These Chocolate Banana Muffins have easily become one of my favourite muffins of all time. They are moist, chocolatey, sweet and an absolute joy to eat at anytime of the day.
I like to have them as mid-day snack with my coffee. As a little pick me up if you will.
How about you? How do you like your muffins?
Easy Chocolate Banana Muffins
This perhaps my favourite thing about these muffins. It takes very little time and effort to whip them up and they are super straightforward to make. First, here is what you are going to need:
2 ripe bananas : There are 2 key ingredients to these muffins and bananas are the first one. First you have to make sure that your bananas are very ripe. As too ripe for you to eat one. Over-ripe bananas are sweeter and are perfect for baking.
Cocoa Powder: Aim for unsweetened dutch-processed cocoa powder. It has a much richer taste and a deeper colour. It really is the best choice when it come to baking.
Brown Sugar: Instead of white sugar. Brown sugar has molasses and adds an extra layer of flavour to whatever it is you’re baking. I find Brown Sugar to be the best choice for muffin-making.
Dark Chocolate Chips: You can use any kind of chocolate chips/chunks your heart desires. I like dark chocolate, so that’s what I went with.
The rest of the ingredients is very straightforward: Eggs, Flour, Baking Soda and Baking Powder and a pinch of salt.
How to make Chocolate Banana Muffins
The first step is to mix all drying ingredients (flour, cocoa powder, baking powder, salt, and baking soda) in a bowl and whisk. This helps you get rid of any possible lumps and make sure that all your dry ingredients are evenly incorporated.
Next up are the wet ingredients. Grab a clean large bowl, add your bananas to it and using a fork mash them until you get to a consistency you like. I like to leave mine fairly chunky. Next Add your brown sugar along with the vanilla and whisk again. Add your eggs and whisk until they are fully incorporated into your mixture. All you have left now is the melted butter. Add it in, add whisk again.
Add half of your dry mixture to your wet ingredients and whisk very carefully until well combined. Then add the rest of the dry mixture and repeat. Once everything is well incorporated add in your chocolate chips and mix again.
All is left to do now is to pour your batter into a paper lined muffin pan, bake and enjoy.
Tip: Save a some chocolate chips to sprinkle on top of our muffins right before you put them in the oven.
Possible substitutions
Melted Butter: You can substitute this with any kind of oil you like (coconut oil, grape-seed oil or a light olive oil). If you want to skip the oil altogether then substitute 1:1 with applesauce.
Flour: You can substitute with whole wheat, spelt flour or a gluten-free flour mixture like this one.
Brown Sugar: Can be substituted for coconut sugar, raw cane sugar or regular white sugar.
Super Moist Chocolate Banana Muffins
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
Wet Ingredients
- 2 large eggs
- 1/2 cup brown sugar (packed)
- 1/2 cup melted butter or coconut oil
- 2 large ripe bananas
- 1 tsp pure vanilla extract
- 1 cup chocolate chips
Instructions
- Pre-heat your oven to 375 degrees F.
- In a bowl, mix all dry ingredients together and set aside.
- In a separate bowl, add your ripe (or over-ripe) bananas. Using a spoon mash until you get to desired consistency. I like my muffins to have some banana chunks, so I left mine a bit chunky. Add brown sugar, vanilla and using a whisk combine mix in your ingredients. Add melted butter and whisk again. Then add in your eggs and whisk again until well combined.
- Add half of your dry mixture to your wet ingredients and whisk very carefully until well combined. Then add the rest of the dry mixture and repeat. Once everything is well incorporated add in your chocolate chips and mix. Note: Keep about 2 tbsp of chocolate chips aside to sprinkle on top of muffins before baking.
- Place your muffin paper cups in a muffin pan and fill them with your muffin batter 3/4 of the way. Bake for 20-24 minutes (I baked mine for exactly 22 minutes) . Remove let cool down for 5-10 minutes and enjoy.
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