Description
Chocolate Banana Muffins are moist, fluffy, and filled with rich cocoa and ripe banana flavor. Perfect as a breakfast treat, snack, or dessert, they’re simple to make, naturally sweetened with banana, and freezer-friendly for easy prep.
Ingredients
- 3 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar or brown sugar
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth.
- Whisk in the eggs, sugar, oil, milk, and vanilla extract until combined.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined.
- Fold in chocolate chips if using. Do not overmix.
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Substitute whole wheat flour for a heartier texture.
- Fold in chopped nuts or swap chocolate chips for peanut butter or white chocolate chips.
- Make mini muffins by reducing bake time to 12–15 minutes.
- Freeze individually wrapped muffins for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
