Best Double Chocolate Banana Muffins Recipes

DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

DOUBLE CHOCOLATE BANANA OATMEAL MUFFINS (FIBER)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix together the first six ingredients.
• Mix together all of the wet ingredients in a separate bowl, make sure to mix well.
• Stir the two separate mixtures together using the "dump" method until just moistened (It will be lumpy).
• Fold in the chocolate chips and the nuts if using.
• Fill greased on paper lined muffin tins 3/4 full.
• Bake for 20 to 25 min, test before taking out.

DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, combine bananas, oil and egg.
• Stir into dry ingredients just until moistened.
• Fold in chocolate chips.
• Fill greased or paper lined muffin cups three fourths full.
• Bake at 350 deg F for 20-25 minutes or until muffins test done.

DOUBLE CHOCOLATE-BANANA MUFFINS (HEALTHY)

Steps:

• Preheat oven to 375 degrees.
• Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners.
• In a large bowl, combine flour, Splenda, cocoa, baking powder and baking soda.
• In a small bowl, combine bananas, egg, oil/applesauce and sour cream.
• Add banana mixture to flour mixture.
• Mix gently to combine.
• Fold in chocolate chips.
• Evenly spoon batter into prepared muffin wells.
• Bake for 20-25 minutes or until a tooth pick inserted in center comes out clean.
• Place muffin pan on a wire rack and let set for 5 minutes.
• Remove muffins from pan and continue cooling on wire rack.

DOUBLE CHOCOLATE BANANA NUT MUFFINS

Steps:

• Preheat oven to 350°.
• Mix all dry ingredients in a large bowl.
• Mix all wet ingredients in medium bowl.
• Add wet ingredients to dry and mix thoroughly.
• Add chocolate chips and pecan pieces and mix until evenly distributed.
• Use paper liners or grease a muffin tin and fill to 3/4 full.
• Bake for 20-25 minutes or until a toothpick comes out clean.

DOUBLE BANANA WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350º Grease muffin cups, or line with muffin papers. Sift first 4 ingredients together in a bowl. Combine banana's, sugars, butter, milk and egg till smooth, some banana lumps are fine! Add wet ingredients to dry ingredients. In blender,( or magic bullet,) blend banana chips and ½ cup chopped white chocolate. Blend on high until mixture is smooth and powdered. Add banana/chocolate mixture to batter. Fold last ½ cup of chocolate chunks into batter . Bake for 15-20 minutes, or insert a toothpick into the center of a muffin and it comes out clean.

DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• 1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• 2. Beat egg, yogurt or buttermilk, and oil slightly in medium bowl. Stir sugar and cocoa together until evenly blended and add to egg mixture. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
• 3. Bake about 15-18 minutes or until tops spring back when touched.
• 4. Optional Variation: Make these in your waffle iron. Just increase the buttermilk or add a little water until you have a waffle-type batter. Cook according to your waffle iron instructions. Great with whipped cream and raspberry sauce.

EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. , Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.