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  • Catherine Irvin

Chocolate x2 Banana Muffins

Updated: Dec 15, 2019


Chocolate x2= chocolate batter + chocolate chips

Snow is falling and I've inevitably migrated into the kitchen. I whipped up some very chocolatey banana muffins with ripened bananas that were staring me in the face when I walked in here.

I made these larger than my usual thought that "Oh, people only want a bite" sizing method because you won't be wanting just a small taste. Go all in, or don't bother tasting these chunky guys.

The chocolate chips along the journey of this muffin are just right. They hit you with a silky texture worth grabbing a hot coffee or glass of milk to go with it all. My advice: catch those chocolate chips at its best of moments right out of the oven!

I'd enjoy these as an afternoon pick-me-up, but who's stopping you from eating these for breakfast? Not I! Happy chocolate eats!

XO//CATH​

-THE RECIPE-

2 ripened bananas, mashed

1 cup whole wheat flour

1/2 cup dark Dutch processed cocoa

3/4 cup brown sugar

1/2 cup sugar

1 stick (1/2 cup) butter, melted

2 eggs

1/2 cup milk

1 tsp vanilla extract

1 tsp salt

1/2 tsp cinnamon

1/4 tsp espresso powder (optional)

1 tsp baking soda

1/4 tsp baking powder

1 cup semi-sweet chocolate chips

In a large mixing bowl, mash bananas until smooth. Add eggs, vanilla extract, milk, and melted butter (once it's cooled) to the bowl. Mix both the brown and white sugars into the wet mix.

In a separate bowl, mix all dry ingredients together. Combine evenly. Add dry mixture into the wet mix (except chocolate chips) and fold in until incorporated. Put the chocolate chips in the combined mix and gently fold in.

Use a 12-cup muffin pan and line with muffin baking cups. Add about 1/3 cup to each muffin.* Don't be afraid to overfill the muffin cups to the very top. Bake at 325ºF for 30 mins. Let cool for 15 mins after baking. Enjoy!

*I highly recommend using an ice cream scooper or a 1/3 measuring cup to ensure even size of each muffin.


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