Easy Chocolate Banana Muffins
Enjoy the combination of rich chocolate and bananas with this sweet and delicious chocolate banana muffin recipe. The flavor and the moist texture being the cornerstones, making these muffins a delicious treat for any day. Whether enjoyed as a quick breakfast, a delicious snack, or just a case of cravings, these muffins will satisfy you and leave you going "just one more."
Ingredients
- 1 cup mashed very ripe or overripe bananas , about 3 medium-sized
- 225 grams (1-¾ cups) all-purpose flour
- 2 large eggs , room temperature
- 100 grams (½ cup) light brown sugar
- 3 tablespoons good-quality cocoa powder
- 1 teaspoon baking soda
- 125 ml ( ½ cup) avocado oil, or unsalted butter
Instructions
- Preheat the oven to 400 ºF. Line 12 muffin cups with paper liners. Sift the flour, cocoa powder, sugar, baking powder, and baking soda into the bowl of an electric mixer fitted with a paddle attachment. Add the avocado oil or melted butter and blend.
- Combine the eggs, vanilla, and mashed bananas, and add them to the flour-and-avocado oil mixture. Scrape the bowl and blend well. Don't overmix.
- Spoon the batter into the paper liners, filling each 1 to the top. Top each chocolate banana muffin with a mini chocolate chip, if desired. Bake the chocolate banana muffins for 15 -20 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.
Notes
How to Store & Re-Heat
To store: Allow them to cool completely after baking. Once cooled, transfer them to an airtight container or a resealable plastic bag. They can be stored at room temperature for up to 2 days. If you want to keep them for longer, place them in the refrigerator, where they can stay fresh for up to 5 days. Make sure the container is properly sealed to maintain its moisture.
To reheat: If you prefer to enjoy them warm, you can microwave individual muffins for about 10-15 seconds until heated through. Alternatively, you can place the muffins on a baking sheet and reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep an eye on them to prevent over-browning. Once reheated, allow them to cool slightly before serving.
Make-Ahead
Chocolate Banana muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees F. Place the chocolate banana muffins in a muffin pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts
Easy Chocolate Banana Muffins
Amount per Serving
Calories
215
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
27
mg
9
%
Sodium
105
mg
5
%
Potassium
127
mg
4
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
52
IU
1
%
Vitamin C
2
mg
2
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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