Chocolate Banana Muffins

Double the chocolate means double the fun! These ultra moist, fudgy muffins are crammed with sweet bananas and loaded with chocolate chips! Make them mini or make them regular-size - just make them!

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword banana muffins, chocolate muffins, mini muffins, muffins

Prep Time 15

Cook Time 10

Total Time 25

Servings mini muffins

Calories 84kcal

Author Robin Miller

Ingredients

6 tablespoons unsalted butter melted
3/4 cup packed dark or light brown sugar
1 large egg room temperature
1 teaspoon pure vanilla extract
1 cup mashed ripe bananas about 3 bananas
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup semisweet chocolate chips

Instructions

Preheat the oven to 375 degrees. Coat a mini muffin pan with cooking spray or paper liners (you can also use a regular muffin pan).
In a large bowl, whisk together the sugar, melted butter, egg, and vanilla. Whisk in the mashed bananas.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
Add the flour mixture to the banana mixture and stir until just blended, being careful not to over-mix. Fold in the chocolate chips.
Spoon the mixture into the prepared pan, filling each cup 2/3 full. You should get about 36 to 40 mini muffins or 12 regular muffins.
Bake for 10 to 12 minutes for mini muffins, or 15 to 18 minutes for regular muffins. Muffins are finished cooking when a wooden pick comes out almost clean, with little moist bits clinging to it.

Nutrition