Soft and Moist Chocolate Banana Muffins Recipe

Soft and Moist Chocolate Banana Muffins Recipe

from alsothecrumbsplease.com
31 min

These are the moistest, softest, and easiest muffins ever. You just need 10 ingredients and little prep time. They are loaded with chocolate chips and fresh banana chunks. Perfect for breakfast and dessert.

Ingredients

  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 2 1/2 tsp baking powder
  • 1/2 cup unsweetened cocoa powder, spooned and leveled
  • 1/2 tsp salt
  • 1 1/3 cup ripe bananas, mashed
  • 3/4 cup granulated white sugar
  • 1/2 cup oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1 large ripe banana, cut into small chunks

Directions

  1. 1

    Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 18-20 muffin liners. Set aside.

  2. 2

    Combine flour, baking powder, cocoa, and salt in a small bowl. Set aside.

  3. 3

    In a large mixing bowl stir mashed bananas and sugar just until combined. Slowly mix in vegetable oil just until combined. Add eggs and vanilla and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step.

  4. 4

    Fold in chocolate chips and banana chunks just until combined. Divide the batter into muffin liners and sprinkle a few additional chocolate chips on top (if desired). Fill liners 3/4 to almost full.

  5. 5

    Bake for 5 minutes at 425°F (220°C) then lower the temperature to 350°F (175°C) and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Don't overbake otherwise, they will end up dry. Remove from the oven and let cool for about 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature up to 3 days or freeze for up to 3 months.