Chocolate Banana Muffins
These incredibly moist Chocolate Banana Muffins blend rich chocolate flavor with sweet, ripe bananas, making for a delightful snack or breakfast treat.
Ingredients
Muffin Ingredients
- 2 pieces ripe bananas Look for bananas with plenty of brown spots for the best sweetness.
- 1 cup sugar Granulated sugar works perfectly, but brown sugar can offer a deeper flavor.
- 1/2 cup melted butter Unsalted butter is ideal; coconut oil can be used for a dairy-free version.
- 1 piece egg Room temperature egg gives a fluffier result.
- 1 teaspoon vanilla extract Real vanilla extract is preferred for deeper flavor.
- 1 teaspoon baking soda Ensure it's fresh for the best rise.
- 1 1/2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour as needed.
- 1/2 cup chocolate chips Dark chocolate chips are recommended, but semi-sweet or white chocolate can also be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a large mixing bowl, mash the ripe bananas until smooth, which takes about 1-2 minutes.
- Stir in the sugar and melted butter into the mashed bananas until well combined.
- Add in the egg and vanilla extract, mixing until smooth.
- Sprinkle the baking soda onto the mixture and stir well.
- Gradually add the flour, stirring until just combined, with a few lumps remaining.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days, refrigerate for a week, or freeze for 3 months. Don’t overmix to avoid dense muffins.