Fudgy Banana Muffins
Indulge in the ultimate chocolate-banana combination with these rich and decadent Fudgy Banana Muffins! Bursting with the natural sweetness of ripe bananas and the deep flavor of unsweetened cocoa powder, these muffins strike the perfect balance between moist, fruity goodness and fudgy chocolate bliss. Each bite is studded with melty semi-sweet chocolate chips, making them a perfect treat for breakfast, dessert, or an afternoon snack. Ready in just 35 minutes, these easy-to-make muffins use simple pantry staples and require minimal prep, making them a go-to recipe for busy mornings or impromptu baking sessions. Whether enjoyed warm straight out of the oven or saved for a sweet snack later, these chocolate banana muffins are guaranteed to delight!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the wells with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Melt the unsalted butter in the microwave or on the stovetop and let it cool slightly. Add it to the mashed bananas along with the granulated sugar and brown sugar. Stir until well combined.
Add the eggs and vanilla extract to the banana mixture, whisking until fully incorporated.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix, as this can make the muffins dense.
Fold in the semi-sweet chocolate chips, leaving a few aside to sprinkle on top of the muffins before baking.
Evenly distribute the batter into the prepared muffin tin, filling each well about 3/4 full. Top each muffin with a few reserved chocolate chips for an extra touch of chocolate.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 28.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 263 mg | 6% | |
*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.
