Triple Chocolate Banana Muffins
Indulge in the ultimate chocolate lover’s delight with these Triple Chocolate Banana Muffins, a perfect balance of rich cocoa, creamy banana, and decadent chocolate in every bite! These moist and fluffy muffins are packed with three layers of chocolatey goodness: unsweetened cocoa powder, gooey semi-sweet chocolate chips, and a touch of luxurious melted dark chocolate. Sweetened naturally with ripe bananas and a mix of granulated and brown sugar, they’re as flavorful as they are irresistible. Easy to make in just 15 minutes of prep, these bakery-style treats are ideal for breakfast, a snack, or dessert. Serve them fresh out of the oven for melty chocolate bliss, or store them for up to three days to enjoy anytime. Perfect for satisfying sweet cravings, this recipe is a must-try for fans of banana bread and chocolate alike!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups semi-sweet chocolate chips
- 0.25 cups dark chocolate, melted and cooled
- 0.25 cups milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Mix to evenly distribute the dry ingredients.
Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Add the milk and melted dark chocolate to the batter, folding gently until incorporated.
Fold in the semi-sweet chocolate chips, reserving a few for sprinkling on top of the muffins before baking.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the reserved chocolate chips on top of each muffin for extra chocolaty goodness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 604.4 g | 220% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 317.0 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 406 mg | 31% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 3916 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
