Indulge in the perfect blend of rich cocoa and ripe bananas with these Double Chocolate Banana Muffins. These moist and flavorful muffins can serve as a decadent breakfast treat, delivering a burst of chocolatey goodness in every bite.

They’re easy to whip up, making them a go-to recipe for chocolate lovers of all ages!

Ingredients:

• 1 ½ cups plain flour

• ½ cup Dutch-process cocoa powder

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1 cup caster sugar

• 2 large eggs

• ½ cup vegetable oil

• 2/3 cup buttermilk

• 1 tsp vanilla extract

• 1 ½ cups mashed ripe bananas (about 3 bananas)

• 1 cup dark chocolate chips

• Extra chocolate chips for topping (optional)

• Walnuts (optional)

Instructions:

Preheating your oven to 350°F

Line a 12-cup muffin tin with paper liners or grease it lightly.

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In another bowl, whisk together the sugar, eggs, oil, buttermilk, and vanilla extract until smooth. Stir in the mashed bananas until well combined.

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix. Fold in the chocolate chips and walnuts

Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle additional chocolate chips and walnuts on top if desired.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serve these Double Chocolate Banana Muffins warm for an extra indulgent treat or pack them for a delightful snack on the go.

Enjoy!