Chocolate Chocolate Chip Banana Muffins

Sometimes the best recipes are born by accident! This one definitely was. I had ripe bananas and decided to make my tried and true Chocolate Chip Banana Bread Squares when all of a sudden I realized I was short on sugar! Uh-Oh! Not a panic, just some adjustments.

Coconut sugar and light brown sugar substituted most of the regular sugar, then while I was at it I thought “let’s make this an all chocolate banana bread aaaand let’s make them into muffins”. As much as baking is a science, the truth of the matter is if you don’t experiment you won’t be able to know if something works or not. So take my word for it, I have had my fair share of f-ups when it comes to experimenting with baking but these turned out so much better than I could’ve anticipated! I’m so excited to share them with you!

These muffins are moist, sweet but not overwhelming, and with a finishing touch of flaky salt on top, a star was born. Perfect as a snack, a to-go treat or just to have as a mid afternoon pick me up, you’ll find yourself wanting to make these on repeat.

How I made these Chocolate Chocolate Chip Banana Muffins:

Preheat the oven to 350º.

Let’s start by mixing all the wet ingredients together: 

Smash the bananas in the larger bowl, make sure they are smooth and there are no large chunks. 

Tip! If you love big banana chunks in your banana bread, then leave larger chunks. 

Add the eggs, oil, water, eggs, and vanilla into the smashed bananas. Mix well.

Add the 3 different types of sugar.

Tip! Each sugar will bring a different element into the recipe. The sweetness will come with all of them of course but the light brown sugar and the coconut sugar will bring an element of chewiness that regular sugar won’t. It will also add more depth of flavor because of the molasses in the brown sugar.

Mix well until all ingredients are well incorporated. 

In a separate bowl, the smaller bowl, sift the flour, salt, and baking soda, baking powder, cornstarch and cocoa powder.

Add 1 cup of the chocolate chips to the dry ingredients. Don’t forget to leave the other 1/4 cup on the side for sprinkling on top before baking.

Tip! Adding the chocolate chips to the flour helps them not sink to the bottom of the bread when baking. 

Add the dry ingredients into the wet ingredients and combine until just mixed. 

Tip! Over mixing makes batters tough so do not over mix if you prefer a soft moist banana muffin. 

Line the muffin pan with muffin liners. Spray a bit of nonstick cooking spray to each muffin paper.  

Scoop the batter evenly into each of the sprayed lined papers.

Tip! I like using a large ice cream scooper to help evenly distribute the batter, it also makes it less messy.

Sprinkle the rest of the chocolate chips into each muffin, like 4-6 per muffin.

Bake the bread for 26-28 minutes.

Remove the muffin tin from the oven and let them cool over a rack.

Tip! Cooling baked goods over a rack allows the air to flow underneath the hot pan making them cool evenly on the top and the bottom.

While the muffins are cooling and they are still warm, sprinkle good quality flaky salt over them, a pinch each.

Tip! The salt serves two purposes. First of all, it makes the muffins look good and finished and also the salt actually helps accentuate the chocolate taste. It makes chocolate more chocolatey!

If you can resist, allow the muffins to rest for a few minutes before enjoying them. It will be very hard to do so as your whole house will be filled with the most amazing smell of chocolate!

Share these with your loved ones and enjoy!