Double Chocolate Dipped Strawberry Banana Bread Muffins
Double Chocolate Dipped Strawberry Banana Bread Muffins
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup neutral oil, (110 g)
- 3/4 cup granulated sugar, (150 g)
- 1/4 cup brown sugar, (55 g)
- 2 large eggs, room temperature
- 1/4 cup sour cream or Greek yogurt, (60 g)
- 1 teaspoon vanilla extract, (5 g)
- 2 cups all-purpose flour, (240 g)
- 1/2 cup cocoa powder, (45 g)
- 1 1/4 teaspoons baking soda, (6 g)
- 1/2 teaspoon salt, (3 g)
- 1/2 teaspoon instant coffee
- 1 cup dark chocolate chips or chunks, plus more for topping
- 6-7 strawberries, chopped, plus more for topping
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, mash the 3 ripe bananas thoroughly using a potato masher or a fork until smooth.
⏱️ 3 min
- 3
Add the 1/2 cup (110 g) neutral oil, 3/4 cup (150 g) granulated sugar, 1/4 cup (55 g) brown sugar, 2 large room temperature eggs, 1/4 cup (60 g) sour cream or Greek yogurt, and 1 teaspoon (5 g) vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and glossy.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the 2 cups (240 g) all-purpose flour, 1/2 cup (45 g) cocoa powder, 1 1/4 teaspoons (6 g) baking soda, 1/2 teaspoon (3 g) salt, and 1/2 teaspoon instant coffee until thoroughly combined.
⏱️ 3 min
- 5
Add the dry ingredients to the wet ingredients. Gently fold them together with a spatula just until combined. Be careful not to overmix.
⏱️ 2 min
- 6
Gently fold in the 6-7 chopped strawberries and the dark chocolate chips or chunks into the batter.
⏱️ 2 min
- 7
Fill the prepared muffin liners almost all the way to the top with the batter. Top each muffin with additional chopped strawberries and dark chocolate chips or chunks, if desired.
⏱️ 2 min
- 8
Bake in the preheated oven at 425°F (220°C) for 5 minutes.
⏱️ 5 min•🌡️ 425
- 9
Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 14–17 minutes, or until the tops are domed and a toothpick inserted into the center of a muffin comes out with moist crumbs (not wet batter).
⏱️ 17 min•🌡️ 350
- 10
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire cooling rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Dipped Strawberry Banana Bread Muffins
- 3 ripe bananas, mashed
- 1/2 cup neutral oil, (110 g)
- 3/4 cup granulated sugar, (150 g)
- 1/4 cup brown sugar, (55 g)
- 2 large eggs, room temperature
- 1/4 cup sour cream or Greek yogurt, (60 g)
- 1 teaspoon vanilla extract, (5 g)
- 2 cups all-purpose flour, (240 g)
- 1/2 cup cocoa powder, (45 g)
- 1 1/4 teaspoons baking soda, (6 g)
- 1/2 teaspoon salt, (3 g)
- 1/2 teaspoon instant coffee
- 1 cup dark chocolate chips or chunks, plus more for topping
- 6-7 strawberries, chopped, plus more for topping
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, mash the 3 ripe bananas thoroughly using a potato masher or a fork until smooth.
⏱️ 3 min - 3
Add the 1/2 cup (110 g) neutral oil, 3/4 cup (150 g) granulated sugar, 1/4 cup (55 g) brown sugar, 2 large room temperature eggs, 1/4 cup (60 g) sour cream or Greek yogurt, and 1 teaspoon (5 g) vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and glossy.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the 2 cups (240 g) all-purpose flour, 1/2 cup (45 g) cocoa powder, 1 1/4 teaspoons (6 g) baking soda, 1/2 teaspoon (3 g) salt, and 1/2 teaspoon instant coffee until thoroughly combined.
⏱️ 3 min - 5
Add the dry ingredients to the wet ingredients. Gently fold them together with a spatula just until combined. Be careful not to overmix.
⏱️ 2 min - 6
Gently fold in the 6-7 chopped strawberries and the dark chocolate chips or chunks into the batter.
⏱️ 2 min - 7
Fill the prepared muffin liners almost all the way to the top with the batter. Top each muffin with additional chopped strawberries and dark chocolate chips or chunks, if desired.
⏱️ 2 min - 8
Bake in the preheated oven at 425°F (220°C) for 5 minutes.
⏱️ 5 min•🌡️ 425 - 9
Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 14–17 minutes, or until the tops are domed and a toothpick inserted into the center of a muffin comes out with moist crumbs (not wet batter).
⏱️ 17 min•🌡️ 350 - 10
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire cooling rack to cool completely.
⏱️ 3 min