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Decadent Double Chocolate Banana Muffins

Indulge in the Best Double Chocolate Banana Muffins: A Decadent & Easy Recipe for Overripe Bananas

When those bananas on your counter start to show their true, spotty colors, don’t even think about tossing them! For me, it’s a clear signal: time for baking. And what better way to transform humble, overripe bananas than into something utterly delightful and deeply chocolatey? These Double Chocolate Banana Muffins are more than just a recipe; they are a delightful solution to a common kitchen dilemma, promising a moist, tender crumb bursting with rich cocoa and sweet chocolate chips. They’re a perfect treat for breakfast, a satisfying snack, or a sweet pick-me-up anytime of the day.

There’s an undeniable magic in the combination of sweet banana and rich chocolate. This recipe elevates that classic pairing to new heights, delivering a muffin that is surprisingly light yet incredibly flavorful. The natural sweetness of the ripe bananas means you don’t need excessive sugar, and the addition of unsweetened applesauce contributes to their incredible moisture without adding unnecessary fat. Each bite offers a harmonious blend of fruit and cocoa, making these muffins an irresistible indulgence for chocolate lovers and banana bread enthusiasts alike. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe ensures a batch of perfect muffins every time.

5 from 2 votes

Double Chocolate Banana Muffins

By: Drizzle
Servings: 12
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Close-up of a double chocolate banana muffin, showing its moist texture and chocolate chips.
These moist and delicious double chocolate banana muffins are perfect for using up ripe bananas. Each muffin is approximately 4 SmartPoints (SP) or 3 PersonalPoints (PP) for Weight Watchers members.

Ingredients 

  • 3 Tbsp granulated sugar
  • 1 large egg
  • 2 Tbsp egg whites (liquid or from a fresh egg)
  • 3 ripe bananas, mashed (the spottier, the better!)
  • 1/4 cup unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 Tbsp mini chocolate chips
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Instructions 

  • First, preheat your oven to 350°F (175°C). Prepare a 12-hole muffin tin by spraying it thoroughly with non-stick cooking spray or lining it with paper liners. Set the prepared tin aside for later.
  • In a large mixing bowl, combine the granulated sugar, whole egg, and egg whites. Use an electric mixer to beat these ingredients together until they are well combined and slightly frothy, which usually takes about 1-2 minutes. This step helps to incorporate air and dissolve the sugar.
  • Next, add the mashed ripe bananas, unsweetened applesauce, and vanilla extract to the bowl. Stir these wet ingredients into the sugar and egg mixture until everything is thoroughly combined. The mixture should be smooth with no large lumps of banana remaining.
  • In a separate bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix, as this can lead to tough muffins. Finally, gently fold in the mini chocolate chips until they are evenly distributed throughout the batter.
  • Divide the muffin batter evenly among the 12 prepared muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This recipe yields 12 regular-sized muffins, each approximately 4 SmartPoints (SP) or 3 PersonalPoints (PP). For best freshness, store them in the fridge.
  • Nutritional information (calculated without considering the bananas’ inherent values for estimation purposes) per muffin: Calories 107, Total Fat 2g, Saturated Fat 1.1g, Carbohydrates 21.4g, Fiber 1.8g, Sugars 8.7g, Protein 2.8g. Please note that exact values may vary based on specific brands and ingredient measurements.

Additional Info

Course: Baking, Breakfast, Snack, Dessert
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

Why You’ll Fall in Love with These Double Chocolate Banana Muffins

These aren’t just any muffins; they’re a revelation! Here’s why this recipe will become a staple in your kitchen:

  • **Incredibly Moist and Tender:** The secret lies in the overripe bananas and a touch of applesauce. These ingredients work together to ensure a perfectly soft and moist texture that resists drying out, keeping your muffins fresh longer.
  • **Rich, Deep Chocolate Flavor:** We’re talking double the chocolate here! Unsweetened cocoa powder provides a deep, robust chocolate base, while the mini chocolate chips melt into pockets of gooey deliciousness, delivering a symphony of cocoa in every bite.
  • **Perfect for Using Up Ripe Bananas:** Say goodbye to food waste! This recipe is the ultimate way to utilize those spotty, too-soft bananas that are past their prime for eating raw but are at their peak for baking. They add natural sweetness and a wonderful banana flavor.
  • **Quick and Easy to Prepare:** With just 5 minutes of prep time and a straightforward baking process, you can have a batch of warm, homemade muffins ready in under half an hour. It’s a fantastic recipe for busy mornings or spontaneous baking urges.
  • **Satisfying for Any Occasion:** Whether you need a quick breakfast on the go, a comforting afternoon snack, or a simple yet decadent dessert, these muffins fit the bill. They’re universally loved by kids and adults alike.
  • **Wholesome Ingredients:** By incorporating unsweetened applesauce, we reduce the need for extra fat, making these muffins a slightly lighter indulgence without compromising on taste or texture.

