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Any chocolate lovers out there? These double chocolate muffins made with bananas, chocolate chips and cocoa powder are moist and choco-licious! If you like the thought of eating chocolate for breakfast, then this is for you!
Chocolate Chocolate Chip Banana Muffins with Glaze
Chocolate Chocolate Chip Banana Muffins with GlazeMore of my favorite sweet tooth breakfast recipes are Chocolate Chip Buttermilk Scones, Chocolate Crepes with Strawberries, Brownie Batter Pancakes, and Red Velvet Pancake with Cream Cheese Topping.
There are many chocolate lovers in my house, and these muffins disappeared quickly. I added a glaze on top for presentation, I like how it contrasts over the dark chocolate, but for the flavor you don’t even need it; either way the points remain the same. This recipe makes 12 large muffins, you could probably even get 14 if you fill the muffin tins 3/4 full. Mini muffins would make a great back to school snack for the little ones, they won’t even know there’s fruit in them! Leftovers can be refrigerated or frozen to last longer.
Chocolate Chocolate Chip Banana Muffins with Glaze
Any chocolate lovers out there? These double chocolate muffins made with bananas, chocolate chips and cocoa powder are moist and choco-licious! If you like the thought of eating chocolate for breakfast, then this is for you!
Yield: 12 servings
Serving Size: 1 muffin
Ingredients
- 3 1/2 ripe medium bananas, mashed
- 1/4 cup unsweetened apple sauce
- 1 1/4 cups unbleached all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/3 cup sugar
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
- 2 tbsp confectioners sugar, optional
Instructions
- Preheat oven to 325°. Line a muffin tin with 12 liners.
- In a large mixing bowl cream butter and sugar with an electric mixer.
- Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
- Add flour mixture to bananas, then blend at low speed until combined; do not over mix.
- Fold in chocolate chips and pour batter into muffin tins.
- Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
- If making the glaze, combine confectioner's sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 muffin, Calories: 170.5 kcal, Carbohydrates: 32 g, Protein: 2.5 g, Fat: 5.5 g, Saturated Fat: 3.5 g, Cholesterol: 5 mg, Sodium: 41.5 mg, Fiber: 2 g, Sugar: 16 g
Categories:
These were great! Turned out perfectly except for the ones I put in paper liners. Use tin liners only or they will stick!Â
My son and I made them today and they were delicious. We didn’t use a mixer so the bananas were a little chunky and which was a yummy texture when we ate them.
These are probably the best muffins I’ve ever made! They’re so moist and yummy!! I’m so glad I have them a try!! I’m not always crazy about double chocolate stuff but wow!! I only had 3 bananas and it worked great!Â
Oh and I forgot to add that they puffed up and looked really pretty and perfect! Not that that’s requirement but I was pleasantly surprised with how they looked!
Is this made in a muffin pan (6) or a cupcake pan (12). The photos look like the larger muffin pan.
I feel like this is a really stupid question but how would I swap out frozen whole bananas? I guess what I am asking is, would I drain the frozen bananas, once thawed?
no draining necessary – just than and use like a non-frozen banana. Â
My 10 year old daughter and I made these this morning for the 3rd time since the stay at home order. We LOVE them! Thanks Gina for an amazing family friendly recipe.Â
You’re welcome! 🙂
Can I delete the bananas from this recipe?Â
Just made these yesterday morning and they are wonderful! I forgot to put the glaze, but they honestly don’t even need it. Very spongy texture and delicious.Â
These are a staple for our house. I generally use white wheat flour and often sub in some oat/wheat bran for 1/2 cup of the flour (I usually double the recipe) and always use whole eggs instead of egg whites. I also use Special Dark (1/2 dutch process and 1/2 regular) cocoa powder….makes them dark chocolate. I freeze these individually (they come out of silicone cups easily) and kids take one in their lunches to school everyday..
Very good ! Â I tweaked them a little bit by adding Tbsp peanut butter powder, usIng SF chocolate chips and a less amount , and omitting the icing on top. Â I also used a mini muffin pan which made 24 muffins. Â Enjoy !
We loved these! Making another batch tomorrow 🙂
Great!!
Has anyone frozen these ahead of time? If so I assume you wait to do the glaze when you thaw them? Thanks
FYI for those asking…I used 1 whole large egg instead of 2 egg whites and it was perfect
If I do mini muffins instead of regular size muffins how many Freestyle points for each ? Thank you
I didn’t have chocolate chips, so I left them out. Kids still loved them. But they stuck to the wrapper really bad.
These are fantastic! Moist and the chocolate flavor is out of this world! Great recipe!
I made these for the second time tonight…this time a double batch! Thank you for such a delicious, fluffy, chocolaty muffin recipe. What a treat these are.Â
Is 41.5g protein a typo? That seems like a lot… Also has anyone tried this with a whole egg yet?
Yes it was! Thanks for noticing, fixed now!
I made these for my yoga studio’s first anniversary celebration (was looking for something sweet, but relatively healthy). They were a huge hit! And my family gobbled the extras within minutes!
These are amazing. I followed the recipe exactly except I did use sweetened applesauce (instead of unsweetened) and mini chocolate chips (instead of regular) because that’s what I happened to have. My kids who are both very picky eaters both loved them – that almost never happened. They were so good right out of the oven and somehow even better the next day.