I had a chocolate banana muffin recipe here on my blog in the past. But I took it down because I revised it to an even better recipe. I know that is hard to imagine, but the small tweaks I implemented along the way made a huge difference. I can’t seem to keep these around now when I make them. Even the hubby grabs one here and there as a snack, as well as for breakfast. Speaking of breakfast…
One of Chandler’s favorite things to eat for breakfast is a chocolate muffin. I’ve tried several recipes in the past to make them and he hasn’t liked any of them as well as the ones we get from Costco. Until now. I have finally come up with a recipe that he likes even better and this is going to be so much cheaper and even healthier for him. I call that a winner.
I ran across an easy banana bread recipe a couple of weeks ago and I thought that we might as well try it even though I have a recipe that we really like. After I made it and we tried it, we really liked this recipe too. And I was surprised that it turned out so well and was really so easy to prepare. Anyway, I got to thinking about it, and wondered what would happen if I tweaked it just a bit and made it into muffins instead? I tried it and this recipe was born. No more Costco muffins for us. Really.
Now the recipe calls for a cake mix. You can use a commercial boxed mix, or one that you make of your own. I often like to make my own mixes for cakes and things just so I have the wholeness of my own ingredients without the junk, but the convenience of a boxed mix. It works for me. Now that I am thinking about it, I probably should share some of my favorites for these mixes here on my blog. What do you think?
In any case, here is the recipe for the yummy and scrumptious triple chocolate banana muffins you see pictured above. I make mine in jumbo silicone tins. You can make yours in a regular one if you so desire.
First take 3 bananas and break them up into a large bowl.
Mash them till they are smooth and fairly creamy. I sometimes use a fork or masher, and sometimes I just use beaters. It doesn’t really matter, as long as they are mashed well.
Now add in 2 eggs. The size doesn’t really matter, but if you use larger eggs, you will get more batter. The taste isn’t impacted one way or the other however.
Beat the eggs and the bananas together until they are light and creamy.
Now add in your chocolate cake mix.
Mix it until it is well blended.
Now scoop it into your prepared muffin tins. I like to line them with paper and then lightly spray the paper cups with non-stick cooking spray. It helps them release better and makes clean up easier. I like easy.
Sprinkle the tops of the muffins with chocolate chips. I like to use a combination of milk chocolate, semi-sweet chocolate, and white chocolate chips. It makes them pretty and extra yummy.
Bake them and then let cool slightly before removing them from the tins.
Now it is time to enjoy them! I love to eat one while they are still warm. They are extra yummy that way. Though they seem to be yummy at any temperature.
- 3 Large, Ripe Bananas, peeled
- 2 Large Eggs
- 1 Chocolate Cake Mix
- Chocolate Chips--Semi-Sweet, Milk Chocolate, & White Chocolate
- Preheat oven to 350 degrees. Line muffin tin with wrappers and then spray with non-stick spray or oil. Set aside.
- In a large mixing bowl, mash bananas. Add eggs and mix well. Add dry cake mix and mix well, until batter begins to lighten a bit in color. Batter will be thick.
- Scoop batter into prepared muffin tin with an ice cream or cookie scoop. Batter should be about 2/3 of each muffin cup. Sprinkle chocolate chips on top of each muffin as desired.
- Bake for 20 to 25 minutes until muffins spring back when touched. In my oven, 22 minutes seems to be just perfect. Your oven may differ.
- Remove from tin to cool and repeat if necessary.
- Makes 12 Jumbo Muffins