These Chocolate Banana Muffins are a delightful combination of ripe bananas and rich cocoa, making them a perfect breakfast or snack option. They're moist, chocolatey, and ready in under 40 minutes.
Equipment
Muffin pan
Ingredients
1 ½cupsall-purpose flour
½cupunsweetened cocoa powder
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¾cupgranulated sugar
½cupunsalted buttermelted
2mediumripe bananasmashed
1largeegg
1cupchocolate chunks
Instructions
Preheat your oven to 375°F/190°C. Line a muffin tin with paper liners or lightly grease it. This recipe will yield around 12 standard-size muffins.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, mix together the melted butter, mashed bananas, and egg until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Sprinkle the tops of the muffins with the chocolate chunks.
Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid Overmixing: When combining wet and dry ingredients, mix just until they're combined. Overmixing can lead to dense muffins.
Filling Muffin Cups: An ice cream scoop can be a handy tool to fill muffin cups evenly and cleanly.
Checking Doneness: Apart from the toothpick test, the muffins should spring back slightly when their tops are gently pressed.
Cooling: Before storing, ensure the muffins are completely cooled to prevent them from becoming soggy.
Airtight Containers: Store the muffins in an airtight container to maintain freshness. If stacking them, place a sheet of parchment paper in between layers to prevent sticking.
Freezing: For longer storage, individually wrap muffins in plastic wrap and place them in a zip-top bag. Label the bag with the date and type of muffin. They can be frozen for up to 3 months.