Ingredients (Makes 12 Muffins)
Dry Ingredients
1 ½ cups (190 g) all-purpose flour
¼ cup (30 g) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
Wet Ingredients
3 medium ripe bananas, mashed (about 1 ½ cups or 360 g)
½ cup (100 g) granulated sugar
½ cup (120 ml) vegetable oil or melted butter
1 large egg
1 teaspoon vanilla extract
Optional Mix-ins
½ cup (90 g) chocolate chips or chopped dark chocolate
½ cup (60 g) chopped nuts (e.g., walnuts, pecans)
Directions
Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease it lightly with oil.
Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Combine the Wet Ingredients
In another bowl, mash the bananas. Add sugar, oil, egg, and vanilla extract. Mix until well combined.
Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients. Stir gently until just combined (don’t overmix).
Fold in chocolate chips or nuts if using.
Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions
Enjoy warm with a dollop of whipped cream.
Serve with a glass of cold milk or hot coffee.
Pair with fresh fruit for a balanced snack.
Add a spread of peanut butter or Nutella for extra indulgence.
Pack them as a school or work snack.
Cooking Tips
Use overripe bananas for maximum flavor and natural sweetness.
Don’t overmix the batter; it can make the muffins dense.
For extra moisture, add 2 tablespoons of yogurt or sour cream.
Nutritional Benefits
Bananas: Rich in potassium and natural sweetness.
Cocoa Powder: A source of antioxidants.
Eggs: Provide high-quality protein.
Dietary Information
Vegetarian-Friendly
Contains Gluten and Eggs
Dairy-Free Option: Use plant-based oil and omit chocolate chips if they contain milk.
Nutritional Facts (Per Muffin)
Calories: 180
Protein: 3 g
Carbohydrates: 27 g
Fat: 7 g
Fiber: 2 g