Description
Moist and fluffy chocolate muffins made with ripe bananas and cocoa powder, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mash bananas and mix with sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Stir in chocolate chips.
- Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle extra chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Overripe bananas work best for sweetness and moisture.
- Can substitute whole wheat flour for a healthier option.
- Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American