Mini Double Chocolate Banana Muffins

Next time you want a chocolate pick-me-up, look no further than this recipe for mini double chocolate banana muffins. They’re incredibly moist and delicious, and the recipe makes 40 so you’ll have plenty to stash in the freezer for another day.

Items used to make this recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/37G9clL

• baker’s joy baking spray https://amzn.to/3gE2zFT

• #50 scoop (NOT 50mm) https://amzn.to/2N79cSi

• dutch processed cocoa https://amzn.to/3GNgvbc

• mini chocolate chips https://amzn.to/30VqUQP

• pure vanilla extract https://amzn.to/3ovS9fE

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Mini Double Chocolate Banana Muffins

makes 40 mini muffins (#50 scoop)

Printable Recipe

Ingredients

• 1 1/4 cup all purpose flour

• 1/4 cup dutch processed cocoa, sifted

• 3/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/3 cup granulated sugar

• 2 tablespoons unsalted butter, room temperature

• 1 1/2 cups mashed ripe banana

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 325F and place oven rack in center position.

2. Spray professional mini muffin pan with Baker’s Joy.

3. In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 2 minutes, scraping bowl down as needed.

5. Add mashed banana, egg, and vanilla; mix until combined.

6. Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.

7. Use a level #50 scoop to fill mini muffin indentations; bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

8. Rest for 5 minutes before transferring muffins to a rack to cool completely.

Notes

• Cool muffin pan completely before baking subsequent batches.

• Muffins freeze very well between layers of wax paper in an airtight container - thaw in the fridge overnight or for about 20 minutes at room temperature.

Chocolate Cake Mix

Make a chocolate cake from scratch with the ease of a boxed mix. Just whisk a few simple ingredients together and store them in the pantry until a craving strikes.

Mmmmm!

Items used to make recipe:

(affiliate links)

• my favorite dutch-process cocoa powder https://amzn.to/3JinhXY

• pure vanilla extract https://amzn.to/3ovS9fE

• 9x13 rectangular cake pan https://amzn.to/34S78d5

• 9-inch round cake pans https://amzn.to/3uPDgJ5

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DIY Homemade Chocolate Cake Mix

Makes one 9x13 rectangular cake (or two 9-inch round cakes)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 3/4 cups granulated sugar

• 1 cup dutch-process cocoa powder, sifted

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine salt

Directions

• Place all the ingredients in a bowl and whisk together.

• Transfer to an airtight container and store in a cool, dry place for up to a year.

To prepare cake batter, add and mix until no dry ingredients remain:

• 1 cup whole milk

• 1 cup brewed coffee

• 1/2 cup vegetable oil

• 2 large eggs

• 1 teaspoon pure vanilla extract

To bake cake:

1. Preheat oven to 350F and place rack in center position.

2. Prepare one 9x13-inch rectangular cake pan (or two 8 or 9-inch round cake pans) with Baker’s Joy baking spray.

3. Bake cake(s) for 25-35 minutes or until a toothpick inserted in the center comes out clean.

4. Cool cake(s) in pan for 10 minutes before turning out of pan to cool completely on a cooking rack.