Double Chocolate Blueberry Banana Muffins
These muffins are a chocolate lover’s dream, with both cocoa and melted chips in every bite. Ripe bananas and blueberries bring natural sweetness and a soft, fruity texture. You’ll love how easy they are to make, and they bake up beautifully in either regular or jumbo tins.
Servings: 12 regular or 6 jumbo
Ingredients
- 1 ¼ Cups all purpose flour
- ¾ Cup cocoa powder
- 2 Teaspoons ground cinnamon
- 1 ¼ Teaspoons baking powder
- ½ Teaspoon baking soda
- 1 ½ Cups banana ripe, mashed
- 1 Cup Greek yogurt
- ¾ Cup brown sugar
- ⅓ Cup coconut oil
- 1 egg
- 1 Cup chocolate chips
- ¾ Cup blueberries fresh
Instructions
- Preheat the oven to 350°F. Prep a jumbo or regular muffin tin by placing liners in it or spray each tin with baking spray and set aside.
- In a small bowl, combine the flour, cocoa, cinnamon, baking powder, salt and baking soda. In a large mixing bowl, combine the mashed banana, Greek yogurt, brown sugar, melted coconut oil and egg. Whisk until well combined.
- Add the dry ingredients into the wet ingredients and mix just until combined. Fold in the chocolate chips and the blueberries.
- Scoop muffin batter into each tin and fill ¾ full. This recipe will make 6 jumbo muffins or 12 regular muffins.
- Place pan into pre heated oven and bake. For jumbo muffins, bake for 45 to 50 minutes or until a tooth pick inserted into the center comes out clean. For regular muffins, bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. When inserting a toothpick to check doneness, remember if you insert into a chocolate chip it will not come out clean and you should insert a clean toothpick into a different spot to check again
- Once muffins are baked through, let cool in pan on cooling rack for 30 minutes or until slightly warm or room temperature.
Notes
Use very ripe bananas: Dark peels mean better flavor and texture.
Avoid overmixing: Too much stirring makes muffins dense.
Cool before storing: Prevents soggy liners and helps them stay fresh.
Line the tin: Paper liners make removal easy and freezing tidy.
Avoid overmixing: Too much stirring makes muffins dense.
Cool before storing: Prevents soggy liners and helps them stay fresh.
Line the tin: Paper liners make removal easy and freezing tidy.
Nutrition
Calories: 198kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 207mg | Fiber: 4g | Sugar: 18g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
