Chocolate Banana Muffins Recipe
Ingredients
- 1 large very ripe banana
- 1/4 cup sugar
- 2 tablespoons canola oil
- 1 large egg
- 1/2 teaspoon Rodelle vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup Rodelle Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup semisweet chocolate chips.
Directions
- 1
Preheat the oven to 350, and line a muffin pan with 6 cups.
- 2
In a large bowl, mash the banana very well with a fork until it's smooth. Mash it very well until it's almost liquid, not lumpy.
- 3
Next, whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.
- 4
In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well-combined.
- 5
Finally, stir in the chocolate chips, saving a few for the top of the muffins.
- 6
Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.
- 7
Bake for 18 minutes, or until the muffins are done. They're done when they spring back when pressed gently on the top.
- 8
Move the muffins to a cooling rack, and let cool completely before serving.
Chocolate Banana Muffins Recipe
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About this Recipe
Got a single, lonely brown-spotted banana sitting on your counter? This small-batch chocolate banana muffin recipe is your perfect solution, yielding just six wonderfully moist and delicious muffins that are ready in a flash.
This recipe masterfully transforms that forgotten banana into a delightful treat without leaving you with a mountain of leftovers. The combination of Rodelle Dutch-process cocoa powder and Rodelle vanilla extract ensures a deep, rich chocolate flavor that perfectly complements the natural sweetness of the ripe banana. It’s a simple joy, designed for those moments when a small indulgence is exactly what you need.
You can expect a muffin that is incredibly moist, thanks to the very ripe banana and canola oil, with a tender crumb that melts in your mouth. Each bite delivers a harmonious blend of sweet banana and rich chocolate, studded with pockets of melted semisweet chocolate chips. These muffins are easy to make, bringing warmth and comfort with every bite.
Feel free to experiment with the chocolate chips—you could use milk chocolate or even dark chocolate for a richer flavor. For a textural twist, consider adding a sprinkle of chopped walnuts or pecans to the batter. If you don't have Rodelle vanilla, any good quality vanilla extract will do, and while Dutch-process cocoa offers a darker color and milder chocolate flavor, regular unsweetened cocoa can be used in a pinch, though the flavor profile will be slightly different.
These chocolate banana muffins are ideal for a cozy breakfast, a midday snack with a cup of coffee, or a comforting dessert. They're best enjoyed warm, perhaps with a pat of butter, making them a perfect pick-me-up any time of day.