Chocolate banana muffins delight (Printable)

Moist chocolatey banana delights bursting with cocoa flavor and ripe bananas, ideal for snacks or breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 3 medium ripe bananas, mashed (about 1 1/4 cups)
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1 teaspoon vanilla extract

→ Add-Ins

11 - 3/4 cup chocolate chips

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, blend the mashed bananas, sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 - Add the wet ingredients to the dry ingredients and gently fold until just combined, avoiding overmixing.
05 - Fold the chocolate chips into the batter evenly.
06 - Divide the batter evenly among the prepared muffin cups and optionally sprinkle additional chocolate chips on top.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center emerges with moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They vanish within an hour because the chocolate and banana balance feels like comfort in a wrapper.
  • One bowl, no mixer, and the batter comes together while your oven preheats.
  • They stay tender for days, and freezing them means you always have a treat ready.
02 -
  • Do not skip mashing the bananas well because lumps create uneven texture and pockets that bake differently.
  • Resist the urge to keep stirring once the batter looks mixed. Overworking the flour develops gluten and turns these muffins dense and tough.
  • Check your oven temperature with a separate thermometer because even ten degrees too high can dry them out.
03 -
  • Use bananas so ripe the peels are almost entirely black because that's when the natural sugars peak and the moisture content is perfect.
  • Measure your flour by spooning it into the cup and leveling it off instead of scooping directly from the bag, which packs it down and adds too much.
  • Let the muffins cool completely before storing them so condensation doesn't make the tops sticky.

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