Double Chocolate Banana Muffins
Deliciously rich and moist muffins packed with chocolate and ripe bananas, perfect for breakfast or a sweet snack.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed Use overripe bananas for the best sweetness.
- 1/3 cup melted coconut oil Can substitute with another oil if preferred.
- 1/2 cup sugar Adjust to taste if desired.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips Can use dark or semi-sweet chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the mashed bananas and melted coconut oil until well mixed.
- Add the sugar, egg, and vanilla extract to the banana mixture, and whisk until smooth and creamy.
- In a separate bowl, mix the baking soda, salt, cocoa powder, and flour. Gradually fold this mixture into the wet ingredients until just combined.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for about 15-20 seconds before serving.