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Chocolate Banana Muffins

Chocolate Banana Muffins
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Moist and fluffy Chocolate Banana Muffins combining the natural sweetness of ripe bananas with rich cocoa for a comforting and indulgent treat, perfect as a breakfast or snack that feels like a warm hug in every bite.

Ingredients

Scale

Main Ingredients

  • 3 ripe bananas
  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • ¼ cup cocoa powder (unsweetened)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 large egg (or flax egg for vegan option)
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Optional Add-ins

  • ½ cup chocolate chips
  • ½ cup chopped walnuts or pecans
  • ½ teaspoon cinnamon or a pinch of chili powder
  • White or dark chocolate chunks

Instructions

  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking. This sets the stage for a smooth baking process.
  2. Mash the Bananas: In a large bowl, peel and mash the ripe bananas until mostly smooth with a few small chunks remaining. This provides a lovely texture and releases their natural sweetness.
  3. Mix Wet Ingredients: Add the sugar, vegetable oil, and egg into the mashed bananas. Whisk together until well combined, then stir in the vanilla extract for that comforting aroma.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour (or gluten-free blend), cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and prevents clumps in the batter.
  5. Create the Batter: Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined—overmixing can make the muffins dense instead of fluffy. If using chocolate chips or nuts, fold them in now along with any optional spices or extra chocolate chunks.
  6. Bake to Perfection: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool and Enjoy: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack. This cooling step helps maintain their tender crumb.

Notes

  • Use overripe bananas for maximum natural sweetness and moisture.
  • Don’t overmix the batter to keep muffins light and airy.
  • Opt for unsweetened cocoa powder for the best rich chocolate flavor without extra sugar.
  • Use room temperature eggs and oil for an evenly mixed batter.
  • Start checking muffin doneness at 18 minutes to avoid drying out.
  • Frozen bananas can be used if fully thawed and drained to prevent watery batter.
  • For nut-free muffins, omit nuts and avoid cross-contamination.
  • To make vegan, replace eggs with flax eggs and use plant-based milk and oil.

Nutrition

Keywords: Chocolate Banana Muffins, Banana Muffins, Chocolate Muffins, Gluten-Free Muffins, Vegan Muffins, Easy Muffins, Breakfast Muffins, Snack Muffins

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