Well, I wish I had a fun story to tell about these muffins, but I don’t. These Double Chocolate Banana Muffins are pretty much out of this world, so that’s the story itself, I suppose. They are utterly chocolately, perfectly fluffy, and even a smidge on the healthy side. You should totally make them, stat. Need I say more?
Like any banana bread or baked treat, these are best made with ultra ripe, almost too disgusting to look at, much less touch bananas. These are nowhere near ready… they should be almost completely black. The darker the banana, the sweeter the flavor, I say. [Even though I basically have to have Ben deal with the grossness.]
These muffins get their amazing, rich flavor from not one, not two, but THREE kinds of chocolate. I know I called them Double Chocolate, but I may have lied a bit. Cocoa powder, white chocolate chips, and mini chocolate chips are ALL necessary for success here, folks. In a cupcake, I’d pretty much never use all three things at once. But in these muffins? Totally works. Especially because these muffins are a bit on the healthy side thanks to the use of applesauce, flax seed, and whole wheat flour. What more could you ask for?
a year ago… Chocolate Zucchini Muffins
two years ago… Recipe Repeat: Crock Pot Santa Fe Chicken
three years ago… Potato Soup
Double Chocolate Banana Muffins [from Amy’s Cooking Adventures]
click to print
Ingredients:
- 3 ripe bananas, mashed
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup ground flax seed
- 6 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/4 cup white chocolate chips
- 1/4 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees. Line muffin tins with paper liners or grease well with cooking spray.
In a large bowl, combine bananas, oil, applesauce, brown sugar, eggs, and vanilla. In a separate bowl, whisk together flours, flax seed, cocoa powder, and baking soda.
Fold dry ingredients into the wet, then add chocolate chips and gently mix until just combined. Batter will be lumpy.
Spoon into muffin cups, filling about 2/3 full, then bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool completely before storing in an airtight container.
Time: 30 minutes.
Yield: 14-16 muffins.
Notes: Use or freeze within 3 days. These muffins freeze well!
LInked up with: Foodie Friday, Weekend Potluck.
Sarah: Will you save a double chocolate banana muffin for your father? Love, Dad
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all gone already! next time 🙂
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WW flour, applesauce & flax? That totally counts as healthy 😉 They look amazing!
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thanks erica! i agree 🙂
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Yum, these sound so tasty! I had to giggle at your Dad’s comment 🙂
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oh goodness, he has just learned how to comment on my blog and my sister’s… it’s a little ridiculous. 🙂
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Lol! I find it endearing 🙂
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I love chocolate banana muffins. The more chocolate the better! These sound perfect!
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thank you veronica! they are truly amazing 🙂
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With all the chocolate in these, they HAVE to be fabulous!!!
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thanks joanne!
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I love baking with bananas! To me, adding bananas automatically means that I can have these muffins for breakfast – like a banana bread! 🙂 Maybe, with a scoop of yogurt.
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definitely! they are good dipped in vanilla yogurt 🙂
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Yum! It’s like dessert for breakfast! I like that they’re picturesque and puffy on top, not flat like some homemade muffins are.
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thanks!! filling them to the brim helps get that puffy top 🙂
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Chocolate and banana were made for each other! I bet this would be so good with a slathering of peanut butter….yum!
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oooh i’ll have to try that next time! great idea 🙂
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