and start baking! Enjoy your muffin-making journey!

Double Chocolate Banana Muffins

Deliciously moist muffins packed with chocolate and banana flavor.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 none ripe bananas, mashed
  • 1 cup granulated sugar
  • 1 4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 2 cup semi-sweet chocolate chips
  • 1 2 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large bowl, mix the mashed bananas, sugar, melted butter, eggs, and vanilla extract until well combined.
  • In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the chocolate chips and walnuts if using until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a dusting of powdered sugar on top, or drizzle with melted chocolate and garnish with a slice of banana.
Keyword banana, chocolate, dessert, muffins