Cocoatana Muffins
Indulge in the perfect harmony of rich chocolate and sweet banana with these irresistibly moist Cocoatana Muffins! Crafted with wholesome ingredients like ripe bananas, cocoa powder, and creamy coconut oil, these muffins are a decadent yet guilt-free treat. The optional shredded coconut topping adds a delightful crunch, making every bite a tropical paradise. Ready in just 35 minutes, they’re the ultimate quick and easy bake, perfect for breakfast on-the-go or a cozy dessert. Plus, they’re freezer-friendly and made with pantry staples, ensuring convenience without skimping on flavor. Try these chocolate-banana muffins today for a deliciously satisfying treat!
Log this recipe in SnapCalorie
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, mashed
- 0.25 cups coconut oil, melted
- 0.5 cups milk
- 1 pieces large egg
- 1 teaspoons vanilla extract
- 0.25 cups shredded coconut (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium mixing bowl, mash the bananas until smooth. Add the melted coconut oil, milk, egg, and vanilla extract. Whisk until fully combined.
Gradually add the wet ingredients to the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix to ensure fluffy muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle shredded coconut on top of each muffin for added texture and flavor.
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.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. Enjoy your Cocoatana Muffins!
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 448.4 g | 163% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 197.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 370 mg | 28% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3454 mg | 73% | |
*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.
