Chocolate Banana Muffins
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5.0
57 reviews
Excellent
Chocolate Banana Muffins
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Chocolate Banana Muffins are the best way to use overripe bananas. They are very easy to make, soft, chocolaty, and full of flavor.
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Ingredients
- 1 1/2 cups mashed bananas about 2-3 medium bananas
- 1/3 cup vegetable oil
- 1 egg room temperature
- 1 cup white granulated sugar
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl, combine mashed bananas, vegetable oil, and egg. Once the mixture is light and fluffy, I whisk in the sugar.
- Sift flour, cocoa, and baking powder in a separate large bowl.
- Add the flour mixture to the banana mixture and, using a spatula, gently stir to combine. Don't overmix.
- Add baking soda to a small bowl with the vinegar. Mix to combine.
- Add the vinegar mixture and vanilla extract to the batter and stir to combine.
- Stir in chocolate chips.
- Scoop the batter into the prepared muffin pan, filling them 2/3 from the top.
- Optional: Sprinkle each muffin tin with sugar and a few more chocolate chips.
- Bake for 20 to 25 minutes. Start checking after 15-20 minutes of baking. A toothpick inserted into the center of the muffin should come out clean or with just some melted chocolate but not raw batter.
- Serve the muffins warm or at room temperature. Enjoy!
Notes
- One secret to fluffy muffins is to use oil instead of butter. Oil stays liquid instead of turning back into a solid like butter does. Coconut oil will also turn solid when it cools, so keep that in mind. Also, do not let the muffins cool too long in the pan, or they will overbake. It is best to underbake them than to overbake them because they will continue to cook for a minute or two after they are removed.
- Overmixing is another cause of tough muffins. The more the batter is worked with, the more gluten develops, and it is the gluten that makes the dough chewier. Also, my secret ingredient, white vinegar, helps make these muffins fluffier by helping the baking soda and baking powder rise. Using both bakes them double fluffy.
- Make sure the bananas are extra ripe. They should be brown on the outside and very soft. If not, ripen them in the microwave or oven.
- To ripen quickly, microwave the bananas for 45 to 60 seconds or bake them for 10 minutes at 300 degrees F.
- If you can wait a day or two, placing bananas in a paper bag with apples, avocados, peaches, pears, or tomatoes will work too.
- I like to use extra-large chocolate chips, so they don’t melt all the way. They are a wonderful gooey surprise when you bite into them.
- To prevent using too much flour, sift the flour first and measure it using the spoon-and-level method.
- To prevent overbaked, dry muffins, check them after 15 minutes and remove them when a toothpick comes out clean.
Nutrition Information
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Calories
221kcal
(11%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
13mg
(4%)
Sodium
99mg
(4%)
Potassium
305mg
(9%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
70IU
(1%)
Vitamin C
2.5mg
(3%)
Calcium
42mg
(4%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 99mg | 4% |
| Potassium | 305mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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