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–+ servings

Double Chocolate Banana Muffins

Staci at Random Sweets
This is one of my go-to recipes when I have ripe bananas to use up. I love to make a double batch and gift half or freeze half.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 320 kcal

Equipment

  • 1 muffin pan

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • ¼ cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1⅓ cups mashed ripe bananas
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 cup mini semisweet chocolate chips

Instructions
 

  • Heat oven to 350°F. Grease muffin pan.
  • In a large bowl, whisk the flour, sugar, cocoa, soda, salt and baking powder.
  • In a small bowl, whisk together bananas, oil and egg. Stir into the dry ingredients just until moistened.
  • Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 350° for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.

Nutrition

Calories: 320kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 15mgSodium: 205mgPotassium: 251mgFiber: 3gSugar: 27gVitamin A: 46IUVitamin C: 2mgCalcium: 25mgIron: 2mg
Keyword banana, chocolate, muffins, ripe bananas

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife