Chocolate Banana Muffins

Sheila @ Life, Love, and Good Food
by Sheila @ Life, Love, and Good Food
12 Muffins
25 min

These Chocolate Banana Muffins are so moist you’ll think you’re eating a cupcake! Unsweetened cocoa in the batter and chocolate chips baked right on top give this one-bowl recipe its double chocolatey goodness.

Soft and moist, this easy muffin recipe is perfect for breakfast, brunch, or even snack time. I’ve already made Chocolate Banana Muffins twice in the last two weeks—they are that good!

Many muffin recipes require mixing the dry ingredients together in one bowl, and then the wet ingredients together in a separate bowl. With this recipe, all the action takes place in one large mixing bowl, meaning fewer dishes to wash. I like that!

These muffins will stay moist for 3-4 days stored in a ziplock bag or sealed container, but you won’t have to worry about that because they’re guaranteed to disappear quickly!

Chocolate Banana Muffins
Recipe details
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients
  • 2 medium bananas, about 1 cup, over-ripe
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup + 1 tablespoon 2% milk
  • 2/3 cup sugar
  • 1 tablespoon packed light brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1-1/8 teaspoon baking soda
  • 1-2/3 cups all-purpose flour
  • 1/4 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 425 degrees.
Add bananas to a large mixing bowl and mash with a fork. Stir in vanilla and egg until completely combined.
Next, stir in the canola oil and milk. Add the brown sugar and white sugar and stir well.
To the bowl, add the salt, baking soda, all-purpose flour, and cocoa powder. Gently fold the dry ingredients into the wet mixture until combined — do not over mix at this point.
Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 5 minutes at 425 degrees.
Reduce the oven temperature to 375 degrees (without opening the oven door) and continue baking for another 8 to 10 minutes, or until a pick inserted into the center of the muffins comes out clean.
Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool completely.
Tips
  • Serve muffins warm or at room temperature.
  • Muffins will stay moist for 3-4 days stored in a ziplock bag or sealed container.
Sheila @ Life, Love, and Good Food
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Comments
  • Tia Tia on Oct 08, 2020

    I used almond flour and butter instead of brown sugar and added extra flour. I added a yummy coating made of Carmel on top🦋
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