Chocolate Banana Muffins
User Reviews
5
Chocolate Banana Muffins
Description
Chocolate Banana Muffins are made by blending mashed ripe bananas with oil, egg, and sugar to form a moist base. The dry ingredients include sifted flour, cocoa powder, and baking powder, combined gently to avoid toughness. A vinegar and baking soda mixture helps the muffins rise fully, contributing to a light crumb.
Chocolate chips scattered in the batter melt partially during baking, adding gooey pockets within the muffins. The finished muffins have a rich cocoa flavor highlighted by natural banana sweetness and a tender crumb from careful mixing and moisture maintenance with oil instead of butter.
They can be enjoyed warm or at room temperature, making them convenient for quick breakfasts or snacks. The recipe advises checking doneness early to avoid overbaking, which can dry the muffins, and recommends using very ripe bananas for the best flavor.
Additional tips emphasize using oil for softness, the role of white vinegar to boost lift, and the importance of not overmixing to prevent chewy texture. Sifting flour and measuring carefully supports a balanced batter consistency and final muffin quality.
Ingredients
- 1 1/2 cups banana about 2-3 medium bananas, mashed
- 1/3 cup vegetable oil
- 1 egg room temperature
- 1 cup granulated sugar white
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 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
- Use oil instead of butter to keep muffins moist and tender.
- Very ripe bananas, with brown spots, provide the best flavor and sweetness.
- Check muffins early for doneness to avoid overbaking and dryness; remove from oven when a toothpick comes out mostly clean.
- Mix batter gently to prevent gluten development, which can make muffins tough.
- Vinegar activates baking soda and baking powder for a fluffier rise.
- Sift flour before measuring to ensure accurate ingredient amounts and lighter muffins.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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