Looking for another way to use overripe bananas? These chocolate banana muffins are one of the BEST ways! These muffins are super easy to make, they're soft and chocolatey and full of flavor.
These Chocolate Banana Muffins are probably one of my favorite muffins to make. I do like a classic blueberry or lemon poppy seed, but chocolate muffins just hit a different way.
This recipe is easy to make - they're ready in 30 minutes and can be a great kitchen project with kids!
I've gotten to the point where I will buy extra bananas on purpose, just so I have overripe bananas on hand to make these muffins.
If you are more of a bread person instead of a muffin person, you can easily use this same recipe. All you need to do is extend your baking time.
Recipe Tips
Using quality chocolate in any recipe is one of the most important things to take into account.
Bananas must be brown, very ripe, and easy to mush. You don't need to wait for the banana to turn completely brown; that is overdoing it.
You will want to sift the dry ingredients, this will give you the best texture for your muffin.
I like to use bigger chocolate chips, or chocolate chunks. They won't fully melt when they bake and it's amazing when you bite into the muffins! Your taste buds are overloaded with chocolate!
You can add chopped nuts for some crunchiness. You can safely add about 1/3 cup without it throwing off the balance of the muffin.
You can use any type of oil really - canola oil, vegetable oil, olive oil, or melted coconut oil if you want to make a healthier version.
Watch the muffins closely as to not overbake them. 15-20 minutes should be perfect, but of course cooking times will vary based on your oven and altitude.
You can press in extra chocolate chips into the tops of your muffins before they go into the oven or immediately after they come out. This is really just for aesthetic purposes.
Start by preheating your oven to 350°F. Line a 12- count muffin pan with cupcake liners, or you can use a baking spray.
In a large bowl, combine your wet ingredients (mashed banana, vegetable oil, and egg). Set aside.
In another bowl, sift together the flour, cocoa powder and baking powder. Gently whisk in the sugar.
Add the baking powder and vinegar in a small bowl and mix until combined. This acts as an extra leavening agent for the muffins. Add the vinegar mixture and vanilla to the batter and stir until well combined.
Add the flour mixture to the mashed banana mixture. Gently stir to combine. Do not over-mix, it will create your muffins to peak as opposed to being nice and rounded.
Gently mix in the chocolate chips.
Spoon the batter into the prepared muffin pan, filling them 2/3 from the top. Overfilling will cause the muffins to spill over the top of your pan.
Bake for 20-25 minutes. Start checking doneness after 15-20 minutes of baking to avoid over-cooking them. A toothpick inserted in the center should come out clean, or with some melted chocolate; not raw batter.
Serve muffins warm or at room temperature.
Chocolate Banana Muffins
Ingredients
1 1/2 cups mashed bananas (about 3 medium)
1/3 cup vegetable oil
1 egg (room temperature)
1 cup granulated sugar
1 1/2 cups all purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chocolate chips
Instructions
Preheat oven to 350°F
Line a 12-count muffin pan with cupcake liners. Set aside.
In a large bowl, combine mashed bananas, vegetable oil and egg.
In another separate bowl, sift together flour, cocoa, and baking powder. Gently whisk in sugar.
Add baking soda to a small bowl with vinegar. Mid until combined.
Add flour mixture to banana mixture and gently stir to combine. Do not over-mix.
Add vinegar mixture and vanilla to batter and gently mix in.
Gently sir in chocolate chips.
Spoon batter into the prepared muffin pan, filling them 2/3 from the top.
Bake for 20-25 minutes. Start checking after 15-20 minutes. A toothpick inserted into the center should come out clean, or with just melted chocolate, not raw batter.
Let them cool in the pan for 5 minutes before transferring them to a cooling rack.
Serve muffins warm or at room temperature.
Nutritional Information
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