One of the best ways to use up some brown bananas! Double Chocolate Banana Muffins are lower in added sugar, whole grain, and super easy to mix together in one bowl. Not only do the muffins have double the chocolate goodness, they are also moist, fluffy, and nutritious. Bake them up for breakfasts, snacks, or to pack up in lunch boxes.
Kids in the Kitchen:
- What kiddo doesn’t love making muffins, right? Let your child put the paper liners in the muffin tin while you make sure you have all the other ingredients ready to go.
- Mash! Have your child use a fork to mash the bananas on a plate or use a potato masher to mash them in a bowl.
- Measure and mix the dry ingredients: depending on the age or your child and/or how much time you have to bake, you may want to measure many of the ingredients before inviting your child to bake with you. You can leave a couple things for your child to measure, such as the baking soda and salt.
- Use a large bowl. Mixing in a large bowl means less mess when cooking with kids. I try and always and demonstrate what speed I’d like kids to stir before letting them have a turn. Most likely, their mixing will result in at least a little spillage, but that’s ok. With practice, kids will eventually learn to better control the spoon or spatula.
- Top it off! Kids can easily place a few chocolate chips on top of each muffin before baking. You may want to put a few extra to the side for them to taste as well 😉
Subs and Tips for making Double Chocolate Banana Muffins:
- Gluten free: You can use a gluten-free flour blend such as King Arthur to make these muffins gluten-free. Since gluten free flour absorbs a little less liquid than whole wheat flour, you may need to use about 1/4 cup more.
- Egg free: I have not tested this recipe without eggs. However, flax “egg” or additional mashed banana and yogurt may be a good substitute.
- Dairy free: Instead of dairy yogurt in the recipe, you can use a dairy-free alternative such as a coconut-based or other non-dairy yogurt or sour cream.
- Helpful tools: Unbleached parchment paper liners, large cookie scoop (in picture below), and my favorite muffin tin are listed in my Baking Essentials list on Amazon HERE.
Double Chocolate Banana Muffins
- 1 standard muffin tin
- 1 1/4 cups white whole wheat flour or 1 1/2 cups all purpose or gluten-free blend
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed banana (2 to 3 medium very brown bananas)
- 2 large eggs
- 1/3 cup neutral oil (avocado, vegetable, or melted coconut)
- 1/3 cup maple syrup
- 1/2 cup plain Greek yogurt I use whole milk but any plain yogurt will work
- 1 tsp vanilla extract
- 3/4 cup chocolate chips, divided
- Heat the oven to 350 degrees F. Place paper liners in a standard muffin tin or grease the tin with oil spray.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt, breaking up any clumps of cocoa powder.
- In a large bowl, whisk the mashed banana, eggs, oil, maple syrup, yogurt, and vanilla.
- Add the dry ingredients and 1/2 cup of the chocolate chips to the we ingredients and mix until just combined.
- Fill each muffin cup all the way to the top then place a few additional chocolate chips on top of each muffin.
- Bake until the center of each muffin no longer looks wet or a cake tester inserted into the center of a muffin comes out with a few moist crumbs, 15 to 20 minutes.
- Allow muffins to cool then enjoy. Store muffins in an air tight container at room temp for 1 day then in the fridge for 4 days. Muffins can be individually wrapped and frozen for a month.
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