Chocolate Banana Muffins
Soft, moist chocolate banana muffins made with ripe bananas and rich cocoa, filled with melty chocolate chips and baked to tender perfection. Perfect for breakfast, snack time, or a sweet treat any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3 medium ripe bananas, mashed (about 1 1/4 cups)
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12 cup muffin pan with paper liners.
- In a medium bowl whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl mix mashed bananas, sugar, melted butter, eggs, vanilla extract, and milk until smooth.
- Gently fold the dry ingredients into the wet mixture just until combined.
- Fold in the semi-sweet chocolate chips evenly.
- Divide the batter evenly among the prepared muffin liners, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to keep the muffins tender.
- Sprinkle extra chocolate chips on top before baking for a bakery style look.
- Muffins can be frozen for up to 2 months in an airtight container.
Find it online: https://tastyze.com/chocolate-banana-muffins/