These moist and delicious, double chocolate banana muffins are made with ripe bananas, chocolate chips and cocoa powder.
Chocolate Banana Muffins
There are so many chocolate lovers in my house, these chocolate banana muffins disappear quickly when I bake them! I added a glaze on top which contrasts so pretty over the dark chocolate. More baked recipes using ripe bananas you might also enjoy is my banana bread recipe, this Chocolate Oat Flour Banana Bread, and these Peanut Butter Banana Muffins.
This recipe makes 12 large muffins, you could probably even get 14 if you fill the muffin tins 3/4 full. Mini muffins would make a great back to school snack for the little ones, they won’t even know there’s fruit in them! Leftovers can be refrigerated or frozen to last longer.
More Muffin Recipes You’ll Love
Chocolate Banana Muffins
Ingredients
- 3 1/2 ripe medium bananas, mashed
- 1/4 cup unsweetened apple sauce
- 1 1/4 cups unbleached all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/3 cup sugar
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
- 2 tbsp confectioners sugar, optional
Instructions
- Preheat oven to 325F. Line a muffin tin with 12 liners.
- In a large mixing bowl cream butter and sugar with an electric mixer.
- Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
- Add flour mixture to bananas, then blend at low speed until combined; do not over mix.
- Fold in chocolate chips and pour batter into muffin tins.
- Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
- If making the glaze, combine confectioner’s sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.
