Double Chocolate Banana Muffins
Combining two favorite flavors—rich chocolate and ripe bananas—makes these muffins doubly good. —Donna Brockett, Kingfisher, Oklahoma
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1-1/3 cups mashed ripe bananas (about 3 medium)
- 1/3 cup canola oil
- 1 large egg, room temperature
- 1 cup miniature semisweet chocolate chips
Reviews
I made these without the strudel topping. They were very good. The mixture seemed a little dry while making it so I did add about 2 tablespoons of milk. I also used reese's chips (chocolate and peanut butter chips mixed) instead of chocolate chips. Would definitely make again.
Not sure why I didn't care for these. They were moist, but mine came out very chewy.
Absolutely delicious! Moist and chocolatey. Easy, quick to assemble and great way to use up 4 bananas! Used cupcake liners, made more 12 and like others skipped topping. As a volunteer feild editor with Taste of Home magazine I love recipes that use ingredients I have on hand and can be assembled quickly!
These muffins are very good, I did not put on the topping, just sprinkled with a little sugar.
Outstanding even without the topping. So rich and great reviews from everyone that tasted them. Added to my ‘go to’ recipes!
These are the best muffins I've ever made, possibly the best ones I've ever eaten. I did half whole-wheat flour just for some added fiber and they were still incredibly rich and soft.
These muffins are very good. Love the double chocolate flavor. May use mini chocolate chips next time. I use semi sweet chips which were great. They are definitely a keeper.
These are good but I've had better chocolate banana muffins.
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The Interior of these muffins is supper moist. The outside has a wonderful crispy exterior with the streusel topping. I made these as the recipe states with the exception, I did use whole wheat pastry flour.