Best 6 Double Chocolate Banana Muffins Recipes
Indulge in a delightful culinary adventure with our tantalizing Double Chocolate Banana Muffins! These delectable treats are a perfect blend of rich chocolate and sweet banana flavors, sure to satisfy your cravings for a decadent and comforting snack. With two variations – Classic Double Chocolate Banana Muffins and Decadent Double Chocolate Banana Muffins with Cream Cheese Swirl – this recipe offers something for every chocolate and banana enthusiast. Each muffin is moist, fluffy, and packed with chocolate chips, promising an explosion of flavors in every bite. Whether you prefer a classic flavor profile or a luscious cream cheese twist, these muffins are guaranteed to become a beloved addition to your baking repertoire. So, don your apron, gather your ingredients, and embark on a journey of pure chocolatey-banana bliss!
Here are our top 6 tried and tested recipes!
DOUBLE CHOCOLATE BANANA MUFFINS
Combining two favorite flavors-rich chocolate and ripe bananas-makes these muffins doubly good. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 11g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
DOUBLE CHOCOLATE BANANA MUFFINS
Make and share this Double Chocolate Banana Muffins recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Yield 8-12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients.
- In a small bowl, combine bananas, oil and egg.
- Stir into dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill greased or paper lined muffin cups three fourths full.
- Bake at 350 deg F for 20-25 minutes or until muffins test done.
DOUBLE CHOCOLATE BANANA OATMEAL MUFFINS (FIBER)
I managed to modify a recipe that I found on here so that it was healthier and lower fat. They still tastes really good, almost the same as the original besides the addition of the oatmeal. A tip with the banana's, they are easier to cook with after they have been frozen. Just stick them straight in the microwave on defrost for a bit then cut off the top (don't peel them) and squeeze out the pulp. It's practically premashed.
Provided by KatKatia
Categories Quick Breads
Time 30m
Yield 25-30 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix together the first six ingredients.
- Mix together all of the wet ingredients in a separate bowl, make sure to mix well.
- Stir the two separate mixtures together using the "dump" method until just moistened (It will be lumpy).
- Fold in the chocolate chips and the nuts if using.
- Fill greased on paper lined muffin tins 3/4 full.
- Bake for 20 to 25 min, test before taking out.
DOUBLE BANANA WHITE CHOCOLATE MUFFINS
Categories Chocolate Fruit Bake Kid-Friendly Quick & Easy Muffin
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350º Grease muffin cups, or line with muffin papers. Sift first 4 ingredients together in a bowl. Combine banana's, sugars, butter, milk and egg till smooth, some banana lumps are fine! Add wet ingredients to dry ingredients. In blender,( or magic bullet,) blend banana chips and ½ cup chopped white chocolate. Blend on high until mixture is smooth and powdered. Add banana/chocolate mixture to batter. Fold last ½ cup of chocolate chunks into batter . Bake for 15-20 minutes, or insert a toothpick into the center of a muffin and it comes out clean.
DOUBLE CHOCOLATE BANANA MUFFINS
A delicious and elegant use for ripe bananas. Especially good for dessert if you make them as waffles! Just warm a little raspberry preserves to pour over, and top with whipped cream. Note: Do not use Greek yogurt for this recipe, as it is too thick. Plain regular yogurt or cultured buttermilk work great.
Provided by Susan Feliciano
Categories Waffles
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- 2. Beat egg, yogurt or buttermilk, and oil slightly in medium bowl. Stir sugar and cocoa together until evenly blended and add to egg mixture. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
- 3. Bake about 15-18 minutes or until tops spring back when touched.
- 4. Optional Variation: Make these in your waffle iron. Just increase the buttermilk or add a little water until you have a waffle-type batter. Cook according to your waffle iron instructions. Great with whipped cream and raspberry sauce.
EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS
I am always looking to use up the brown bananas on my counter. My usual go-to was banana nut bread, but when my youngest developed an egg allergy I had to come up with something different. Since bananas and chocolate are so good together I decided to make these muffins. You would never be able to tell they are egg-free. -Danielle Siero, Farmington, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. , Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- To achieve a moist and fluffy muffin, use ripe bananas. The riper the bananas, the sweeter and moister the muffins will be.
- Use high-quality cocoa powder for a rich chocolate flavor. Look for cocoa powder that is labeled "unsweetened" or "natural."
- Do not overmix the batter. Overmixing can result in tough, dense muffins.
- Fill the muffin cups about 2/3 full. This will prevent the muffins from overflowing during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can result in dry, crumbly muffins.
Conclusion:
These double chocolate banana muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are moist and fluffy with a rich chocolate flavor and a hint of banana. The muffins can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Whether you are a seasoned baker or a beginner, you will love this recipe for double chocolate banana muffins.
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