Chocolate Banana Muffins
Moist chocolate banana muffins made with ripe bananas, cocoa powder, and chocolate chips.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Uses bananas that are past eating.
- Cocoa and chocolate chips together, so they taste properly chocolatey rather than faintly.
- Two bowls, no mixer, thirty minutes.
Recipe
Chocolate Banana Muffins
Moist chocolate banana muffins made with ripe bananas.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 190 C / 375 F. Line a 12-cup muffin pan.
- Step 2. Whisk the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl.
- Step 3. In another bowl, whisk the mashed banana, eggs, oil, milk, and vanilla.
- Step 4. Pour the wet mixture into the dry ingredients and fold until just combined.
- Step 5. Fold in most of the chocolate chips, reserving a small handful for the tops.
- Step 6. Divide the batter among the muffin cups and sprinkle with the remaining chocolate chips.
- Step 7. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 8. Cool for 5 minutes in the pan, then move to a rack.
Notes
- Very ripe bananas with lots of brown spots give the strongest banana flavor and natural sweetness.
- Fold only until the flour disappears. Overmixing gives tough, tunnelled muffins.
- Reserve a handful of chocolate chips for the tops — muffins with visible chips look considerably better.
- A skewer should come out with moist crumbs. Cocoa batters look darker than they are, so do not judge by colour.
Chocolate Banana Muffins — Simple Table Recipes · https://simpletablerecipes.com/recipes/chocolate-banana-muffins/
Ingredient Notes
- Very ripe banana
- Heavily spotted or black. The starch has turned to sugar by then, which is where the sweetness and the banana flavour come from.
- Cocoa powder
- Unsweetened. It also absorbs liquid, which is why this batter has more milk than a plain banana muffin.
- Baking powder and soda together
- The soda reacts with the acidity in the banana and cocoa; the powder gives extra lift. Both are needed.
Equipment
- 12-cup muffin pan
Substitutions
- Neutral oil
- Melted butter works, giving more flavour but a firmer muffin once cool.
- Chocolate chips
- Chopped chocolate, walnuts or pecans. Toss them in a spoonful of flour first so they do not sink.
- Milk
- Any plant milk works in the same quantity.
Storage & Freezing
Storing: Keep in an airtight container at room temperature for up to 3 days.
Freezing: Freeze for up to 3 months. Thaw at room temperature or warm 20 seconds in the microwave.
Frequently Asked Questions
How ripe should bananas be for muffins?
Heavily spotted at minimum, black is better. Under-ripe bananas are starchy rather than sweet and the muffins taste of very little.
Can I use frozen bananas?
Yes. Thaw them completely and include the liquid that comes out — that is banana flavour and moisture you want in the batter.
Why are my muffins dry?
Overbaking, or too much flour. Cocoa absorbs liquid so these can dry out faster than a plain muffin. Check at 18 minutes.
Why do my chocolate chips sink?
Toss them in a tablespoon of the measured flour before folding them in. The coating helps them hold their place in the batter.
Can I make these into a loaf?
Yes. Bake in a 9 x 5 inch loaf pan at the same temperature for about 50 to 60 minutes, testing with a skewer.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
