Monday, October 17, 2016

Chocolate Banana Muffins

A couple Mondays ago, I asked what your favorite muffin was so I could get some inspiration for future Muffin Mondays. And you sent some great ideas! Mostly fall-oriented which makes me happy. More pumpkin and apple muffins are in the future. Also some cranberry and more unique flavors (I definitely need to organize my Pinterest boards...).

In the meantime, chocolate for breakfast! These double chocolate muffins are really close to cupcakes. Normally bananas replace an ingredient like butter or oil but this was an addition that made them more breakfasty, right?

A little cocoa powder goes a long way, transforming the standard batter into some dark chocolatey goodness. But one type of chocolate isn't enough, gotta add some chocolate chips too! Folded in with extra love and care.

Baked for 30 minutes until firm, a glass of milk is in order for this sweet muffin!


  • 1 cup bananas, mashed (1-2 bananas)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/3 cup and 1 Tablespoon almond milk (unsweetened)
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 Tablespoon brown sugar
  • 2 Tablespoons cocoa powder
  • 1 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 2/3 cups of flour
  • 1/4 cup dark chocolate chips

  1. Preheat the oven to 375F. Line a muffin tin and set aside
  2. In a large bowl, mash the bananas. Add the vanilla and egg. Whisk together until smooth.
  3. Stir in the oil and milk. Next stir in the sugars. 
  4. Slowly fold in the cocoa powder until incorporated. Then add the baking soda and salt. Lastly, fold in the flour.
  5. Before spooning the batter into the pan, fold in the chocolate chips.
  6. Fill each muffin liner 1/2-3/4 full.
  7. Bake for 25-30 minutes until firm. 
  8. Allow to cool slightly before serving.

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