Triple Chocolate Banana Muffins
These delightful Triple Chocolate Banana Muffins are not just a delectable treat but also a fantastic way to utilize those overripe bananas that might otherwise go to waste. They are packed with rich chocolate flavors, making them a perfect indulgence for chocolate lovers and a hit with kids. If you find yourself slightly short of the required amount of mashed bananas, feel free to substitute a bit of applesauce for that added moisture and sweetness. In just under an hour, you can have a batch of these scrumptious muffins ready to enjoy!
Recipe Overview
| Category | Quick Breads |
|---|---|
| Keywords | Breads, Tropical Fruits, Fruit, Kid Friendly, Sweet, < 60 Mins, Oven |
| Cook Time | 25 minutes |
| Prep Time | 15 minutes |
| Total Time | 40 minutes |
| Recipe Yield | 10 muffins |
| Aggregated Rating | 5/5 (6 reviews) |
Ingredients
Here’s a detailed breakdown of the ingredients you will need to make these heavenly muffins. Each ingredient plays a vital role in ensuring the perfect texture and flavor.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Granulated white sugar | 5 tablespoons |
| Light brown sugar | 3/4 cup |
| Baking soda | 1/4 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Mashed bananas | 1 1/3 cups |
| Canola oil | 1/3 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| White chocolate chips | 1 cup |
| Cocoa powder | 1/2 cup |
Nutritional Information
These muffins are rich in flavor and nutrition, making them a satisfying snack or breakfast option. Below is the nutritional breakdown per muffin.
| Nutrient | Amount |
|---|---|
| Calories | 333.7 kcal |
| Total Fat | 13.5 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 20.4 mg |
| Sodium | 211.1 mg |
| Total Carbohydrates | 51.3 g |
| Dietary Fiber | 2 g |
| Sugars | 32.5 g |
| Protein | 4.1 g |
Instructions
Follow these straightforward steps to create your Triple Chocolate Banana Muffins, ensuring that each step is carried out with care to achieve the best results:
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Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the muffins bake evenly and achieve that delightful rise.
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Prepare the Muffin Tin: Lightly grease a muffin tin with non-stick cooking spray or butter. This will help the muffins release easily once they are baked.
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Sift the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated white sugar, light brown sugar, baking soda, baking powder, and salt. Sifting helps to aerate the dry ingredients and remove any lumps, resulting in a lighter muffin texture.
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Combine the Wet Ingredients: In a separate bowl, mash the bananas thoroughly until they are smooth. Then add the canola oil, egg, and vanilla extract. Mix until well combined. The wet ingredients should create a homogenous mixture that will blend well with the dry ingredients.
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Mix Wet and Dry Ingredients: Pour the wet mixture into the bowl of sifted dry ingredients. Stir gently until just combined. It’s essential not to overmix; a few lumps are perfectly fine, as overmixing can lead to dense muffins.
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Fold in Chocolate Chips: Carefully fold in the white chocolate chips, ensuring they are evenly distributed throughout the batter. This will give your muffins delightful bursts of sweetness in every bite.
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Divide the Batter: Using a scoop or spoon, divide the batter evenly between the 10 muffin cups in your prepared tin. Fill each cup about two-thirds full to allow room for the muffins to rise.
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Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Keep an eye on them, as baking times can vary. For most ovens, these muffins usually finish baking in about 18 minutes, but it’s crucial to check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they are ready.
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Cool and Enjoy: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature, and savor the delicious combination of banana and chocolate flavors.
Storage Tips
If you happen to have any leftovers (though unlikely), these muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months; simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up before enjoying.
Conclusion
Triple Chocolate Banana Muffins are a delightful fusion of flavors that bring joy to any occasion, whether it’s a cozy morning at home or a sweet afternoon snack. Their moist texture combined with the rich chocolate and the natural sweetness of bananas makes them irresistible. These muffins are not only a fantastic way to use up overripe bananas but also a fun recipe to make with your children, allowing them to get involved in the kitchen while learning valuable baking skills. So go ahead, gather your ingredients, and treat yourself and your loved ones to this irresistible batch of muffins!
