Chocolate Banana Muffins -

Chocolate Banana Muffins

The best way to use your overripe bananas, these family favorite, soft, moist, and deeply chocolatey chocolate banana muffins make a perfect breakfast or snack.

Course Breakfast, Breakfast/Brunch, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 263kcal

Author Ann Otis

Ingredients

1 cup all-purpose flour
½ cup cocoa powder natural or Dutch process
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 large ripe bananas 1 ½ cups mashed
⅓ cup unsalted butter melted (5 tablespoons)
2/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips divided (optional)

US Customary - Metric

Instructions

Preheat the oven to 425F. Grease a standard 12-cup muffin tin, or line it with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, mash the bananas with a fork until they’re as smooth as you can get them (or use an immersion blender to puree them).
To the bananas, add melted butter, brown sugar, egg, and vanilla, and whisk until well combined.
Add the flour mixture to the banana mixture and stir until just combined. Fold in 3/4 cup of the chocolate chips.
Divide the batter between the muffin cups and sprinkle with the remaining 1/4 cup of the chocolate chips.
Bake in the preheated oven 5 minutes. Lower the oven temperature to 350F and bake 10-15 minutes longer until the muffins spring back when pressed, or a toothpick inserted in the center comes out clean or with moist crumbs.
Transfer pan to a cooling rack and let cool for 5 minutes before unmolding to cool completely.

Video

Notes

* Nutrition information includes the optional chocolate chips.

Nutrition