Description
These rich, moist, and tender Chocolate Banana Muffins combine the natural sweetness of ripe bananas with deep cocoa decadence. Designed for a bakery-quality texture, this recipe uses buttermilk and a high-heat technique to achieve a dramatic lift and a soft, fluffy crumb. Perfect for busy weeknights or a relaxed Sunday morning, these muffins are a family favorite that pairs perfectly with coffee or tea.
Ingredients
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup granulated sugar
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 heaping cup mashed ripe bananas (approx. 3–4 bananas)
2 large eggs, room temperature
1 cup buttermilk
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 400°F and line a muffin tin.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until uniform.
In a separate bowl, mash the bananas until smooth and whisk in the eggs, buttermilk, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Fold in the chocolate chips gently.
Let the batter rest for 10-15 minutes to allow the flour to hydrate.
Scoop the batter into the muffin tin, filling every other well for better airflow.
Bake for 20 minutes until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Using room temperature eggs helps the batter emulsify better. For a deeper flavor, you can substitute half the granulated sugar with light brown sugar. Resting the batter is the secret to a professional dome shape.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg