Chocolate Banana Muffins
Indulge in the perfect balance of rich chocolate and sweet, naturally creamy bananas with these decadent Chocolate Banana Muffins. This easy recipe blends pantry staples like all-purpose flour, unsweetened cocoa powder, and semi-sweet chocolate chips with ripe bananas for an irresistibly moist and tender crumb. Perfect for breakfast, snacks, or dessert, these muffins are ready in just 35 minutes and boast a one-bowl preparation, making cleanup a breeze. The combination of wholesome bananas and melt-in-your-mouth chocolate flavors is sure to delight kids and adults alike. Whether served warm from the oven or stored for a quick grab-and-go treat, these muffins are a chocolate lover's dream. Try them today for a simple, crowd-pleasing bake that transforms overripe bananas into pure magic.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Ripe bananas
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
- 0.25 cups Vegetable oil
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mash the ripe bananas with a fork until smooth. Add the egg, vanilla extract, milk, and vegetable oil, then whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until the batter is just combined. Do not overmix; some lumps are okay.
Fold in the semi-sweet chocolate chips with a spatula, ensuring they are distributed evenly throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 517.5 g | 188% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 260.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 360 mg | 28% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3245 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
