How to Cook Yummy Double Chocolate Banana Muffins (or Bread)

Double Chocolate Banana Muffins (or Bread). Chocolate banana bread in muffin form. These double chocolate banana muffins are super moist, not too sweet and filled with big banana flavor. These chocolate banana muffins are the perfect way to get your chocolate fix and use up those brown bananas.

Socially acceptable for breakfast, but decadent enough for dessert. 😉 Double chocolate banana muffins, because we could all use a little something sweet in our lives. 🙂 Paleo Double Chocolate Banana Bread Muffins Moist, fluffy, ultra chocolaty paleo double chocolate banana bread muffins. These delightful treats are easy to make in your blender, are oil-free, grain-free, dairy-free and made with whole food ingredients for a guiltless pleasure. In a separate bowl, whisk bananas, oil and egg until blended. You can cook Double Chocolate Banana Muffins (or Bread) using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Double Chocolate Banana Muffins (or Bread)

1. Prepare 1/2 cup of all purpose flour.
2. You need 1/2 cup of whole wheat flour.
3. It’s 3/4 cup of unsweetened cocoa powder.
4. You need 1 tsp. of baking soda.
5. You need 1/8 tsp. of salt.
6. It’s 3 of medium spotty bananas (or 2 large).
7. You need 1/2 cup of - 3/4 cup brown sugar.
8. You need 2 of large eggs, at room temperature.
9. You need 1/2 cup of milk, at room temperature.
10. You need 2 tsp. of vanilla extract.
11. You need 1/4 cup of unsalted butter, melted and slightly cooled.
12. It’s 1/2 cup of dark chocolate chips.

Add to flour mixture; stir just until moistened. Line a muffin tin with paper liners. Beat in the egg, then stir in the vanilla, banana, and sour cream. Gently mix in the dry ingredients and chocolate chips until well incorporated.

Double Chocolate Banana Muffins (or Bread) step by step

1. Preheat the oven to 350°F. Grease a standard size muffin tin pan or line with parchment liners and set it aside..
2. In a large bowl, whisk together both of the flours, the cocoa powder, the baking soda and the salt until well combined and set it aside..
3. In a seperate large bowl, mash the bananas. Then whisk in the eggs, sugar (if your bananas are super brown and spotty, you can use only 1/2 cup. If they’re still pretty yellow, use 3/4 cup), milk, vanilla and melted butter until combined. Add the dry ingredients to the wet and stir until just combined. Then fold in the dark chocolate chips..
4. Scoop the muffin batter into the prepared pan, filling all the way to the top. Bake for 17-20 minutes, until a toothpick inserted into the center comes out mostly clean. Let them cool in the pan for 10 or so minutes, then transfer them to a wire rack to cool completely..
5. For bread, pour the batter into a greased 9"x5" loaf pan, lined with a sheet of parchment paper hanging over each side. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Let cool in the pan for 10 or so minutes, then lift it out of the pan and transfer to a wire rack to cool completely..

Make sure you’re using super brown speckled bananas- the riper, the better your double chocolate banana muffins will taste. The chocolate flavor overpowers the banana, so don’t expect tons of banana flavor. Rather, expect a chocolate explosion with hints of sweet banana in the background. I made them as muffins and they were great. This chocolate banana bread is very similar to these banana muffins and this carrot cake banana bread, but with some of the flour omitted to make room for the unsweetened cocoa powder.