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?
- 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
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!