Why I love this chocolate banana muffin recipe
Breakfast is always a little better when it’s basically dessert, right? And, these banana muffins are exactly that. They’re packed with chocolate chunks and just a hint of cinnamon.
The only problem I have is that extra bananas are hard to come by in our house, thanks to a certain little boys obsession with peanut butter and banana toast. I basically have to hide the bananas in the pantry to get enough to make muffins or oatmeal banana bread.
Here’s what you’ll need to make it
- Mixing bowl
- Measuring cups
- Measuring spoons
- Cupcake pan
- Paper muffin liners
Ingredient notes: We used a local brand of chocolate chunks that are dairy free, but these chocolate chunks are also allergy friendly. If you can’t find those, you can also substitute chopped up baking chocolate or even chocolate chips.
How to make banana chocolate muffins
Mix the wet ingredients. Start by mashing the banana until it’s mostly smooth and then add the oil, almond milk and egg. Whisk until smooth.
Add the dry ingredients. One ingredient at a time, mix in the sugar, cocoa powder, flour, baking powder, salt and cinnamon. Mix until smooth. Be careful not to over mix or you’ll end up with tough muffins.
Stir in the chocolate. Then, scoop the batter into a muffin tin. Each cup should be about 1/2 full. I like to use a large cookie scoop to portion my batter evenly, but you can spoon it in, too.
Bake the muffins in a 400˚F oven for about 20-22 minutes. They are ready when the tops are set and an inserted toothpick comes out clean. Remove from the oven and let them cool for a few minutes before transferring them to a cooling rack.
FAQs and tips for making banana muffins:
You can do a lot with ripe bananas. I like to make banana muffins, banana bread and even banana cake! These chocolate banana muffins are a great way to use up bananas because they use 4 ripe bananas.
If stored properly, these banana muffins should last about 1 week. I like to store mine in an airtight container at room temperature, but you can also store them in the fridge or even freeze them if you want them to last longer.
More chocolate recipes:
- Chocolate peanut butter banana milkshake
- Dark chocolate cake
- Chocolate chip waffles and ice cream
- Peanut butter chocolate chip cookies
More muffin recipes you’ll love:
- Zucchini muffins
- Spiced apple walnut muffin tops
- Blueberry crumb muffins
- Healthy morning glory muffins
Chocolate Banana Muffins
Ingredients
- 1 cup mashed banana
- 1/3 cup almond milk
- 1/4 cup canola oil
- 1 egg
- 1/2 cup sugar
- 1/4 cup dark cocoa powder
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoons coarse salt
- 1/4 teaspoon cinnamon
- 1 cup semi-sweet chocolate chunks, or chocolate chips
Instructions
- Preheat oven to 400˚F and line a muffin pan with paper liners (or grease the cups). Set aside.
- In a large mixing bowl, whisk the mashed banana, almond milk, oil and egg together until smooth.
- Whisk in the sugar and cocoa powder until combined. Them whisk in the flour, baking powder, salt and cinnamon. Stir in chocolate chunks.
- Scoop the batter into the prepared muffin pan, filling the cups about half way.
- Bake for 20 – 22 minutes, or until the muffins have set (an inserted toothpick should come out clean).
- Let muffins rest for about 5 minutes before transferring to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello! Love the taste of these. However, they are completely sticking to my muffin liners! Did I do something wrong?