Chocolate Banana Nut Muffins
Indulge in the perfect balance of rich chocolate, naturally sweet bananas, and crunchy nuts with these irresistible Chocolate Banana Nut Muffins. This quick and easy recipe combines pantry staples like cocoa powder and semi-sweet chocolate chips with ripe mashed bananas for an ultra-moist and decadent treat. Each muffin is packed with warmth, thanks to optional chopped walnuts or pecans, and comes together in just 15 minutes of prep time. Whether you're looking for a sweet breakfast, a midday snack, or a satisfying dessert, these chocolate-banana creations deliver on all fronts. Bake a batch of these crowd-pleasers today and enjoy a homemade treat that's as easy to make as it is to love! Perfect for breakfast meal prep or an on-the-go snack, they're freezer-friendly and bursting with crave-worthy flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 3 large ripe bananas, mashed
- 2 large eggs
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 0.75 cups semi-sweet chocolate chips
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease with cooking spray.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, mash the bananas with a fork until smooth. Add the eggs, melted butter, and vanilla extract to the mashed bananas and mix until fully blended.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan 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 or freeze for longer storage.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 513.2 g | 187% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 273.3 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 238 mg | 18% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2981 mg | 63% | |
*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.
