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Chocolate Banana Muffins

Delight in these Chocolate Banana Muffins that blend sweet ripe bananas with rich chocolate for a moist and fluffy treat, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces Ripe Bananas for natural sweetness and moisture.
  • 1/3 cup Vegetable Oil for moisture and richness.
  • 1 cup Sugar to enhance sweetness and flavor.
  • 2 pieces Eggs for binding and adding moisture.
  • 1 teaspoon Vanilla Extract for a lovely aromatic touch.
Dry Ingredients
  • 1.5 cups All-Purpose Flour the base for structure and fluffiness.
  • 0.5 cups Cocoa Powder for rich chocolate flavor.
  • 1 teaspoon Baking Soda for leavening the muffins nicely.
  • 0.5 teaspoon Salt to balance the sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas until smooth.
  3. Add the vegetable oil, sugar, eggs, and vanilla extract to the bowl, stirring until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Cooking
  1. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  2. Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
  3. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Once baked, remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving
  1. Serve the muffins warm or at room temperature.
  2. Enjoy plain or with a dollop of nut butter for extra flavor.
  3. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

For best results, use very ripe bananas, room temperature eggs, and avoid overmixing the batter. These muffins can be frozen for up to 3 months.