Sweet ripe bananas and chocolate make the perfect combo in these easy-to-make and crazy delicious chocolate banana muffins! So tender and moist, too!

Yum is the word….to describe this moist and chocolatey muffin. Chocolate melts in your mouth as you bite into the muffin….mmmmm…. I suggest eating it warm for the full melt-in-your mouth effect.

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR CHOCOLATE BANANA MUFFINS

• Bananas – make sure it’s very ripe, preferably with dark spots to guarantee its sweetness.
• Sugar
• Butter – it must be softened to room temperature
• Eggs – bring it to room temperature before using.
• Vanilla Extract
• Flour – all-purpose or plain flour.
• Baking soda
• Salt
• Chocolate chips – use either dark, semi-sweet or full chocolate., The choice is yours!

*To soften the butter, take it out of the fridge and bring to room temperature, about an hour before you need it.  In case that’s not possible here’s a good  link on how to soften a butter quicker.

HOW TO MAKE CHOCOLATE BANANA MUFFINS

Preheat the oven to 375F. Line a 12-cup muffin tin with liners. Prepare all the needed ingredients beforehand.

Mash bananas with a fork. My junior chef comes in handy at this point. While he’s mashing the bananas I work on the other ingredients. You can also use the food processor for this.

Cream sugar and the softened butter until light and smooth, about 3 minutes more or less.  An electric mixer would be handy for this. Beat the eggs one at a time into the mix then add the mashed bananas and vanilla. Continue to beat just until smooth and no more big lumps appear. Do not overbeat.

Sift together the dry ingredients – flour, salt and baking soda.

Add the dry ingredients to the wet ingredients; mix until just combined.

Fold in the choco chips.

Spoon the batter evenly into the prepared muffin pan. Bake for about 20-23 minutes or until a toothpick inserted in the center comes out with only a few crumbs clinging to it.

Let it cool on the muffin tray for about 5 minutes (until cool enough to handle). Transfer to a wire rack to cool completely.

Enjoy!!!

Chocolate Banana Muffin

Manila Spoon

Sweet ripe bananas and chocolate make the perfect combo in these easy to make and crazy delicious chocolate banana muffins! So tender and moist, too!

5 from 21 votes

Print Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snacks

Cuisine American

Servings 12 pieces

Ingredients

 

1x2x3x

• 3 very ripe Bananas
• 1 cup Sugar
• 6 tbsp Butter, softened
• 2 tbsp Buttermilk
• 2 Eggs, room temperature
• 1 tsp Vanilla Extract
• 1 ½ cups Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup chocolate chips

Instructions

 

• Preheat the oven to 375F. Line a 12-cup muffin tin with liners. Prepare all the needed ingredients beforehand.
• Mash bananas with a fork. You can also use the food processor for this.
• Cream sugar and the softened butter until light and smooth, about 3 minutes more or less.  An electric mixer would be handy for this. Beat the eggs one at a time into the mix then add the mashed bananas, buttermilk, and vanilla. Continue to beat just until smooth and no more big lumps appear. Do not overbeat.
• Sift together the dry ingredients – flour, salt and baking soda.
• Add the dry ingredients to the wet ingredients; mix until just combined.
• Fold in the choco chips.
• Spoon the batter evenly into the prepared muffin pan. Bake for about 20-23 minutes or until a toothpick inserted in the center comes out with only a few crumbs clinging to it.
• Let it cool on the muffin tray for about 5 minutes (until cool enough to handle). Transfer to a wire rack to cool completely. Enjoy!!!

Notes

TIPS & TRICKS

 

To soften the butter take it out of the fridge and bring it to room temperature, about an hour before you need it. 

Keyword chocolate banana muffins

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Last updated on January 17th, 2022 at 06:59 pm