Chocolate-Banana Muffins

Chocolate-Banana Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    12 People
  • VIEWS
    27

Indulge in the delightful fusion of rich chocolate and sweet banana with these moist and irresistible muffins. Perfect for breakfast, snacks, or a sweet treat any time of day, they're incredibly easy to make and even easier to devour!

Ingridients

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Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    16 mg
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    4 g
  • Sodium
    230 mg
  • Sugar
    20 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a medium bowl, whisk together the mashed banana, oil, milk, egg, and vanilla extract until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a large bowl, sift together the flour and cocoa powder. Add the sugar, baking powder, and salt. Whisk to combine. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. If the batter seems too thick, add a little more milk, one tablespoon at a time, until it reaches a scoopable consistency. (3 minutes)

Image Step 05
05 Step

Recipe View 2 mins Fold in the chocolate chips. (2 minutes)

Image Step 06
06 Step

Recipe View 5 mins Scoop the batter evenly into the prepared muffin liners, filling each about 2/3 full. (5 minutes)

Image Step 07
07 Step

Recipe View 20 mins Bake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. (20 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
If you don't have muffin liners, you can grease the muffin tin well with cooking spray.
These muffins are best enjoyed within 2-3 days, but they can be stored in an airtight container at room temperature or frozen for longer storage.
For a richer chocolate flavor, use dark chocolate chips or add a tablespoon of instant espresso powder to the dry ingredients.

Jillian Ferry

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Wilhelmine Volkman

    I froze a batch of these, and they thawed beautifully. Perfect for a quick breakfast on the go!

  • Reid Lowe

    I added some chopped walnuts to the batter, and they turned out amazing!

  • Yoshiko Turcotte

    These muffins are so easy to make and always a hit! My kids love them, and I love that they're a healthier treat.

  • Abner Jacobs

    My batter was a little dry, so I added a couple of extra tablespoons of milk. They came out perfectly moist!

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