After some trial and error with recipe development, I finally got this recipe for chocolate banana muffins just right. These muffins are light, moist, and actually are more reminiscent of a chocolate cupcake than a muffin if I’m being honest! The nice thing is that they contain far less sugar than your regular chocolate cupcake, though I wouldn’t necessarily call these healthy.
Recipe Testing for the Banana Chocolate Muffins
The first trial of recipe testing ended up with muffins that were dense and lacking chocolate flavor. I tried using unsweetened chocolate squares, and it was just too much of a hassle without any benefit. They didn’t taste bad but they weren’t really worth the calories in my opinion.
Fast forward to a few batches later, and they have been perfected! The oil makes them extra moist and also makes them easier to mix up since there’s no butter to cream. I also upped the chocolate chips in the recipe because the chocolate in the muffins and on top really makes them spectacular. To further test the recipe, I have even made them with Mitchell as my helper. He completed most of the mixing, so I can say with confidence that this is a great recipe for kids to help with. Admittedly, a two-year old may not be the ideal age but it is feasible.
Sharing Is Caring
I occasionally get a little teasing for posting so many sweets on my blog seeing that I am a registered dietitian. Nutrition is of upmost important but so is eating foods that bring enjoyment, as long as frequency and portions are in check for your lifestyle. I really don't sit around and eat sweets all the time. The reason I bake so many treats is because I love baking. I actually want to bake more so than wanting the baked good itself. The whole process is just so rewarding.
Good news for you is that I am almost always willing to share my finished bakes. All you have to do is ask. Obviously, geography plays a role, but if you are in the St. Charles area, let me know! Send me an email at email@example.com. Unfortunately, I don’t think shipping is very feasible for most goods.
Tips for Perfect Chocolate Banana Muffins
This is a very simple recipe and can be mixed up fairly quickly. Here are a few suggestions though for the best results.
- Use overripe bananas; the more brown on the peels the better.
- Combine all dry ingredients before adding to the wet ingredients. This will ensure all ingredients are evenly dispersed.
- Do not overmix the batter. Just mix until the ingredients are combined. The more you mix, the more gluten you will develop, resulting in a tougher muffin.
- The chocolate chips added after baking are optional but highly recommended. You will have to work quickly while the muffin tops are still somewhat soft.
If you try them out, be sure to tag me on Instagram @runtothetable so I can see a picture. Please leave a comment and rating below! Even better if you share it on Pinterest and Facebook too! You will also want to check out these banana oat muffins!
Chocolate Banana Muffins
- ½ cup oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup mashed overripe bananas (about 2 large or 3 medium bananas)
- ⅓ cup cocoa
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips divided
- Preheat oven to 350° F and line your muffin tins with cupcake liners or parchment baking cups.
- In a large mixing bowl, whisk the vegetable oil, brown sugar, eggs, and vanilla until thoroughly combined. Add the mashed bananas.
- In a separate bowl, combine all dry ingredients and stir until combined. Add the dry ingredients to the wet ingredients and mix just until combined. Stir in ¾ cup chocolate chips. Do not overmix.
- Scoop the batter into a muffin tin lined with baking cups. Bake for approximately 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Once removed from the oven, add the remaining chocolate chips to the top of each muffin. Gently press about 5-6 chocolate chips on the top of each muffin for extra appeal. You need to work fast.
Be sure to check out these other great posts!