I don’t know what it is about this time of year, but it definitely brings out the “baker” in me! Lately I have been on a bread/muffin kick. Maybe it has something to do with being home with my little cutie pie most days (insert sweet picture below), or maybe it’s the cooler weather.
Either way, my latest creation turned out super tasty! I had 3 bananas sitting on the counter that were turning brown, so obviously I had to make some type of banana bread, I had no choice, right?! So, I ended up making these Double Chocolate Banana Muffins, and they are simply divine! Moist and rich without being overloaded with sugar. Also, since it is a muffin, it’s a wonderful excuse to have chocolate for breakfast!
These will not disappoint, you’ve gotta give them a try!
Double Chocolate Banana Muffins
makes 12 muffins
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 very ripe bananas
1/3 cup canola oil
3/4 cup semi sweet chocolate chips
Preheat the oven to 350 degrees, and place liners in a muffin tin.
In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon.
In a another bowl mash the bananas with a fork until they are only slightly lumpy. Stir the oil and egg into the banana and then add this to the dry ingredients. Stir until the batter is just combined, and then fold in half of the chocolate chips.
Fill the muffin cups about 3/4 full and then sprinkle the remaining chocolate chips on top of the muffins.
Bake for 20-22 minutes, cool slightly, and enjoy!