Double Chocolate Banana Muffins
An easy and delicious marriage of bananas and rich chocolate creating dreamy, oh-so-chocolatey muffin perfection.
Ingredients
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 and ⅓ cups bananas, mashed
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup mini chocolate chips
For Optional Streusel Topping¹
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter cold
Instructions
- Preheat oven to 350F degrees. Line a cupcake pan with cupcake liners. Set aside.
- In a medium bowl, whisk together flour, sugar, cocoa, baking soda, salt, and baking powder. Set aside.
- In a large mixing bowl, whisk mashed bananas, oil, and egg until blended.
- Add flour mixture to wet ingredients; stir just until moistened. Fold in mini chocolate chips.
- For the optional streusel topping¹, In a small bowl, combine sugar, all-purpose flour, and cinnamon. Cut in cold butter until crumbly.
- Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. If desired, sprinkle tops with optional streusel topping¹.
- Bake for 20-25 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Store Double Chocolate Banana Muffins in an airtight container; will keep for 3+ days.
¹ Optional: Muffins can be made without the streusel topping. If omitting, leave out streusel topping ingredients and skip streusel topping instructions.
Recipe adapted from Taste of Home February/March 2017.
