Ever had one of those days where your bananas look a little too spotty, and you think, “What on earth am I supposed to do with these?” Enter double chocolate chip banana muffins—a delightful paradox of health and indulgence. Imagine the smell of chocolate wafting through your kitchen while you’re simultaneously reminded of your grandma’s banana bread. It’s like cozying up in a blanket of nostalgia, with just a touch of decadence.
Steps
- Preheat the oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners.
- In a medium bowl, mash the bananas with a fork until smooth and free of large lumps. Then, mix in honey, egg, melted coconut oil, and vanilla extract until well combined.
- In a separate large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Pour the wet mixture into the dry ingredients and whisk until just combined. Gently fold in chocolate chips, saving a few for topping.
- Distribute the batter evenly among the muffin cups, filling each to the top. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- After baking, press any reserved chocolate chips into the muffin tops. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
- Store the muffins in an airtight container at room temperature for a few days, or refrigerate them for up to one week. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Ingredients
- 1 and 1/2 cups (345g) mashed ripe bananas (about 4 medium or 3 large bananas)
- 1/3 cup (113g) honey (or use maple syrup or agave as alternatives)
- 1 large egg, at room temperature
- 1/4 cup (56g) melted coconut oil (or substitute with vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
- 1 cup (130g) whole wheat flour (spooned & leveled)
- 1/2 cup (41g) natural unsweetened cocoa powder (or use Dutch-process cocoa powder)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet or dark chocolate chips (reserve a few for topping)
- 1/4 cup (about 62g) creamy peanut butter (or use runny natural peanut butter)
- Peanut butter chips (optional, for topping)
FAQ
- Can I use all-purpose flour instead of whole wheat flour?
- Yes, you can substitute whole wheat flour with an equal amount of all-purpose flour if you prefer or if it’s what you have on hand.
- What can I use instead of honey in the recipe?
- You can replace honey with maple syrup or agave nectar for a similar sweetness and texture.
- Do I need to use a mixer to mash the bananas?
- No, a mixer is not necessary. You can simply mash the bananas using a fork in a large bowl until smooth.
- Can I leave out the chocolate chips or replace them with something else?
- Absolutely! You can omit the chocolate chips or substitute them with chopped nuts if you prefer.
- Why is the initial oven temperature so high?
- Starting at a high temperature helps the muffins rise quickly, creating tall, bakery-style tops. After the initial burst of heat, the temperature is reduced to bake the centers evenly.
Tips
- Use Ripe Bananas: Ensure you use very ripe bananas for this recipe, as they naturally sweeten the muffins and contribute to their moist texture. The riper your bananas, the better the taste and texture.
- High-Temperature Baking Trick: Begin by baking the muffins at a high temperature for the first few minutes, then reduce the oven temperature for the remainder of the baking time. This technique helps achieve bakery-style muffin tops.
- Whole Wheat Flour Swap: If you don’t have whole wheat flour, you can substitute it with all-purpose flour in the same quantity. However, keep in mind that whole wheat flour provides additional nutritional benefits.
- Peanut Butter Swirl Variation: For a delicious twist, add a peanut butter swirl by melting peanut butter and spooning a small amount onto each muffin before baking. Use a toothpick to swirl it into the batter for added flavor.
Equipment
- 12-count Muffin Pan
- Cupcake Liners
- Glass Mixing Bowls
- Whisk
- Cooling Rack
- stocked kitchen.
