Banana Double Chocolate Muffins
The Ultimate Double Chocolate Muffins – moist, tender, and extremely chocolatey. If you’re making chocolate muffins, go all out and make them right!
Servings Prep Time
12muffins 20minutes
Cook Time
Servings Prep Time
12muffins 20minutes
Cook Time
  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 2 1/2teaspoons baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt
  • 2large eggs
  • 1extra egg yolk
  • 1 1/4cups sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups yogurt
  • 1ripped banana
  • 1teaspoon vanilla essence
  • 11ounces chocolate chipsor chopped chocolate
  1. Preheat oven to 190ºC and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin.
  2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. (all the dry ingredients)
  3. In the bowl of a stand mixer fitted with the whisk attachment, start beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened.
  4. Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in yogurt, sliced banana and vanilla until evenly incorporated.
  5. Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add the chocolate and fold in just until all ingredients are evenly incorporated.
  6. Spoon the batter evenly into the prepared muffin cups.
  7. Bake the muffins in preheated oven for 10 minutes. Then, reduce the heat to 170ºC and bake another 5-10 minutes, until a toothpick inserted into the center of one muffin comes out free of wet batter.
  8. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
Recipe Notes

Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.