Delicious Double Chocolate Banana Muffins Recipe

Your eyes will roll at these chocolatey, gooey, squishy, and soft banana muffins! Chocolate muffins are delicious, low-sugar, and possibly healthy. Remember Matilda's chocolate cake? These can challenge that cake!


– 1 ⅔ cups 235g all-purpose flour – ½ cup 42g cocoa powder (I prefer this one) – 1 ½ teaspoon baking powder – ½ teaspoon baking soda – 1 teaspoon espresso powder – ½ teaspoon salt – 2 large very ripe bananas (about 1 cup/240ml mashed) – ⅓ cup 65g granulated sugar – ⅓ cup 70g packed light brown sugar – ¾ cup 175ml full fat sour cream – ¼ cup 60ml vegetable oil – 1 tsp 5ml pure vanilla extract – 2 large eggs at room temperature – 1 cup 6oz/170g dark chocolate chips


Turn up the oven to 400°F and line a 12-cup muffin tin with paper liners. Soften flour, cocoa powder, baking soda, espresso powder, and salt in a medium basin. Blend evenly with whisk.

Step 1

Mash bananas with a fork on a clean cutting board or plate until smooth. Mix it in a big basin. Whisk together sour cream, oil, vanilla, and both sugars. Smoothly whisk eggs in. 

Step 2

 Add dry ingredients all at once and gently fold with a spatula until barely mixed and a few flour streaks remain. Gently fold in chocolate chips. Do not overmix.

Step 3

Fill prepared muffin cups to the rim with batter.  Top with more chocolate pieces and bake for 15-18 minutes until puffed, cracked, and firm. A skewer placed into the centers should be clean.

Step 4

Allow muffins to cool for 5 minutes on pan before removing to wire rack individually. Enjoy warm with a big glass of chilled milk!

Step 5

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