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- 2 ripe bananas, mashed - 1/2 cup unsweetened cocoa powder - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) For each ingredient, I recommend using standard measurements. Here is a quick guide: - Bananas: 2 ripe bananas (about 240g when mashed) - Cocoa Powder: 1/2 cup (about 50g) - Granulated Sugar: 1/2 cup (about 100g) - Brown Sugar: 1/4 cup, packed (about 50g) - Vegetable Oil: 1/3 cup (about 80ml) - Eggs: 2 large eggs - Vanilla Extract: 1 teaspoon (about 5ml) - All-Purpose Flour: 1 1/2 cups (about 190g) - Baking Powder: 1 teaspoon (about 5g) - Baking Soda: 1/2 teaspoon (about 2g) - Salt: 1/4 teaspoon (about 1g) - Chocolate Chips: 1 cup (about 175g) - Walnuts (optional): 1/4 cup, chopped (about 30g) You can make some swaps based on your needs: - Use coconut sugar instead of granulated and brown sugar for a healthier option. - For gluten-free muffins, swap all-purpose flour with a gluten-free blend. - You can also replace eggs with applesauce for a vegan option. Use 1/4 cup of unsweetened applesauce per egg. These measurements help ensure consistent results. Always use ripe bananas for the best flavor and sweetness. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This step is key for proper baking. 2. Prepare your muffin tin by lining it with paper liners or greasing it with non-stick spray. This helps the muffins come out easily. 3. In a large mixing bowl, mash the ripe bananas. You need about two ripe bananas for this. 4. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the bowl. Mix everything well until it is smooth. 1. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and mixes the dry ingredients evenly. 2. Gradually add the dry mixture to the wet mixture in the large bowl. Stir gently until just combined. Be careful not to overmix. 3. Fold in the semi-sweet chocolate chips and walnuts, if you are using them. This adds texture and extra chocolatey goodness to your muffins. 1. Spoon the batter into the prepared muffin tin. Fill each cup about two-thirds full. This gives them room to rise. 2. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. 3. After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the lovely aroma as they cool! To make the best double chocolate banana muffins, avoid overmixing the batter. When you stir the wet and dry ingredients, mix just until combined. This keeps your muffins light and fluffy. Use ingredients at room temperature. When eggs and oil are warm, they mix better. This helps create a smooth batter. Serve your muffins warm for the best taste. You can dust them with powdered sugar for a sweet touch. Place them on a nice cake stand to make them look fancy. Pair these muffins with coffee or tea for a great snack. Fresh fruit or whipped cream also make tasty sides. Make sure to mash your bananas well. If they're not mashed enough, you may find chunks in your muffins. Watch the baking time closely. If you bake them too long, they will dry out. A toothpick test helps you check doneness. Stick it in the center, and it should come out clean or with a few moist crumbs. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins. Chocolate Chip Variation: Try using different types of chocolate chips, like dark chocolate or white chocolate, for a unique twist on the flavor. Storage Tips: Keep the muffins in an airtight container at room temperature for up to three days, or freeze them for up to three months for longer storage. {{image_2}} You can make these muffins gluten-free with a few easy swaps. - Use almond flour or coconut flour instead of all-purpose flour. - You may need to add a binding agent like xanthan gum. This helps hold the muffins together. Check the texture while mixing. Gluten-free batters can be different. They may need more moisture, so adjust by adding a bit more oil or a splash of milk. Going vegan? No problem! - Replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes until it thickens. - Swap dairy with plant-based milk, like almond or oat milk. You can use coconut oil instead of vegetable oil. You might want to lower the sugar a bit since some plant milks can be sweet. Want to jazz up your muffins? Here are some fun ideas! - Add spices like cinnamon or nutmeg for warmth. A teaspoon of cinnamon can make a big difference. - Mix in dried fruit, like raisins or cranberries, for a fruity twist. - You can also add different nuts, like pecans or almonds, for crunch. These changes can make every batch unique and fun! To keep your double chocolate banana muffins fresh, use an airtight container. Place a piece of parchment paper between the muffins to prevent sticking. Store them at room temperature for up to three days. If you want the muffins to last longer, consider refrigerating them. Just make sure to tightly wrap them. Freezing muffins is simple. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. Label the bag with the date. They can be frozen for up to three months. To defrost, take a muffin out and let it sit at room temperature for about an hour. You can also microwave it for 15-20 seconds for a warm treat. Understanding the shelf life of muffins helps you enjoy them at their best. When stored at room temperature, they last about three days. In the fridge, they can stay fresh for about a week. If you freeze them, you can keep them for up to three months. Always check for any signs of spoilage, like mold or an off smell, before enjoying your muffins. Yes, you can use frozen bananas. They work well in this recipe. Here are some best practices: - Thaw First: Always thaw them before use. - Drain Excess Liquid: After thawing, drain any extra liquid. This keeps the batter from getting too runny. - Mash Well: Mash them thoroughly to ensure even mixing. Frozen bananas add sweetness and moisture, making your muffins extra delicious. If you lack cocoa powder, here are some great substitutes: - Carob Powder: Use the same amount. It has a sweet, earthy flavor. - Dark Chocolate: Melted dark chocolate can work as well. Use about 1 ounce for every 2 tablespoons of cocoa needed. - Unsweetened Chocolate: If you have it, use twice as much melted chocolate as cocoa powder. Each option changes the taste a bit, but all can still create tasty muffins. To check if your muffins are done, follow these tips: - Toothpick Test: Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. - Look for Color: The tops should be firm and slightly domed. - Touch Test: Gently press the top. It should spring back without leaving a mark. These methods will help you bake perfect muffins every time. You now have all the information to bake delicious muffins. We covered the ingredients, measurements, and step-by-step instructions that make baking easy. You learned helpful tips to avoid mistakes and how to adjust recipes for gluten-free or vegan diets. Remember to store your muffins properly for the best taste. With this guide, you can enjoy baking and share your yummy treats with others. Happy baking!

Double Chocolate Banana Muffins

Deliciously moist muffins packed with chocolate and banana flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 pieces ripe bananas, mashed
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
  • In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
  • Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar.
Keyword banana, chocolate, dessert, muffins