Get the Recipe:
Chocolate Banana Muffins
These easy chocolate banana muffins are loaded with rich chocolate flavor and the moist texture of banana bread. The perfect all-day muffin!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227 g) ripe mashed banana, from 2 to 3 medium bananas
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 large egg
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 1 cup (170 g) semisweet chocolate chips
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Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with paper liners or grease with a non-stick cooking spray.
- Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Set aside.
- In a separate bowl, mix the mashed bananas, sugar, brown sugar, egg, and melted butter.
- Add the banana mixture to the well in the flour mixture, and stir just until moistened. Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, using about 3 tablespoons of batter per cup.
- Bake for 16-20 minutes or until a pick inserted into the center comes out clean.
- Place the pan on a wire rack, and allow the muffins to cool in the pan for 5 minutes. Then remove the muffins from the pan to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to 3 days.
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