Chocolate banana muffins that are easy to make, moist, fluffy, and use up those extra ripe bananas you have sitting on the counter!
Prep Time:10 minutes
Cook Time:20-23 mins
Total Time:35 mins
Yield:12 muffins 1x
½ cup melted butter or Earth balance for dairy free
2 overripe bananas (plus more for garnish, optional)
2 large eggs
2 teaspoons vanilla extract
1 ¼ cup all purpose flour
1 cup brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ cup cocoa powder
½ teaspoon kosher salt
1 cup chocolate chips or chunks
2 teaspoon all purpose flour
Sliced banana for garnish
Preheat oven to 425° degrees. Line a muffin tin with 12 muffin liners and set aside.
Melt the butter or earth balance in a small microwaveable bowl or on the stove top and set aside to cool.
Mash the bananas in a medium size bowl; add in the eggs, vanilla, and cooled melted butter. Whisk to combine. In another bowl combine the flour, brown sugar, baking soda, baking powder, cocoa powder, and salt and mix lightly. Add the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix or the muffins will be tough.
Take the last 2 teaspoons of flour and dust the chocolate chips with them- this will ensure they don’t sink to the bottom of the muffins! Pour the chocolate chips into the muffin batter and lightly mix. Using a regular sized ice cream scoop or a ¼ cup measuring cup, evenly fill the muffin tin. For a pretty garnish, top the muffin batter with banana slices or extra chocolate chips.
Bake at 425° degrees for 8 minutes and then lower the oven temperature to 350°F (dont open the oven!) and continue baking for 10 minutes. The muffins are done when the edges are crisp and the tops are firm.
To make this recipe dairy free use a dairy substitute like Earth balance, and use non dairy chocolate chips.
Keywords: what to do with overripe bananas, banana recipes, banana chocolate recipes, overripe banana recipes