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Double Chocolate Banana Muffins

Combining two favorite flavors—rich chocolate and ripe bananas—makes these muffins doubly good. —Donna Brockett, Kingfisher, Oklahoma
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups mashed ripe bananas (about 3 medium)
  • 1/3 cup canola oil
  • 1 large egg, room temperature
  • 1 cup miniature semisweet chocolate chips

Directions

  • Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Optional streusel topping: Combine 1/2 cup sugar, 1/3 cup all-purpose flour and 1/2 teaspoon ground cinnamon; cut in 1/4 cup cold butter until crumbly. Before baking, sprinkle over filled muffin cups; bake as directed.
Nutrition Facts
1 muffin: 278 calories, 11g fat (3g saturated fat), 16mg cholesterol, 220mg sodium, 45g carbohydrate (28g sugars, 2g fiber), 3g protein.

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