Chocolate Banana Muffins – Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!
Chocolate and banana fan? You are going to love these muffins!
Today, I bring you one of my favourite muffin recipes – Chocolate Banana Muffins. These muffins are incredibly moist from the bananas and Greek-style yogurt used, and they have just the right amount of chocolate. The chocolate and banana pair perfectly in these muffins. You have GOT to try one warm out of the oven!
To make these muffins, simply combine the dry ingredients in one bowl, and the wet ingredients in another. Combine both mixtures together, and divide the batter between muffin cases. Bake at 180C/350F for about 25 – 30 minutes. Mine were done at 27 minutes, but keep checking them from 20 – 25 minutes. You want a toothpick inserted into the centres to come out clean with a few moist crumbs.
Grab a muffin while it’s still warm out the oven – SO GOOD.
I hope you enjoy! 🙂
Chocolate Banana Muffins
- 1 and 1/2 cups plain/all-purpose flour 190g
- 1/2 cup cocoa powder 50g
- 3/4 cup caster/granulated sugar 150g
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips 175g
- 1 large egg room temperature
- 2 large bananas mashed
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil 60ml
- 1 cup Greek-style yogurt 240g
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with muffin cases, then set aside.
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
Whisk together the eggs, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
NotesMuffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!