Double Chocolate Banana Muffins

My kids had friends over after school, and since I had three very ripe bananas, I made these double chocolate banana muffins. I used milk chocolate chips to pair nicely with the banana flavor. I added turbinado sugar to the top of each muffin right before baking, which gives them a crisp top. These double chocolate banana muffins are decadent and rich like a brownie but with a muffin texture, and they couldn’t be easier to make. The kids all loved these chocolate-filled muffins and said they were most definitely blog-worthy and super delicious.

Double Chocolate Banana Muffins

Ingredients:

• 3 very ripe bananas, mashed
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 1 ½ cups flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup milk chocolate chips, plus a few more for the tops of each muffin
• Turbinado sugar, for the tops of each muffin

How to Make Double Chocolate Banana Muffins:

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Beat the mashed banana and brown sugar with a hand mixer until well combined. Beat in the oil, eggs, and vanilla until creamy and smooth.

In another bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt.

Gradually add the flour mixture to the banana mixture, until just combined. Don’t overmix!

Fold in most of the chocolate chips.

Evenly distribute the muffin batter into the muffin tin.

Add the remaining chocolate chips to the top of each muffin. Sprinkle the tops with turbinado sugar.

Bake for 15-17 minutes, or until a wooden tester inserted in the center comes out clean.

Remove from the oven and let cool for 10 minutes before moving them from the pan to a wire cooling rack to continue cooling.