Double Chocolate Banana Muffins

A close up of a chocolate banana muffin.

5 from 1 vote

Double chocolate banana muffins are a delicious and easy treat that everyone will love. They're perfect for any time of day and are a great way to use up overripe bananas.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American

Keyword: Banana, Chocolate, Double Chocolate, Muffin

Servings: muffins

Calories: 269kcal

Author: Alisa Infanti

Ingredients

1 ½ cups whole wheat flour
½ cup cocoa powder
¾ cup sugar
2 tsp baking powder
¼ tsp salt
1 cup semi-sweet chocolate chips
1 large egg
2 large ripe bananas mashed
2 tsp vanilla extract
½ cup vegetable oil
⅓ cup unsweetened applesauce
1 cup yogurt

Instructions

Preheat oven to 350° F. Lightly grease a muffin tin and set aside.
In a large bowl combine flour, cocoa powder, sugar, baking powder, salt. Mix together well. Set aside.
In a medium bowl mash the banana then add the egg, vanilla, banana, vegetable oil, apple sauce and yogurt. Mix well and until smooth.
Add wet ingredients into a larger bowl with dry ingredients and mix just until blended. Then add the chocolate chips and until they are evenly mixed throughout the batter.
Fill the muffin cups 3/4 of the way full. Bake for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Allow to cool in the pan for 5 minutes and then transfer muffins to a wire rack to cool completely.
Store in an airtight container for up to 3 days (perfect for the school week). Or freeze for up to two months in a sealed container.

Notes

Store in a tightly sealed container on the counter for up to 3 days or freeze for 2 months.

Nutrition