Chocolate Banana Muffins
Double Chocolate Banana Muffins with chocolate chips are tender and soft, with big banana flavor! Rich and fudgy, this is the best use for a chocolate lovers' overripe bananas yet!
Servings: 16
Calories: 248kcal
Ingredients
- ½ cup melted butter cooled to room temperature
- 1 ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoons baking soda
- ¾ teaspoon fine sea salt
- 2 ripe bananas mashed (about 1 cup)
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375° and have ready two greased muffin tins, greased or lined with cupcake liners. Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
- Melt the butter and set aside to cool until lukewarm or at room temperature.
- In a medium-sized mixing bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to combine. Set aside until ready to use.
- In a large mixing bowl, whisk together cooled butter, bananas, sugar, egg, and vanilla until well blended.
- Stir in the dry ingredients to the wet in three additions, alternating with the buttermilk, until all of the ingredients have been combined. Add the chocolate chips and stir until evenly dispersed.
- Fill the muffin tins ⅔'s of the way full and bake for 18-20 minutes, until a toothpick inserted in the center comes out moist, but not wet with batter. Allow to cool slightly, serve, and enjoy.
Notes
Makes 16-18 muffins.
Nutrition
Calories: 248kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 353mg | Potassium: 196mg | Fiber: 3g | Sugar: 19g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg