What kind of bananas should I use for these muffins?

You'll want to use very ripe, overripe bananas with lots of brown spots or speckles. They are sweeter and easier to mash, giving the muffins more flavor and moisture.

Can I make these muffins without chocolate chips?

Yes, you could omit the chocolate chips, but they definitely contribute to the "double chocolate" and "brownie" aspect of the recipe. If you prefer less chocolate, you could reduce the amount instead of leaving them out entirely.

Do I need a mixer to make the batter?

No, you do not need an electric mixer. A whisk and a spatula or wooden spoon work perfectly well since it's a simple one-bowl method.

How should I store these muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days. Make sure they are completely cool before sealing the container to prevent them from getting soggy.

Can I freeze these muffins?

Yes, you can freeze cooled muffins. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature or gently reheat.

My muffins didn't get big tops. What went wrong?

Make sure your baking soda and baking powder are fresh. Overmixing the batter can also prevent tall muffin tops, so mix just until combined. Using the specified amount of leavening and not overmixing is key.

The BEST Banana Brownie Muffins (Double Chocolate!)

Description

These Double Chocolate Chip Banana Brownie Muffins are the ultimate treat, combining moist, fluffy muffin texture with rich, fudgy brownie flavor loaded with melty chocolate chips! They are an irresistible, easy one-bowl wonder perfect for breakfast or a delightful snack!

Ingredients

For the Muffins

3 large overripe bananas (about 1 cup or 240 grams mashed), mashed well
3/4 cup (150 grams) packed light brown sugar
½ teaspoon (3 grams) fine sea salt
½ cup (120 ml) neutral vegetable oil
2 large eggs, at room temperature
2 teaspoons (10 ml) pure vanilla extract
1 ½ cups (180 grams) all-purpose flour
½ cup (50 grams) unsweetened cocoa powder
1 teaspoon (6 grams) baking soda
½ teaspoon (3 grams) baking powder
½ cup (90 grams) semi-sweet chocolate chips, plus a few extra for topping
1–2 tablespoons (15–30 grams) granulated sugar, for sprinkling

Instructions

Making the Muffins

Warm your oven to 375°F (190°C). Place paper liners inside a standard 12-cup muffin tin and set the pan aside.
In a spacious mixing bowl, mix together the mashed bananas, light brown sugar, and salt.
Whisk in the vegetable oil, eggs, and vanilla extract until everything is well combined.
Sift in the all-purpose flour, cocoa powder, baking soda, and baking powder. Gently fold these dry ingredients into the wet mixture just until combined. The batter will be quite thick.
Carefully stir in the chocolate chips. Be careful not to mix the batter too much, just fold until the chips are distributed.
Scoop the muffin batter evenly into the prepared muffin cups. Fill each cup about three-quarters of the way full.
Sprinkle a pinch of granulated sugar or coarse sparkling sugar over the top of each portion of batter. Add a few extra chocolate chips on top of each muffin if you like.
Bake the muffins for 16 to 18 minutes. They are ready when a toothpick inserted into the center comes out with moist crumbs attached, not wet batter.
Let the muffins cool in the pan for 10 minutes before moving them. Serve them warm for the best gooey chocolate experience.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.

Cooling: Make sure the muffins are completely cool before placing them in a sealed container to prevent them from becoming soggy.

Serving: These muffins are wonderful served warm, perhaps with a sprinkle of flaky salt on top for contrast.

Nutrition

Serving Size: 1 muffin
Calories: 275
Sugar: 32g
Sodium: 220mg
Fat: 14g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg