Description
Indulge in these elevated bakery-style chocolate banana muffins, featuring a towering, soft dome and a deeply rich flavor profile. By combining ripe mashed bananas with high-quality cocoa powder and buttermilk, these muffins achieve an incredibly moist, tender crumb. Perfect for a morning treat or a grab-and-go snack, this easy recipe yields twelve perfectly chocolatey, cafe-worthy muffins that stay fresh and soft for days.
Ingredients
2 ½ cups all-purpose flour
2/3 cup natural 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
2 large eggs, room temperature
1 cup buttermilk
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 ½ cups semi-sweet chocolate chips
Instructions
Preheat your oven to 425°F (220°C) and line a muffin tin with liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the mashed bananas, eggs, buttermilk, oil, and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined.
Fold in 1 cup of the chocolate chips, leaving the rest for the topping.
Let the batter rest for 15 minutes to allow the flour to hydrate.
Divide the batter into the muffin tin and top with the remaining 1/2 cup of chocolate chips.
Bake at 425°F for 5 minutes, then reduce the heat to 375°F (190°C) and bake for another 15 minutes.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure you measure flour using the spoon and level method to avoid dense muffins. The 15-minute rest period is crucial for the tender texture. Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg