Double Chocolate Banana Muffins
Enjoy these Double Chocolate Banana Muffins any time of day and expect to be smiling from ear to ear! These deliciously egg free muffins are baked to soft and fluffy perfection with a chocolate and banana infused crumb these muffins are guaranteed to become a favorite!
Yield: 8 muffins
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Equipment
- 6 or 12 Cup Muffin Pan
Ingredients
- 60 ml Milk* room temperature
- 60 g Unsweetened Plain Yogurt* room temperature
- 115 g Ripe Banana (1 banana) mashed
- 60 ml Vegetable Oil
- 1 tsp Vanilla Extract
- 130 g All Purpose Flour
- 75 g Light Brown Sugar
- 65 g Cane Sugar*
- ¾ tsp Baking Powder
- ¾ tsp Baking Soda
- ¼ tsp Salt
- 11 g Dutch Processed Cocoa Powder natural cocoa powder will also work
- 85 g Chocolate Chips for the batter
- 25 g Chocolate Chips or Chocolate bar cut into chunks for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tray with muffin liners, and I recommend lining every alternate cup.
- In a large bowl, whisk together the milk, yogurt, light brown sugar, cane sugar, mashed banana, vegetable oil, and vanilla extract until smooth and combined.
- In another bowl, combine, sift and mix the flour, baking powder, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
- Fold in the chocolate chips, saving some for topping.
- Cover and let the muffin batter rest for 30 minutes at room temperature.
- Spoon the batter evenly into the muffin liners up to the rim.
- Bake at 400°F (200°C) for 7 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 8–10 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Baking time may vary depending on the size of your muffins.
- Top each muffin with the chocolate chunks or remaining chocolate chips.
- Let the muffins cool on a wire rack for 10–15 minutes before enjoying. Enjoy your warm, gooey double chocolate banana muffins!
- Store any leftovers in an airtight container at room temperature for 2–3 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Plain Yogurt: You can use Dairy-free unsweetened yogurt, or any plain unsweetened yogurt of your choice.
- Chocolate: Use semi sweet baking chocolate chips or 60% Chocolate Bar. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is fine.