Description
Deliciously moist chocolate banana muffins perfect for breakfast or a snack.
Ingredients
Scale
- 3 large ripe bananas (very ripe with brown spots, or 4 if small)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ⅔ cup dark chocolate (a bar chopped into chunks – about 4 ounces)
- ¼ cup olive oil (or a neutral vegetable oil)
- ¾ cup sugar (brown or white – or reduce to ½ cup for less sweetness)
- 1 large egg
- 1 tablespoon vanilla extract
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, mash the bananas. Add the olive oil, sugar, egg, and vanilla extract. Mix well with a fork.
- Gently add the flour, cocoa powder, baking powder, baking soda, and salt until just combined. Do not over-mix. Stir in the dark chocolate chunks.
- Divide the batter evenly into the muffin liners. Add a few extra chocolate chunks on top if desired.
- Bake at 350°F (180°C) for 22 minutes, until set. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy slightly warm or at room temperature.
Notes
- These muffins can be enjoyed as a breakfast treat or a dessert.
- You can store them in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg