Super Moist Double Chocolate Banana Muffins Recipes

DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Pre-heat oven to 425 degrees F and line a standard 12 cup non stick muffin tin with paper liners.
• In a large bowl, whisk together sugar, butter, egg, and vanilla.
• Whisk in mashed bananas.
• Add in flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Use a spatula to mix. Don't over mix.
• Gently stir in dark chocolate chunks.
• Scoop evenly into prepared muffin tin. You should get 12 muffins.
• Top with a few more chocolate chips.
• Bake for 5 minutes at 425 degrees F and then lower heat to 350 degrees F (keep muffins in oven)
• Bake an additional 12-14 minutes, or until a toothpick comes out *almost* clean. **Don't over bake and make sure you're not sticking a toothpick into a chocolate chip**
• Remove from pan and enjoy!

DOUBLE CHOCOLATE BANANA MUFFINS

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.

DOUBLE CHOCOLATE AND BANANA MUFFINS

Steps:

• First, preheat your oven to 350°F. Move the egg from the refrigerate to your kitchen counter so it can come up to room temperature. Next, peel and mash 1 large and ripe banana then set aside. Chop 3 ounces dark chocolate. Using a sauce pot or the microwave, separately heat 2 tablespoons of water and 1/4 cup of milk just until they are warm, not hot. Keep them separate and set aside.
• Add the flour, unsweetened cocoa powder, baking powder, baking soda and salt to a bowl and whisk to combine. Set aside.
• Add the brown and cane sugars, warm water and vanilla extract to a second bowl and whisk to combine. Next, add the egg and avocado oil and whisk to combine. Add the mashed banana and whisk to combine. Set aside.
• Add half of the dry ingredients to your wet ingredients along with half of the warm milk. Use a spatula to combine then add the remaining dry ingredients and the remaining warm milk. Mix to combine then add 2 ounces chopped dark chocolate and mix once more.
• Either line your muffin tin with muffin liners or spray with non-stick spray, I use avocado oil spray then soak up any excess oil with a piece of paper towel. Fill the muffin tin with batter about 3/4 of the way full. This will make about 10 muffins. Top each muffin with the remaining chopped dark chocolate. Bake the muffins in the preheated 350°F for 15 minutes. Allow the muffins to cool in the muffin tin before carefully removing them from the muffin tin with a butter knife or a large spoon. These muffins can be stored in an air-tight container on your kitchen counter for up tp 3 days.

SUPER MOIST DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 190C (375F) and line a muffin tin with paper liners.
• In a medium bowl, mix unsweetened cocoa powder, flour, baking powder and salt together. Set aside.
• In a large bowl, whisk melted butter and sugar until smooth and then add in the vanilla and eggs.
• Use a fork or something like it to mash the bananas. The more mashed, the smoother the texture of the muffin.
• Alternating between the banana mixture and the flour mixture, slowly start adding them into the wet mixture.
• When everything is incorporated, start to fold in the chocolate chips (or chopped chocolate bars).
• Fill each muffin liner 2/3 full and bake for around 15 minutes or until a toothpick comes out with just a few moist crumbs. Cool for 5 minutes in muffin tin before completely cooling on a wire rack.

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
• Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
• Divide batter among the muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.