Double Chocolate Banana Muffins

Hello all– This is a little chocolate banana muffin that masquerades as a fruit muffin, but really is more of a dessert.  You can make them for breakfast if you want to (no judging here!), but they’d be fine with a cup of coffee after dinner too.  Moist, rich and delicious…

2 bananas, smashed
1/2 cup brown sugar
1 tsp. vanilla extract
1/4 cup canola oil
1/2 cup sour cream (or unflavored yogurt)
1 egg
2 tab. unsweetened cocoa*
1 cup mini chocolate chips, divided
1/2 tsp. salt
1 tsp. baking powder
1 tab. cornstarch
1 cup flour

Smash the bananas completely in a mixing bowl with a fork. Stir in the brown sugar, vanilla, oil, sour cream and egg.  Then mix in the cocoa and 2/3 cup of the chocolate chips.  Finally stir in the salt, baking powder, cornstarch and flour.

Spoon the batter into 10 to 12 muffin tins lined with muffin papers.**  Sprinkle the remaining 1/3 cup mini chocolate chips over the muffins. Pop them into a 350 degree oven for 15 to 18 minutes until they are firm to the touch.

*Love Hershey’s dark cocoa
**or spray the muffin pans with cooking spray


43 thoughts on “Double Chocolate Banana Muffins

  1. Chocolate and banana’s, yum so delicious. This reminds me of a muffin I used to get every workday morning years ago. Chocolate, banana and a crumb topping. Oh my goodness with a hot cup of coffee it was heaven. Saving this recipe for sure Rhonda. They look fantastic.

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