Double Chocolate Banana Muffins

If you love chocolate as much as you love banana bread, these Double Chocolate Banana Muffins are the perfect bake for you! They combine the deep, rich flavor of baking cocoa with melty chocolate chips and are ultra-moist. The secret to their irresistible texture is using overripe bananas, which add natural sweetness and keep the muffins tender. A generous scoop of baking cocoa intensifies the chocolate flavor, while chocolate chips ensure gooey pockets of goodness in every bite. If you’re bringing these over for an event or meet up with friends, top the muffins with a bit of extra chocolate chips before baking and after baking, stick in a banana chip – add a bit of pizzazz to a simple yet delicious muffin. Whether enjoyed warm from the oven or with a smear of butter (or peanut butter or Nutella), these double chocolate chip banana muffins are a treat you’ll want to add to your favorite and easy recipe list!

 

  • Easy
  • 14 servings
top angle view close up of double chocolate muffins with kraft colored tulip muffin liners. On top of each muffin is a banana chip.
top view of a brown table. on the left side are double chocolate banana muffins with banana chips on top. they are line with kraft colored paper liners. on the right is an 8oz Rodelle bag of organic baking cocoa, a 25oz Rodelle bag of gourmet cocoa, and an 8oz Rodelle canister of gourmet baking cocoa.
Ingredients
  • 3 large ripe bananas
  • 2/3 cup (142 g) brown sugar
  • 2 eggs, room temp
  • 1/3 cup (76 g) sour cream, room temp
  • 3 tbsp (43 g) unsalted butter, melted
  • 1/4 cup (50 g) neutral oil
  • 1 tbsp Rodelle Natural Vanilla Bean Paste or Rodelle Madagascar Bourbon Vanilla Extract
  • 1 3/4 cups (210 g) all purpose flour
  • 1/2 cup (42 g) Rodelle Gourmet Baking Cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (108 g) mini chocolate chips
  • 14 ea banana chips
Uses
Occasions
Directions
  1. Mash the bananas in a large bowl.
  2. Add the brown sugar, eggs, sour cream, butter, oil, and vanilla; mix until combine.
  3. Sift the flour over the wet ingredients; add the cocoa, baking soda, and salt.
  4. Mix in until slightly under combined *(this helps prevent overmixing); add the chocolate chips and fold in.
  5. Portion into a cupcake tin(s) lined with cupcake liners using a 2 oz scoop or ¼ c measurer.
  6. Top each muffin with a banana chip and additional mini chocolate chips.
  7. Bake at 350 F for 26 – 30 mins or until they spring back to the touch.

Recipe was prepared for Rodelle  by Chef Aaron Davis. You can find him on instagram at @chefaedavis.