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Moist Chocolate Banana Muffins

Close-up of a moist, dark Chocolate Banana Muffins topped with chocolate chunks on a white plate.
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A straightforward recipe for making moist, flavorful chocolate banana muffins using ripe bananas.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the egg, milk, oil, and vanilla extract until combined.
  4. Add the mashed bananas to the wet ingredients and mix until just incorporated.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a fudgier texture, use dark chocolate chips instead of semi-sweet.
  • You can add 1/2 cup of chopped walnuts or pecans with the chocolate chips for extra crunch.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • To reheat, microwave a muffin for 10 to 15 seconds.

Nutrition

Find it online: https://tasteportfolio.com/chocolate-banana-muffins-recipe/