Double Chocolate Banana Muffins

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These double chocolate banana muffins are soft, rich, and loaded with chocolate chips. A great way to use up ripe bananas—no mixer needed.

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Preheat your oven to 350 degrees F and add liners to 12 wells of a muffin tin or spray with non-stick spray. Set aside.
To a large bowl, add the mashed bananas, oil, and egg. Mix with a spoon.
1 1/2 cup bananas, 1/3 cup oil, 1 large egg
In another large bowl, add in the sugar, flour, cocoa powder, baking soda, and baking powder. Whisk together.
1 cup granulated white sugar, 1 1/2 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon baking powder
Add the dry ingredients into the wet ingredients and stir well.
Stir in the mini chocolate chips.
1 cup mini chocolate chips
Scoop the batter evenly into the 12 muffin tins.
Sprinkle the top of each muffin with sugar.
turbinado sugar
Bake for 20 to 25 minutes - when a toothpick inserted into the center of a muffin comes out clean, they're done.

Vegetable oil, canola oil, melted coconut oil, avocado oil can be used. Applesauce can also be used in place of oil but it makes a slightly denser muffin.
To quickly ripen bananas, place them on a baking sheet and bake in a 350°F preheated oven for 10 minutes. Let cool slightly then they're ready to use.
Store leftovers covered at room temp for up to a week.
Baked muffins can be frozen for up to 3 months.