Chocolate Banana Muffins

These Double Chocolate Banana Muffins are every chocolate lovers dream! A one bowl recipe that is insanely easy to make and full of bold banana chocolate flavor. Make-ahead, freezer friendly, and a family favorite! You cannot go wrong with this easy muffin recipe.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 20

Servings muffins

Calories 283kcal

Author Jesseca

Equipment

Ingredients

1½ cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup oil
1 egg
3 medium ripe bananas smashed
1 teaspoon vanilla extract
3/4 cup chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Line one muffin tin with paper liners or mist with non-stick baking spray. Set aside.
Combine the flour, cocoa powder, baking soda, baking powder, salt, cinnamon and sugar into a large mixing bowl. Whisk to combine.
In a large measuring cup, whisk together the oil, egg, bananas, and vanilla extract until fully combined.
Stir the wet ingredients into the dry using a rubber spatula until incorporated, about 30 seconds. Fold in the chocolate chips.
Divide the batter evenly between the 12 liners, filling 3/4 full.
Bake 20 minutes, or until a toothpick poked into the center of a muffin comes out clean.

Notes

Can you freeze banana muffins?

Yes! Bake and cool the muffins completely. Transfer to freezer safe containers or zip top bags. Freeze for up to 6 months.When ready to enjoy, let come to room temperature on the counter OR microwave for 30 seconds.

Nutrition