Essential Ingredients and Their Roles

Let’s take a closer look at the key players in our Double Chocolate Banana Muffins and how they contribute to their irresistible charm:

  • **Ripe Bananas:** The star of the show! The riper your bananas are (think brown spots and soft texture), the sweeter and more fragrant they’ll be. They provide natural sugar and crucial moisture, making the muffins incredibly tender. They also contribute a subtle, comforting banana flavor that pairs beautifully with chocolate.
  • **Unsweetened Cocoa Powder:** This is where the first layer of “double chocolate” comes in. Using unsweetened cocoa powder ensures a deep, rich chocolate flavor without adding excessive sweetness. It gives the muffins their characteristic dark color and intense cocoa aroma.
  • **Mini Chocolate Chips:** The second layer of chocolate! Mini chips are preferred here because they distribute more evenly throughout the batter, ensuring every bite has a delightful burst of melted chocolate. You can use semi-sweet, dark, or even milk chocolate chips depending on your preference.
  • **Unsweetened Applesauce:** A fantastic ingredient for adding moisture and tenderness while keeping the overall fat content down. It works as a natural binder and contributes to the muffins’ soft crumb without altering the flavor profile significantly.
  • **Eggs & Egg Whites:** The combination of a whole egg and egg whites provides structure and lift to the muffins. The egg yolk adds a bit of richness, while the whites contribute to a lighter texture and help bind the ingredients.
  • **Flour, Baking Powder, and Baking Soda:** These are the foundational dry ingredients. All-purpose flour provides the main structure. Baking powder and baking soda are essential leavening agents that react with the wet ingredients (especially the acidic bananas and cocoa) to create a light, airy, and well-risen muffin.
  • **Sugar & Vanilla Extract:** Granulated sugar adds just enough sweetness to balance the tartness of the cocoa and enhance the banana flavor. Vanilla extract is a flavor enhancer that brings warmth and depth to both the banana and chocolate notes.

Tips for Baking the Perfect Double Chocolate Banana Muffins

Achieving bakery-quality muffins at home is easier than you think with these simple tips:

  • **Don’t Overmix the Batter:** This is perhaps the most crucial rule for tender muffins. Once you combine the wet and dry ingredients, mix only until just combined. A few lumps of flour are perfectly fine. Overmixing develops the gluten in the flour, leading to tough, chewy muffins.
  • **Use Truly Ripe Bananas:** The spottier, the better! Green or firm yellow bananas won’t offer the same sweetness or moisture. If your bananas aren’t ripe enough, you can speed up the process by baking them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins are black.
  • **Fill Muffin Liners Correctly:** For perfectly domed muffin tops, fill your muffin cups about two-thirds full. You can even try filling them nearly to the top for a more substantial muffin, but be mindful of potential overflow.
  • **Preheat Your Oven Thoroughly:** A properly preheated oven ensures even baking from the start. Cold spots can lead to unevenly cooked muffins.
  • **Check for Doneness:** Muffins are done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this will dry them out.
  • **Cool Properly:** Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom and allows them to set.
  • **Experiment with Chocolate Chips:** While mini chocolate chips are recommended for even distribution, feel free to use standard-sized chips or even chopped chocolate bars for different textures and bursts of flavor.

Delicious Variations to Try

While these Double Chocolate Banana Muffins are perfect as is, they also serve as a fantastic base for creativity:

  • **Nutty Delight:** Fold in half a cup of chopped walnuts or pecans along with the chocolate chips for added crunch and earthy flavor.
  • **Espresso Boost:** Add 1/2 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor without making the muffins taste like coffee.
  • **Spice it Up:** A pinch of cinnamon or a tiny dash of nutmeg can add a warm, comforting note that complements both banana and chocolate beautifully.
  • **Cream Cheese Swirl:** Before baking, dollop a teaspoon of softened cream cheese (mixed with a tiny bit of sugar) on top of each muffin and swirl it gently with a toothpick for a tangy, creamy surprise.
  • **Zesty Touch:** A teaspoon of orange zest can brighten the flavors and add a subtle citrusy aroma.

Serving Suggestions

These Double Chocolate Banana Muffins are versatile and delicious in many ways:

  • **Warm from the Oven:** There’s nothing quite like a warm muffin, perhaps with a pat of butter, alongside your morning coffee or tea.
  • **On-the-Go Breakfast:** Grab one for a quick and satisfying breakfast during a busy morning commute.
  • **Afternoon Treat:** Pair with a glass of milk or a smoothie for a delightful mid-day snack.
  • **Dessert with a Scoop:** For an extra indulgent treat, serve a warm muffin with a scoop of vanilla bean ice cream and a drizzle of chocolate sauce.
  • **With Fresh Fruit:** Enjoy with a side of mixed berries or sliced fruit for a balanced meal.

Storage and Freezing Instructions

To keep your Double Chocolate Banana Muffins fresh and delicious for as long as possible, follow these storage tips:

  • **Countertop Storage:** Store cooled muffins in an airtight container at room temperature for up to 2-3 days. To prevent them from getting soggy, you can place a piece of paper towel in the bottom of the container.
  • **Refrigerator Storage:** For extended freshness, especially in warmer climates, store the muffins in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave for that fresh-baked taste.
  • **Freezer Storage:** These muffins freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze for about an hour until firm. Then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven.

There you have it – a simple yet sensational recipe for Double Chocolate Banana Muffins that will quickly become a household favorite. They’re the perfect solution for those forgotten bananas and a delightful indulgence for any chocolate enthusiast. So next time you spot those perfectly ripe bananas, remember this recipe, gather your ingredients, and get ready to enjoy the rich, moist, and utterly delicious results!