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!
These easy double chocolate banana muffins will soon be a family favorite!
- 1 1/2 Cups Flour
- 3 Large 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
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Mix flour, salt, cocoa, and baking powder in a small bowl.
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In a separate bowl, beat together bananas, sugar, egg and oil.
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Add in dry mixture, and whisk thoroughly until evenly combined.
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Fold in chocolate chips, then pour into a lined muffin tin.
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Bake at 350 for 25 minutes.
To Freeze: Place muffins in a freezer ziploc bag and seal.
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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.
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.