Chocolate Banana Muffins

Picture this: It’s a lazy Sunday morning, your kids are watching TV in their pajamas, and the smell of freshly-baked warmth hits you right in the feels. Enter: Chocolate Banana Muffins. These bad boys are the love child of overripe bananas and oh-so-much chocolate, and they are bound to become your go-to indulgence because who doesn’t have bananas that are a day away from a fruit-fly frenzy? Plus, they’re like the food equivalent of a warm hug.

In our household, these muffins are mini celebrities. My husband swears they’re a miracle cure for a rough day, and the kiddos? Well, they love discovering secret chocolate bits inside. Honestly, I wouldn’t be shocked if our family motto becomes, “In muffins, we trust.” One rainy afternoon, I whipped these up, and ever since, they’ve earned a badge of eternal rotation in our kitchen lineup. Forget baking disasters; these are so foolproof even my five-year-old once helped mash the bananas!

Why You’ll Love This Chocolate Banana Muffins

1. Bananalicious: If bananas could talk, they’d demand to be in these muffins. They’re just begging to be transformed into something magical.
2. Chocolate Chunk City: We’re talking chocolate surprise party in every bite—make sure to lick the spatula clean.
3. No Fancy Stuff: I mean, you probably have all this stuff in your kitchen already, which means one less grocery run in your pyjamas.

How to Make It

Okay, gather around my chaotic kitchen counter, and let’s do this! Preheat that oven to 350°F or whatever metric that is in Celsius—no need for perfection. Mash those spotty bananas until they basically resemble, well, mush. Mix in your sugar, butter, and a dash of vanilla until it looks like something your grandma used to whip up. Toss in the dry stuff and fold like you’re reluctant to lose those banana chunks. Then, dollop the batter into muffin tins like a kid trying to stay inside the lines while coloring. Bake until they smell so good your neighbors come knocking.

Ingredient Notes

– Banana: Overripe is a must—think embarrassingly brown. If they’re fresh, wait a week.
– Chocolate Chips: Be reckless; toss a handful… or two. Mortals limit themselves, we don’t.
– Flour: White, whole wheat, or whatever. I think I accidentally used cake flour once, and guess what, still delish!

Recipe Steps:

1. Preheat oven to 350°F.
2. Mash bananas well in a bowl.
3. Mix in sugar, butter, and vanilla until combined.
4. Stir in dry ingredients gently.
5. Fold in chocolate chips.
6. Fill muffin tins and bake until golden.

What to Serve It With

Yeah, these muffins are a show on their own, but if you wanna jazz it up, smear on some peanut butter or maybe pair it with a giant cup of coffee. Voilà, café vibes at home.

Tips & Mistakes

Hey, don’t overmix! Treat the batter like it’s filled with gold. And yeah, one time I forgot the sugar… they became dog treats.

Storage Tips

Hide any leftovers you manage to have in a sealed container; these guys set up camp in the fridge for a week or freeze ’em to summon happiness in future you. Cold muffins are actually not bad, breakfast kinda aplomb!

Variations and Substitutions

Listen, if you’re out of flour, I sadly admit using pancake mix once—was not horrendous. Swap sugar for honey or maple syrup if you’re feeling fancy. Sometimes I forget the vanilla and you know what, we lived.

Frequently Asked Questions

Chocolate Banana Muffins

Deliciously moist chocolate banana muffins made with ripe bananas and rich cocoa powder, perfect for breakfast or a snack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pieces ripe bananas
• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 0.75 cups granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, mash the ripe bananas until smooth.
• Mix in the vegetable oil, eggs, and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
• Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can add chocolate chips for extra richness or sprinkle powdered sugar before serving.