These freezer-friendly double chocolate banana muffins will quickly be a family favorite!
Moist, chocolate muffins with the perfect flavor. Bliss. Pure sheer bliss I tell ya.
Freezer Friendly Double Chocolate Banana Muffins
Preheat your oven then collect your ingredients.
Mix flour, salt, cocoa, and baking powder in a small bowl.
In a separate bowl, beat together bananas, sugar, egg and oil.
Add in dry mixture, and whisk thoroughly until evenly combined.
Fold in chocolate chips, then pour into a lined muffin tin.
Bake at 350 for 25 minutes.
Done!
To freeze, simply place muffins in a ziploc freezer bag to store!
Freezer Friendly Double Chocolate Banana Muffins
These easy double chocolate banana muffins will soon be a family favorite!
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Servings: 12 muffins
Calories: 244kcal
Ingredients
- 1 1/2 cups Flour
- 3 Bananas (smashed)
- 1 Egg
- 3/4 cup Sugar
- 1/3 cup Cocoa
- 1/4 tsp Baking Powder
- 1/3 cup Coconut or Vegetable Oil
- 1/2 tsp Salt
- 2/3 cup Mini Chocolate Chips
Instructions
- Mix flour, salt, cocoa, and baking powder in a small bowl.
- In a separate bowl, beat together bananas, sugar, egg and oil.
- Add in dry mixture, and whisk thoroughly until evenly combined.
- Fold in chocolate chips, then pour into a lined muffin tin.
- Bake at 350 for 25 minutes.
Notes
To Freeze: Place muffins in a freezer ziploc bag and seal.
Nutrition
Serving: 1muffin | Calories: 244kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 174mg | Fiber: 2g | Sugar: 22g | Vitamin A: 60IU | Vitamin C: 2.6mg | Calcium: 25mg | Iron: 1.3mg
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I read the other comments. Glad I did. I followed the directions exactly but used 1/2 tsp Baking Powder and added 1 tsp baking soda. They came out absolutely delicious! Wish I could post a photo!
No where near enough liquid in this recipe! Are you sure you have done this right.
Honestly this looked so promising but there’s too much cocoa and not nearly enough baking powder. Stodgy and bitter. I would opt for 1/4 cup cocoa powder and just 2 bananas and then add another 1-2 eggs and then increase to a full tsp of baking powder.
Just me.
Delicious. My husband and I loved them.
The ingredient list says 1/3 cup coconut or vegetable oil. Does that mean coconut oil or vegetable oil? Or shredded coconut or vegetable oil. On this page it looks more obvious. But on the Plan to Eat site it really looks like the options are coconut flakes or vegetable oil.
This recipe says to use 1/4 teaspoons of Baking Powder. I made this recipe and these are very dense. Shouldn’t there be more baking powder? The flavor is good, so I’m sure this is probably a typo in the amount of baking powder.
I had the same experience – noticeably too dense. I wonder if the salt and bp measurements are switched? Maybe 1/4 baking powder and 1/2 baking soda (some other muffin recipes go for this)? Especially since this is a banana bread type recipe – the bananas lend towards a denser, moister result. I went with chopped walnuts instead of chocolate chips, which worked.