Good morning and happy Labor Day weekend! Please excuse the delay in posting, however I have a wonderful treat to make up for lost time: Triple Chocolate Banana Muffins! It’s a sinfully delicious sort of muffin, with three different forms of chocolate: small chocolate chips, regular sized chocolate chips, and cocoa powder. Combine that with some ripened bananas and it whips up a super tasty and hearty snack that you won’t be disappointed in!
Look at all the ooey gooey chocolatey goodness just begging to be eaten! This is definitely a finger lickin’ good type recipe we have here. Added bonus, it makes your house smell like a bakery!
I had come across this muffin recipe online a few years back (for the life of me, I can’t remember the source), and it’s been a go-to of mine ever since. I’ve brought this to a few parties and gatherings, and these muffins have been such a hit. Recently, my boyfriend and I went to visit some of his college friends in Rhode Island and we brought some for the trip up. We offered some to our hosts and they seemed to really enjoy them! A week after having made them and the muffins were still so moist!
Just a few tips/tricks when making these muffins:
- Make sure not to overmix the batter, as you don’t want to create too much gluten and make the muffins tough inside.
- Use the two sizes of chocolate recommended (small and regular chips), as the difference in sizes will allow one to melt and the other to stay true to form, giving you both a lava like texture and a crunch. So. Good.
- Utilize a 1/4 cup ice cream scoop to divvy up the batter amongst the 12-cup muffin tin.
- Bake for 19 minutes. Too long in the oven will create a harder outside shell for the muffin. We are aiming for a soft and crumbly texture. 19 minutes will be perfect for that.
- Pair with ice cream or eat by itself. Guaranteed to be super tasty either way!
I hope you enjoy this recipe of chocolatey goodness! Please feel free to share your pictures of your own Triple Chocolate Banana Muffins on Instagram and tag me @starknakedcooking! I’d love to see how they come out!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend. Until next week when our food adventures continue!
- 1 Cup All Purpose Flour
- 1 T. Cornstarch
- 1/2 tsp. Baking Soda
- 4 T. Cocoa Powder
- 1/4 tsp. Salt
- 1/3 Cup Mini Chocolate Chips
- 1/2 Cup Regular Chocolate Chips
- 3 Ripe Bananas, Peeled
- 1 Egg
- 1/2 Cup Greek Yogurt
- 1/4 Cup Coconut Oil
- 1 tsp. Vanilla Extract
- 1/2 Cup Brown Sugar, Lightly Packed
- Pre-heat oven to 350F.
- Coat 12-cup muffin tin with butter and cocoa powder.*
- In a medium bowl, sift together the flour, cornstarch, baking soda, cocoa powder, and salt.
- Once sifted together, add both types of chocolate chips and stir together with a spatula until chips are coated.**
- In a large sized bowl, mash together the peeled bananas with a fork, or potato masher, until it has a slightly chunky consistency.
- Next add the egg, Greek yogurt, coconut oil, vanilla extract, and brown sugar to the mashed bananas and whisk together.
- In three batches, pour the dry ingredients into the wet ingredients and stir together with a spatula until just combined.
- Using a 1/4 cup measuring cup, or a 1/4 cup ice cream scoop (my preference), evenly distribute the batter between the 12 cup muffin tin.
- Bake for 19 minutes, or until you can test the muffins with a toothpick through the center and they are lightly covered in chocolate.***
- Remove pan from oven, and allow muffins to sit in the pan for 10-20 minutes.
- Then using a butter knife, or a small offset spatula, wedge it between the muffin and the tin and go around it to loosen it up.
- *Just a Little Tip (JLT): I recommend not to use liners, as the muffins will stick to the liners and make it difficult to remove the muffin to devour. Just my opinion though.
- **Having two different sizes of chocolate chips will give you a sinfully delicious chocolate flavor and texture when the muffins are baked. The large ones will melt, giving you that ooey gooey chocolate lava texture, while the small ones will hold their shape and provide a bit of a chocolatey crunch. Delish!
- ***I've made this exact recipe multiple times and I've learned that 19 minutes in the oven is the perfect time. When I test them with the good 'ol toothpick the toothpick will come out slightly covered in chocolate, which is perfectly fine, as that's the chocolate chips melting. If you overcook them, the muffins will become unpleasantly hard on the outside.
- Store in an airtight container for up to 1 week.
- To re-heat, put in the microwave for 15-20 seconds. Enjoy 🙂