These Banana Cocoa Muffins are a rich and moist treat, perfect for breakfast, snack, or dessert. Made with ripe bananas and cocoa powder, they combine natural sweetness with a chocolatey flavor that’s hard to resist. Easy to make, they’re a great way to use up overripe bananas!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
Ingredients (Makes 12 Muffins)
- Dry Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ¼ cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Wet Ingredients
- 3 medium ripe bananas, mashed (about 1 ½ cups or 360 g)
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- Optional Mix-ins
- ½ cup (90 g) chocolate chips or chopped dark chocolate
- ½ cup (60 g) chopped nuts (e.g., walnuts, pecans)
Directions
- Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease it lightly with oil.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine the Wet Ingredients
- In another bowl, mash the bananas. Add sugar, oil, egg, and vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined (don’t overmix).
- Fold in chocolate chips or nuts if using.
- Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions
- Enjoy warm with a dollop of whipped cream.
- Serve with a glass of cold milk or hot coffee.
- Pair with fresh fruit for a balanced snack.
- Add a spread of peanut butter or Nutella for extra indulgence.
- Pack them as a school or work snack.
Cooking Tips
- Use overripe bananas for maximum flavor and natural sweetness.
- Don’t overmix the batter; it can make the muffins dense.
- For extra moisture, add 2 tablespoons of yogurt or sour cream.
Nutritional Benefits
- Bananas: Rich in potassium and natural sweetness.
- Cocoa Powder: A source of antioxidants.
- Eggs: Provide high-quality protein.
Dietary Information
- Vegetarian-Friendly
- Contains Gluten and Eggs
- Dairy-Free Option: Use plant-based oil and omit chocolate chips if they contain milk.
Nutritional Facts (Per Muffin)
- Calories: 180
- Protein: 3 g
- Carbohydrates: 27 g
- Fat: 7 g
- Fiber: 2 g
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 5 days.
- Freezer: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour with simple ingredients.
- Rich Flavor: Perfect balance of banana and chocolate.
- Versatile: Great for breakfast, snack, or dessert.
- Customizable: Add nuts, chocolate chips, or spices to suit your taste.
Conclusion
These Banana Cocoa Muffins are a delightful way to enjoy the flavors of banana and chocolate together. Moist, fluffy, and satisfying, they’re perfect for any time of day. Whether you’re a novice baker or an expert, this recipe is a foolproof favorite that everyone will love!
Frequently Asked Questions
- Can I use whole wheat flour?
Yes, but the texture will be denser. Use half whole wheat and half all-purpose for best results. - Can I substitute the sugar?
Absolutely! Use honey, maple syrup, or a sugar alternative like stevia. Adjust the quantity to taste. - Can I make these muffins vegan?
Replace the egg with a flaxseed or chia seed substitute and use plant-based milk. - Can I freeze the batter?
It’s better to bake the muffins and freeze them. Batter consistency can change after freezing. - What can I use instead of cocoa powder?
Use carob powder or leave it out for plain banana muffins. - Can I add spices?
Yes, cinnamon or nutmeg pairs wonderfully with banana and chocolate. - Can I reduce the oil?
Replace part of the oil with unsweetened applesauce for a lower-fat option. - Why are my muffins dense?
Overmixing the batter or using too much flour can cause dense muffins. - Can I make mini muffins?
Yes, bake mini muffins for 10-12 minutes at the same temperature. - What other mix-ins work well?
Chopped nuts, shredded coconut, dried fruits, or white chocolate chips are great additions!