Let's talk about chocolate chip muffins. DOUBLE CHOCOLATE that is!
My little nephew Mandito is a lover of all things chocolate, double chocolate actually.
He absolutely loved these. They have a hint of mashed banana to add a little moisture, but if you don't have ripened bananas on hand, you can swap it out for sour cream or greek yogurt.
The banana adds a little hint of banana flavor but the chocolate is very much the star.
I hope you enjoy them as much as my little nephew does!
Double Chocolate Chip Banana Muffins
Yield: 12-14 muffins
2 cups all purpose flour
½ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
1 stick room temperature unsalted or salted butter (½ cup)
1 cup granulated sugar
⅓ cup and 2 tbsp vegetable oil
1 tsp vanilla extract
2 ripened bananas, mashed
1 ¼ cup chocolate chips (any kind)
Note: If you want to omit the ripened bananas, you can substitute for ½ cup sour cream or plain greek yogurt
Preheat the oven to 375 degrees Fahrenheit.
Spray and grease your muffin pan with nonstick baking spray or line muffin tins with paper liners.
In a separate bowl, sift or combine together the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
Using a stand mixer with paddle attachment, beat the room temperature butter and sugar for about 3 minutes. Scrape the sides so all is incorporated. Add the vegetable oil, vanilla extract, and the eggs until all combined.
Add the flour mixture, mashed bananas, and chocolate chips. Mix until all combined.
Distribute the batter evenly in the muffin tins. Bake for about 22 minutes, until the toothpick comes out clean.
Note: I filled each muffin tin all the way to the top, to use the entire batter.
You can distribute less to make smaller muffins in order to get more muffins. If they are smaller, bake for 18-20 minutes or until toothpick comes out clean.