Triple Chocolate Banana Muffins

Indulge in delicious Triple Chocolate Banana Muffins made with overripe bananas and two kinds of chocolate for a sweet treat.

Looking for more chocolatey recipes? Try my Chocolate Cupcakes with Cookies and Cream Frosting or my Chocolate Pudding White Chocolate Chip Cookies.

Did anyone hold on to your New Year's resolution of eating less sugar? Because it is not going so well for me.

The problem is, I have a major sweet tooth that has chocolate cravings almost daily. And all I could think about lately were bakery-style chocolate muffins. Warm muffins can't be beat, it was the only thing I was craving over the past few days. So I made these Triple Chocolate Banana Muffins.

This is such a great recipe for when you want to use up your over-ripe bananas. I always have so many ripe bananas at home that I need as many banana recipes as I can get. This one is for sure going to be on my regular rotation. The rich chocolate flavor pairs so well with the bananas which makes these muffins so moist. I love this combo so much that I am already planning on making a triple chocolate banana bread recipe next time.

Key Ingredients

• unsalted butter: creates that soft, tender crumb. You can replace this with salted butter and omit the salt.
• sweeteners: both brown sugar and white sugar are used in this recipe.
• egg: helps bind the wet and dry ingredients, and provides structure and stability to the muffins.
• sour cream: the acidity activates the baking soda for more moisture and an extra-tender crumb.
• mashed bananas: the browner they are, the sweeter the muffins become! They also help add moisture to the muffins.
• vanilla extract: enhances the sweet and warm flavors of the muffin.
• all purpose flour: provides the structure so that the muffins can hold their shape. You can replace half of the flour with whole wheat flour.
• ground cinnamon: gives the muffins a warm flavor that compliments the sweetness of the bananas and the chocolate.
• salt: balances the sweetness and enhances the chocolate and banana flavors.
• leavening agents: both baking powder and baking soda are used to help the muffins rise, and to create a soft and light texture.
• unsweetened cocoa powder: deepens the chocolate flavor in the muffin base.
• semi-sweet chocolate chips: can be replaced by dark chocolate chips if you would like a richer flavor.
• white chocolate chips: adds a creamy and sweet contrast to the muffin's base recipe.

How To Make Triple Chocolate Banana Muffins

Step 1: In a large bowl, mix together the butter and sugars until light and fluffy. Add in the egg, sour cream, mashed banana and vanilla, and mix until smooth.

Step 2: In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder.

Step 3: Slowly mix the dry ingredients into the wet ingredients until just combined. Mix in ½ cup semi-sweet and ½ cup white chocolate chips.

Step 4: Divide the batter into a paper lined muffin pan. Sprinkle the remaining chocolate chips on top, and bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.

Triple Chocolate Banana Muffins Expert Tips

Storage: Store these muffins in an airtight container at room temperature for 2-3 days. You can also store them in the fridge for up to 1 week.

Freezing: These muffins freeze really well too, and can be stored in the freezer for up to 3 months. For best results, wrap each individual muffin in plastic wrap then store in a large freezer bag. You can skip the plastic wrap if you like, but it will make the muffins more prone to freezer burn.

Use a large cookie scoop. This helps you divide the muffin batter into the prepared muffin tin with little mess. This is the large cookie scoop that I use.

Make these muffins vegan. You would need to replace the egg, butter, sour cream and chocolate chips. There are a lot of plant based versions of the butter, sour cream and chocolate chips that you can use. For an egg substitute, I would use a flax egg. To make a flax egg, mix together 1 tablespoon ground flax with 3 tablespoon water and allow to sit for 5 minutes before using.

Use healthier ingredients.  Replace the white flour for whole wheat flour, protein-packed Greek yogurt in place of the sour cream, and an extra banana in place of the egg.

Frequently Asked Questions

Triple Chocolate Banana Muffins Recipe

These Triple Chocolate Banana Muffins are the best way to use up your overripe bananas, with 2 kinds of chocolate mixed onto a chocolate muffin.

• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• ⅓ cup sour cream
• 3 medium bananas (ripe)
• 1 teaspoon vanilla extract
• 2 ¼ cup all purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup unsweetened cocoa powder
• ⅔ cup semi-sweet chocolate chips (divided)
• ⅔ cup white chocolate chips (divided)

1. Preheat the oven to 350℉. Line muffin tins with 24 paper liners.

2. In a large bowl, cream together the butter and sugars until light and fluffy. Mix in the egg, sour cream, banana and vanilla until fully combined.

3. In a separate bowl, mix together the flour, cinnamon, salt, baking powder, baking soda and cocoa powder.

4. Slowly mix the dry ingredients into the wet ingredients until just combined.

5. Fold in around ½ cup of chocolate chips and ½ cup white chocolate chips.

6. Divide the batter evenly in the prepared muffin cups. Sprinkle the remaining chocolate chips and white chocolate chips on top.

7. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few crumbs on it.

8. Allow to cool in the pan for around 2 minutes before transferring to wire racks to cool completely.

1. To store, place the muffins in an airtight container with a paper towel at room temperature for up to 3 days, or in the fridge for up to 1 week.
2. To freeze, place the cooled muffins in a freezer-safe bag. Try to remove as much air as possible from the bag, then place in the freezer for up to 3 months. When ready to eat, thaw at room temperature or microwave for around 15 seconds until warm.
3. Use brown bananas. The browner and spottier they are, the sweeter and more moist your muffins will turn out.
4. Do not overmix. This will result in a very dense and tough muffin. Make sure to mix the ingredients until just combined.
5. Use room temperature ingredients to keep the batter smooth and prevent the butter from re-solidifying.
6. Use a large cookie scoop to scoop the batter into the muffin pan. I like this cookie scoop to cleanly divide the muffin batter into the muffin pan.

Breakfast

American

Vegetarian

Bakery Style Muffins, Chocolate Banana Muffins, Chocolate Chip Banana Muffins, Fudgy Chocolate Muffins, Overripe Banana Recipes