These Double Chocolate Banana Muffins are dense, chocolate-y and super moist! Did I mention they’re super low in sugar and oil-free?! They’re perfect for an on-the-go breakfast, stay at home brunch or a snack!
Muffins have always had a special place in my heart. I feel like muffins were one of the very first things that I ever learned to bake by myself. Now y’all don’t get too excited, when I say muffins, I meant the blueberry and chocolate chip instant muffin mix. You know the kind, right? Where all you had to do was add water and mix? Yup, those were the ones. Those were the best!
Another muffin I loved as a kid? The ones you bought fresh from the grocery store! On special occasions, my mom would buy us one as we were on our way to school. They never failed to be rich and delightful, and they were always topped with turbinado sugar. I remember I would most likely choose the pistachio one because somehow it was green?! Maybe in my subconscious I deemed it as a healthier choice! Ha.
But anyway…speaking of healthier choice muffins. Let’s discuss these DOUBLE CHOCOLATE BANANA MUFFINS. They’re amazing to say the least. Can I just geek out for a minute and say that I was so excited when I recipe developed these muffins? The first time I made the recipe, I was so proud of myself. They are the moistest muffins I’ve ever had. And yes, you’re welcome for using that word.
However, the first time I made them, they were very flat. They had no beautiful round peak like I wanted them to have. So, instead of giving up, I tweaked a few things in the recipe and the next time I made them, wa-lah! They were PERFECT. So round and beautiful, chocolate chips galore and I swear, it took everything in me to actually let them cool and not shove them in my face while they were still steaming hot.
The best part about these muffins is that you probably already have all of the ingredients to make them! Here’s what you’ll need for these chocolate babies:
- ripe bananas
- a teeny hint of maple syrup (aka the only added sugar)
- applesauce (for the moistest muffins ever!)
- an egg (for binding er-thang together)
- a little bit of all purpose flour
- cocoa powder for the best chocolate-y flavor ever
- chocolate chips! For that double chocolate-y goodness.
- baking soda
- pinch of salt (or a little more than a pinch if you’re like me and salty sweet things are the best things on earth)
Yup, that’s it. Pretty easy, huh? I love that these have absolutely NO oil in them. Don’t get me wrong, I love butter – but the applesauce completely makes up for the lack of oil. It makes them extrememly dense but somehow fluffy. The cocoa powder gives them a smooth, deep flavor of dark chocolate. The maple syrup is just for a touch of extra sweetness – the bananas (which need to be ripe!) are there for the natural sugar, as is the applesauce. The chocolate chips of course, add texture and additional flavor making these the richest, dense-est muffins EVER.
My favorite way to eat these muffins is ALL THE WAYS. But really, I like them with my cup of coffee with lots of cream in the mornings. Schmear some butter or nut butter on them and you’re all set! Find the full recipe down below. Xo.
Double Chocolate Banana Muffins
These Double Chocolate Banana Muffins are dense, chocolate-y and super moist! Did I mention they’re super low in sugar and oil-free?! They’re perfect for an on-the-go breakfast, stay at home brunch or a snack!
Ingredients
- 3 medium ripe bananas
- 1/4 cup maple syrup
- 1/2 cup applesauce
- 1 egg
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips (divided)
- 1 tbsp baking soda
- 1/4 tsp salt
Instructions
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Preheat your oven to 375. Mash the bananas up with a fork until they are completely mashed. Add in your maple syrup, applesauce, and egg. Mix until well combined. Using a sifter, add in your flour, cocoa powder, baking soda and salt. Mix until well combined. Fold in half of your chocolate chips, saving the other half to top the muffins with.
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Grease your muffin tin or use liners! Fill the muffin cups until 2/3 full. Sprinkle with chocolate chips on top. Bake for 20-24 minutes or until toothpick comes out clean. Let cool in the pan for 5 or so minutes and then remove them to a cooling rack.
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Enjoy with a schmear or butter or nut butter!
Recipe Notes
You can use a normal, 12 count muffin pan for this recipe. Make sure and adjust the nutritional information accordingly.