Double dark chocolate banana muffins

An incredibly moist and tender double dark chocolate banana muffin! They look like they came out of a bakery!

We always seem to have ripe bananas on our counter, and I actually don’t mind it because it gives me an excuse to use them in baked goods like these double dark chocolate banana muffins!

When we were growing up, my mom always made banana bread.

It's one of those smells that brings you back to childhood.

My dad's favorite bread is banana bread, and if I know I see my parents when I bake something with ripe bananas, I will almost always bake my dad his favorite banana bread.

But this time, when I had ripe bananas, I was really looking for dark chocolate and banana combined.

There is something about chocolate and bananas that really makes me flinch.

An incredibly moist and tender double dark chocolate banana muffin! They look like they came out of a bakery!

What if I don't have ripe bananas?

You can actually bake them in the oven to ripen them!

Place the unpeeled bananas on a foiled baking sheet and bake at 300 degrees Fahrenheit for 15-20 minutes until they are black on the outside.

How ripe should the bananas be?

Pretty mature. Almost all black, but some yellow / brown spots are fine.

You just want them as ripe as possible because it is the best taste!

What is the texture of this muffin?

SO tender and moist.

The banana really adds a lot of moisture to these muffins to help keep them moist and not dry at all.

An incredibly moist and tender double dark chocolate banana muffin! They look like they came out of a bakery!

Can I use plain cocoa powder?

You can, but dark cocoa powder would be best.

Can I use flour for everything instead?

Yes.

Can I use a different kind of oil?

You can, I suggest a neutral taste like grapeseed oil or avocado oil.

Certainly do not use olive oil or canola or vegetable oil.

An incredibly moist and tender double dark chocolate banana muffin! They look like they came out of a bakery!

Should I have all ingredients at room temperature?

If you use melted coconut oil, then yes.

Cold ingredients that go into the dough with the coconut oil solidify it again.

However, it is just best practice to have ingredients at room temperature when baking!

Is there a substitute for Greek yogurt?

I haven't tried a replacement, so no.

An incredibly moist and tender double dark chocolate banana muffin! They look like they came out of a bakery!

Why are you baking at such a high temperature?

It gives the muffins its first blast.

The high temperature gives the iconic dome-shaped trunk muffins because of the high temperature and how it activates baking powder.

Should I bake it at such a high temperature initially?

If you want a tall dome with muffins then I highly suggest it!

These double dark chocolate banana muffins look like they came out of a bakery!

An incredibly moist and tender double dark chocolate banana muffin! They look like they came out of a bakery!

Other banana recipes you might like:

  • Biscoff crunch banana bread
  • Healthy coconut banana bread
  • Banana peanut butter chocolate chip muffins
  • Breakfast cookies
  • Carrot cake banana bread

An incredibly moist and tender double dark chocolate banana muffin! They look like they came out of a bakery! #darkchokolade #banana #bananarecipes # bakery recipes #muffin #muffinrecipe

Double dark chocolate banana muffins

Soft, ultra-moist double dark chocolate banana muffins are a great treat to eat for breakfast! Preparation time: 20 minutes Cooking time: 17 minutes Total time: 37 minutes Course: Muffins Cuisine: American Calories: 200kcal

ingredients

  • 3 ripe bananas, mashed
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/4 cup coconut oil, melted
  • 1/2 cup plain Greek yogurt, room temperature
  • 1 cup whole wheat flour
  • 1 1/4 teaspoon baking soda
  • 1/2 cup dark cocoa powder, sieved
  • 1/2 teaspoon kosher salt
  • 2/3 cup dark chocolate chips, more for topping

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and lightly spray them with cooking spray. Set aside.
  • In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, coconut oil and Greek yogurt. Set aside.
  • Whisk together flour, baking powder, cocoa powder and salt in a medium bowl.
  • Carefully pour the dry ingredients into the wet ingredients and mix until just incorporated and there is no flour left in the bottom.
  • Fold the chocolate chips in.
  • Using a large cookie scoop (or ice cream scoop), fill the muffin cups 3/4 full and add additional chocolate chips on top if desired. Repeat until all the dough is used up. You might get more than a dozen, that's okay.
  • Bake for 5 minutes at 425 degrees Fahrenheit, then turn oven down to 375 degrees Fahrenheit and finish baking for 12 minutes, or until a toothpick inserted in the center of the muffin comes out.
  • Remove from oven and allow to cool in muffin pan for 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container for up to 5 days.

notes

Baking at a high temperature initially gives your muffins a "lift" and the delicious bakeshop muffins top. It essentially gives the baking powder and ingredients a boost of heat at first. Nutrition facts Double dark chocolate banana muffins per Serving (1 muffin) calories 200 calories from fat 90 % Daily Value * Fat 10g15% carbohydrates 29g10% Fiber 4g16% Sugar 14g16% protein 3g6% * Percent daily values ​​are based on a 2000 calorie diet. * Nutrition facts are an estimate and are not guaranteed to be accurate.

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