Chocolate banana muffins are a fun way to use up one lonely brown spotted banana! This small recipe makes 6 chocolate banana muffins.
I made these chocolate banana muffins for my toddler, and I had every intention of posting them in the Baby Food section on this site. But, I made the mistake of eating one. I ate it hot, right out of the oven. Oh, Mama.
The warm, tender chocolatey muffin with two types of chocolate did a number on me.
This recipe is based on my vegan banana muffins recipe. I received a question last week inquiring about a substitute for the flaxseed. I forgot to tell you that the flaxseed mixed with water is an egg substitute, which keeps the muffins vegan. If you want to substitute it, use a real egg! It’s not vegan then, of course, but it worked for her.
So, I made these chocolate banana muffins with an egg. I cut back on the sugar a touch–just 1/4 cup for 6 muffins isn’t bad, right Mamas? I added chocolate chips and Rodelle’s Dutch-processed cocoa powder. They’re perfection.
Over the past 2 weeks, I’ve made the recipe 4 times and my testers have, too. We all agree they’re the lightest, fluffiest, most tender and moist little banana muffins around.
You could open a coffee shop with just these chocolate banana muffins on the menu, and I think you would succeed.
I think the key is Rodelle’s Dutch cocoa. It has a dark, rich flavor that makes the muffins almost black instead of brown. More color = more flavor, especially when it comes to chocolate.
Next time you have a lonely brown banana on your counter, I hope you think of these muffins! It only requires one banana and one egg to get sublime banana muffins in your face in less than 30 minutes.
Recipe tip for one-bowl chocolate banana muffins:
First, mash the banana very well with a fork before stirring in all of the liquid ingredients. When it comes time to add the dry ingredients, use a whisk to break up any lumps. The cocoa powder will be sufficiently sifted with the whisking action.
I love that this recipe can be made entirely in one bowl. It’s almost a requirement for me when I’m small batch baking. If we’re only making 6 muffins, how many dishes should we dirty? (Answer: as few as possible!)
You can definitely double this recipe and make 1 dozen muffins, and the muffins keep great in the freezer for up to 1 month.
In that case, defrost them in the microwave in 15 second intervals until warm.
Although, I don’t think you’ll have any problem with leftovers since it only makes 6 muffins. The muffins are usually gone by the end of the day in my house!
- 1 large very ripe banana
- 1/4 cup sugar
- 2 tablespoons canola oil
- 1 large egg
- 1/2 teaspoon Rodelle vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup Rodelle Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup semisweet chocolate chips.
Preheat the oven to 350, and line a muffin pan with 6 cups.
In a large bowl, mash the banana very well with a fork until it's smooth. Mash it very well until it's almost liquid, not lumpy.
Next, whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.
In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well-combined.
Finally, stir in the chocolate chips, saving a few for the top of the muffins.
Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.
Bake for 18 minutes, or until the muffins are done. They're done when they spring back when pressed gently on the top.
Move the muffins to a cooling rack, and let cool completely before serving.
Amount Per Serving: Calories: 233 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 31mg Sodium: 311mg Carbohydrates: 34g Fiber: 4g Sugar: 15g Protein: 5g