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.
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.
Triple Chocolate Banana Muffins Ingredients
This triple chocolate banana muffin recipe is made with simple ingredients you probably already have in your pantry. All you need is:
- unsalted butter
- white sugar
- brown sugar
- egg
- sour cream
- mashed bananas
- vanilla extract
- all purpose flour
- ground cinnamon
- salt
- baking powder
- baking soda
- unsweetened cocoa powder
- chocolate chips (semi-sweet or dark chocolate chips)
- white chocolate chips
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.
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 Tbsp ground flax with 3 Tbsp water and allow to sit for 5 minutes before using.
Use healthier ingredients. Still want to eat healthy for the New Year? 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.
More Muffin Recipes
Like these Triple Chocolate Banana Muffins? Then you will love some of my other favorite recipes for muffins:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Triple Chocolate Banana Muffins
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup sour cream
- 3 medium bananas ripe
- 1 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsweetened cocoa powder
- 2/3 cup chocolate chips divided
- 2/3 cup white chocolate chips divided
Instructions
- Preheat the oven to 350℉. Line muffin tins with 22 paper liners.
- 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.
- In a separate bowl, mix together the flour, cinnamon, salt, baking powder, baking soda and cocoa powder.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Fold in around 1/2 cup of chocolate chips and 1/2 cup white chocolate chips.
- Divide the batter evenly in the prepared muffin cups. Sprinkle the remaining chocolate chips and white chocolate chips on top.
- 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.
- Allow to cool in the pan for around 2 minutes before transferring to wire racks to cool completely.
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