Kirsten Turk
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Double Chocolate, Double Banana Muffins
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These double chocolate, double banana muffins are one of my go-to recipes to make when I have overripe bananas. If I’m not feeling banana bread, I’m making these muffins instead! Plus, you only need 3 bananas (you can even get away with 2!), whereas most banana bread recipes call for 4-5. I find myself having only 3 overripe bananas way more often than a whole bunch.
What makes them Double Chocolate, Double Banana?
When we think of a double chocolate muffin, we think of a muffin where the batter is chocolate AND there are chocolate chunks in it. The same goes for the double banana in this recipe. There are bananas mashed up in the batter, and there are also bananas chopped up and stirred in at the end.
When you bite into this double chocolate, double banana muffin, you’ll bite into chocolatey chunks as well as banana chunks within a fluffy, chocolate banana muffin. Sounds delish, right?
Double Chocolate, Double Banana Muffins: Dairy Free Version
This recipe is great because it can be made with either butter or oil, so it’s so simple to make them dairy free. I’ve tried both, and both are delicious! The butter adds a depth of flavor, but the oil makes them so deliciously moist.
Whenever I’m on my dairy-free kicks, I use oil. When I’m stocked up on butter, I use butter. Sometimes all I have is plant butter, so I’ll use that. Use what you have! For oils, I typically use grape-seed oil or avocado oil in this recipe but vegetable or canola oil will work fine too.
No eggs? Use Applesauce
If I have overripe bananas, usually that means I haven’t been to the store in at least a week, which means that sometimes when I make this, I’m out of eggs. No problem! This is an easy fix. Just make sure to add applesauce pouches or jars to your pantry staples, and you’ll always be set.
These double chocolate, double banana muffins call for one egg. You can replace this egg with 1/4 a cup of applesauce and adding 1/2 tsp baking powder to the recipe. I’ve done this a few times, and it always turns out great!
I find the applesauce pouches work great because they are pretty much 1/4 a cup. You might have a tiny bit left for a *chef snack* or I let my dogs each have a little lick. They also last in the pantry for a long time, so you don’t have to worry about opening a whole jar just to use 1/4 cup, and then have it rot at the back of the fridge. My husband also enjoys them as quick snacks, and if you have kids, even better! “These are for the kids… and if I ever need a replacement for an egg in a baked good.”
What if I have only 2 overripe Bananas? No problem
If you only have 2 overripe bananas, then just mash up one, and cut up the other one for the banana chunks. You could also mash up 2 and skip the banana chunks, it just won’t be double banana then. 😉
Double Chocolate, Double Banana Muffins
These Double Chocolate, Double Banana Muffins make the perfect sweet breakfast treat! Only have 2 or 3 overripe bananas? This is the recipe for you!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 Muffins 1x
Ingredients
- 3 bananas (2 mashed, 1 chopped up for later)
- 1 egg*
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1/2 cup melted butter (one stick) OR neutral oil*
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1 dark chocolate bar ~3oz
*see notes
Instructions
- Heat your oven to 350° F.
- In a mixing bowl, mash 2 of the bananas.
- Add the egg, brown sugar, cane sugar, butter or oil, and vanilla. Stir until well combined.
- Next, stir together flour, baking soda, salt and cocoa powder.
- Mix dry and wet ingredients until just combined.
- Chop up your dark chocolate bar into chunks and slice and quarter your banana into chunks. Stir both into your batter.
- Scoop batter into a lined muffin tin and bake for 23-27 minutes.
- Let cool for 5 minutes before serving and enjoy!
Notes
*If you are out of eggs or want to make this vegan, you can swap 1/4 a cup of applesauce plus a 1/2 tsp of baking powder for the one egg this recipe calls for.
*If you’d like to make this dairy free, you can use vegan butter or neutral oil. I typically use avocado oil or grapeseed oil when I make this recipe with oil.
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Yum!! We loved these. Thank you!
Love to hear that! Thank you for reviewing!