Chocolate Banana Muffins

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 whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.

Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.

Divide the batter evenly between a muffin pan lined with muffin cases, filling them almost to the top, and bake for 15 – 20 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.

Grab a muffin while it’s still warm out the oven – SO GOOD.

Scroll down for the FULL printable recipe. 🙂

How long will these muffins last? These muffins will stay fresh in an air-tight container at room temperature for up to 5 days.

Can I freeze these chocolate muffins? Yes, these muffins also freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

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Chocolate Banana Muffins

Yield: 12 - 14 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!

Print

Ingredients

• 1 and 1/2 cups (190g) plain/all-purpose flour
• 1/2 cup (50g) cocoa powder
• 3/4 cup (150g) caster/granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (175g) chocolate chips
• 1 large egg, room temperature
• 2 large bananas, mashed
• 2 teaspoons vanilla extract
• 1/4 cup (60ml) vegetable oil
• 1 cup (240g) Greek-style yogurt

Instructions

1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
3. Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
4. Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs.
5. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

Notes

Muffins 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.

Recommended Products

• 
  Wilton 12-Cup Non-Stick Muffin Pan
• 
  Pyrex Glass Mixing Bowl Set
• 
  Stainless Steel Measuring Spoons and Cups

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Nutrition Information:

Yield: 14 muffins Serving Size: 1 muffin
Amount Per Serving:Calories: 215 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 14mg Sodium: 171mg Carbohydrates: 33g Fiber: 2g Sugar: 21g Protein: 4g

Nutrition information isn’t always accurate.