Chocolate Banana Muffins

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With Valentine’s Day coming up, I wanted to get you a special chocolatey treat. The truth is though, that I’ve been planning to make these chocolate muffins ever since I made gluten free pumpkin muffins last year. We loved how tender and soft those muffins came out, and I knew I could swap out the pumpkin for mashed banana and get the same result. Healthier chocolate muffins are great for Valentine’s Day, but really they’re great any time of year.

These chocolate muffins are almost brownie-like in flavor and have that perfect crackle on top, while the inside is soft and light. With melty chocolate chips inside, a warm chocolate banana muffin is the ultimate afternoon treat with a cup of turmeric tea. I made a similar almond flour Paleo Chocolate Banana Muffin in the past, but I like this one even better. And while in the spring and summer I love these gluten-free Carrot Cake Muffins, right now I’m all about the chocolate.


Chocolate and banana fan? You are going to love these muffins!

Today, I bring you one of my favourite muffin recipes – Chocolate Banana Muffins.

These muffins are incredibly moist from the bananas and Greek-style yogurt used, and they have just the right amount of chocolate. The chocolate and banana pair perfectly in these muffins.

You have GOT to try one warm out of the oven!

Chocolate Banana Muffins are the best way to use those over ripe bananas that are probably already looking sad on your counter top. These Chocolate Banana Muffins are definitely a favorite in our family. They are so easy to make, and are a great kitchen project with kids as they are ready in 30 minutes.


I buy extra bananas on purpose, just so I have a few on hand to make these muffins. The muffins have the most amazing texture, light, fluffy, moist and with lots of chewy chocolate chips through them. Chocolate and bananas are a match made in heaven, so you should definitely try your hands at this Chocolate Banana Bread.

Ingredients

  •  1 1/2 cups mashed bananas about 3 medium bananas
  •  1/3 cup vegetable oil
  •  1 egg room temperature
  •  1 cup white granulated sugar
  •  1 1/2 cups all purpose flour
  •  1/3 cup cocoa
  •  1 teaspoon baking soda
  •  1 teaspoon white vinegar
  •  1/2 teaspoon baking powder
  •  1 teaspoon vanilla extract
  •  1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 12-count muffin pan with cupcake liners. Set aside.
  3. In a large bowl, combine mashed bananas, vegetable oil and egg.
  4. In a separate large bowl, sift together flour, cocoa and baking powder. Whisk in sugar.
  5. Add flour mixture to banana mixture and using a spatula gently stir to combine. Don't over-mix.
  6. Add baking soda to a small bowl with the vinegar. Mix to combine.
  7. Add vinegar mixture and vanilla extract to the batter, stir to combine.
  8. Stir in chocolate chips.
  9. Spoon batter into the prepared muffin pan, filling them 2/3 from the top.
  10. Optional: Sprinkle each muffin tin with sugar and a few more chocolate chips.
  11. Bake for 20 to 25 minutes. Start checking after 15-20 minutes of baking. A toothpick inserted into the center of the muffin should come out clean, or with just some melted chocolate, but not raw batter.
  12. Serve the muffins warm or room temperature.
  13. Enjoy!

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