Chocolate Banana Muffins
These Chocolate Banana Muffins are so moist you’ll think you’re eating a cupcake!
Ingredients
- 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 semi-sweet chocolate chips
Instructions
- Preheat the oven to 425 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 canola oil and milk. Add the brown sugar and white sugar and stir well.
- To the bowl, add the salt, baking soda, all-purpose flour, and cocoa powder. Gently fold the dry ingredients into the wet mixture until combined — do not over mix at this point.
- Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 5 minutes at 425 degrees.
- Reduce the oven temperature to 375 degrees (without opening the oven door) and continue baking for another 8 to 10 minutes, or until a pick inserted into the center of the muffins comes out clean.
- Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool completely.
Video
Notes
Recipe adapted from Fork Knife Swoon.
Serve muffins warm or at room temperature.
Muffins will stay moist for 3-4 days stored in a ziplock bag or sealed container.
Nutrition
Serving: 1gCalories: 233kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 16mgSodium: 213mgFiber: 1gSugar: 16g
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