Chocolate Banana Muffins (Printable Version)
Moist, chocolatey banana muffins with rich cocoa and sweet banana, ideal for breakfast or snack.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 3 medium ripe bananas, mashed (about 1 1/4 cups)
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 3/4 cup chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a separate bowl, blend mashed bananas, sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 - Gently fold wet mixture into dry ingredients until just combined; avoid overmixing to maintain texture.
05 - Fold chocolate chips into the batter evenly.
06 - Distribute batter evenly into prepared muffin cups. Optionally, sprinkle additional chocolate chips on top.
07 - Bake for 18 to 22 minutes until a toothpick inserted in the center comes out with moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They're foolproof enough to make half-asleep on a weekday morning, but rich enough to feel like a small indulgence.
- The chocolate and banana combination tastes far fancier than the fifteen minutes of work it actually takes.
- A batch disappears quickly, which means you'll find yourself making them twice a week just to keep up.
02 -
- Those overripe bananas everyone throws away are exactly what you want here—the darker the peel, the more natural sweetness you get.
- Don't skip the folding step; stirring aggressively will make your muffins tough and heavy instead of tender and light.
03 -
- If your muffins are browning too quickly on top but not baking through, tent them loosely with foil for the last few minutes.
- Room temperature ingredients mix together more smoothly—pull your eggs and mashed bananas out of the fridge fifteen minutes before you start baking.