I love having something simple for an afternoon snack, and these chocolate banana muffins always hit the spot. These chocolate banana muffins are a spin-off of a classic. They’re really easy to make, they use basic ingredients, and, although they’re muffins, they taste like brownies, which no one is ever upset about. They also freeze really well, so make extra and save them for a busy week!
Chocolate Banana Muffins
Another reason these banana muffins are great is that they use super basic ingredients. I make them any time I see a few bananas that are getting into that overripe stage.
This is all you’ll need! I almost always have these ingredients in my pantry.
Put all the wet ingredients and the bananas in the mixer first. I like to use the whisk attachment on my stand mixer to really get the banana mixed in.
Then add the dry ingredients and mix it all together.
I chose to make a combo of larger muffins and mini muffins. The mini ones taste like those (expensive) two bite brownies you can get at the store).
I’m not joking — these really do taste like brownies! Whether you make them larger or smaller or a combo of both, I promise they won’t laste long. As soon as they’re cooled off, I freeze some so that they don’t all disappear on the first day.
Ingredients
- 2 ripe bananas
- 1 egg
- 1/3 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup sugar, plus a little more for sprinkling
- 1 1/2 cups all purpose flour
- 1/4 cup cocoa powder (I used 1/8 cup regular and 1/8 cup dark)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, mash the bananas. Stir in the egg, butter, and vanilla extract.
- In a separate bowl, whisk together 1 cup sugar, the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir until just combined. It’s okay if there are lumps (the batter will be thick).
- Line 2 mini muffin pans with cupcake papers or grease with cooking spray. Distribute the batter evenly in the pans (you can pretty much fill each space up with batter). Sprinkle each muffin with a little sugar (this will make a pretty sparkle and yummy crunch on top).
- Bake for 10-13 minutes or until a toothpick inserted into the muffins comes out clean.
- Allow to cool and then transfer to an airtight container. Makes 24 mini muffins.
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