Please tell me I’m not the only one who buys bananas specifically to watch them go bad and then end up using them for banana bread… These Double Chocolate Banana Muffins are incredibly easy to make and even easier to eat! They’re chock full of ripe bananas, unsweetened cocoa powder and delicious chocolate chips. They’re completely acceptable to eat for breakfast or a snack but honestly they’re so good you’ll think you’re eating dessert!
Honestly, I’ve really been loving muffins lately! They’re such a perfect snack. I also really love chocolate. That is why these muffins are my new favorite! I based them off my PB&J Banana Bread Muffins which you can find here. I really don’t know which recipe I like more! Maybe you can be the judge??
Ingredients you will need to make Double Chocolate Banana Muffins:
Baking Powder and Soda
How to make Banana Muffins:
- Pre-heat your oven to 350
- Grease a muffin or cupcake pan
- Combine your ingredients but do not over mix
- Fill the tins and bake for 18-20 minutes
How to store Banana Muffins:
Although I don’t think that these muffins will last a week in your home… they can be kept in an air tight container in the fridge for up to one week.Print
These Double Chocolate Banana Muffins are so easy to make and even easier to eat! The recipe comes together in a pinch and they’re perfect for breakfast or snacks throughout the week!
3 Tbsp Maple Syrup
1 Tbsp Vanilla Extract
1/2 teaspoon salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2C Unsweetened Cocoa Powder
2 Tbsp Melted Butter
1/2C Chocolate Chips
- Preheat your oven to 350
- Grease or line a muffin tin
- Combine your ingredients until just mixed (do not over mix!) and then fold in the chocolate chips
- Bake for 18-20 minutes, let cool and enjoy!
- Prep Time: 10 Minutes
- Cook Time: 18-20 Minutes
Keywords: Muffins, Banana Bread, Banana, Baking