Chocolate Banana Muffins
These Chocolate Banana Muffins are so moist you’ll think you’re eating a cupcake!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 dozen
- 2 medium bananas, about 1 cup, over-ripe
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup + 1 tablespoon 2% milk
- 2/3 cup sugar
- 1 tablespoon packed light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1-1/8 teaspoon baking soda
- 1-2/3 cups all-purpose flour
- 1/4 cup chocolate chips, semisweet
Preheat the oven to 375 degrees.
Add bananas to a large mixing bowl and mash with a fork. Stir in vanilla and egg until completely combined. Next, stir in the oil and milk. Add the sugars and stir again.
Carefully stir in the cocoa powder with a spatula, scraping down the sides of the bowl as necessary, and mix until the cocoa is completely incorporated. Add salt, baking soda, and flour and gently fold into the mixture until combined.
Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 15-17 minutes until a pick inserted into the center of the muffins comes out clean.
Let cool in the muffin tin for 5 minutes before removing. Cool completely on a baking rack. Serve warm or at room-temperature.