Ingredients
- 3 ripe bananas (mashed)
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar or coconut sugar
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or chunks (optional)
- Optional: chopped nuts or coarse sugar for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas until smooth.
- Whisk in eggs, sugar, oil, milk, and vanilla until fully combined.
- In a separate bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and stir just until combined—do not overmix.
- Fold in chocolate chips or nuts if using.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor and sweetness.
- Don’t overmix the batter to keep muffins light and fluffy.
- Add a swirl of Nutella or cream cheese to the center for a surprise filling.
- Make mini muffins by adjusting the bake time to 10–12 minutes.
- Top with banana slices or extra chocolate chunks before baking for a bakery-style look.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg