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Homemade Chocolate Banana Muffins Recipe

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3.9 from 7 reviews

These Homemade Chocolate Banana Muffins combine the rich flavors of cocoa and ripe bananas for a moist, flavorful treat. Perfect for breakfast, snack time, or dessert, these muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt for added nutrition. Sweetened naturally with honey and studded with chocolate chips, they offer a delicious balance of sweetness and texture with every bite.

  • Total Time: 28 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • ¾ cup (90g) whole wheat flour (can substitute all-purpose flour)
  • ¾ cup (90g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ⅓ cup (75g) unsalted butter, melted
  • ⅓ cup (112g) honey
  • 1 ¼ cups (280g) mashed very ripe banana (about 3 medium bananas)
  • ½ cup (115g) plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup (100g) chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a nonstick muffin pan with cooking spray to prevent sticking. If making mini muffins, adjust baking time accordingly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
  3. Mix Wet Ingredients: In a large bowl, whisk the melted butter, honey, mashed bananas, Greek yogurt, eggs, and vanilla extract until smooth and well incorporated.
  4. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently mix until the batter is almost combined. Avoid overmixing to keep the muffins tender.
  5. Add Chocolate Chips: Fold in the chocolate chips carefully, mixing just until evenly distributed through the batter.
  6. Fill Muffin Pan: Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full to allow room for rising.
  7. Bake: Place the muffin pan in the preheated oven and bake for 15 to 18 minutes. Check doneness by inserting a toothpick or tester into the center of a muffin; it should come out clean except for melted chocolate.
  8. Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This prevents moisture buildup in the pan and keeps muffins from becoming soggy.

Notes

  • For mini muffins, reduce baking time to about 10-12 minutes and adjust portion size accordingly.
  • Ensure bananas are very ripe for optimal sweetness and moisture.
  • Do not overmix the batter to keep muffins light and tender.
  • Use a nonstick or silicone muffin pan for easier removal.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/homemade-chocolate-banana-muffins-recipe/