Ingredients

Ingredients

2 bananas
2 eggs
100 grams (0.5 cup) sugar
100 milliliters (0.5 cup) vegetable oil
150 grams (1.25 cups) flour
1 teaspoon baking powder
2 tablespoons cocoa powder
Pinch of salt
We recommend:

Instructions

Step 1

Directions

Preheat your oven to 220°C (425°F).
In a bowl, mix together the eggs, sugar, and vegetable oil.
Mash the bananas with a fork and add them to the egg mixture.
Add the baking powder, sifted flour, and cocoa powder to the mixture. Mix thoroughly.
Fill muffin molds two-thirds full with the batter.
Bake in the preheated oven for 15-20 minutes. Check the doneness based on your oven's power.
Enjoy your muffins!

Servings

Here’s where the fun begins! 🥳 Once your chocolate banana muffins have cooled slightly, you're in for a treat. Whether you’re hosting a brunch, looking for a delicious afternoon snack, or in need of a quick breakfast option, these muffins shine in any scenario. Here are a few serving ideas to elevate your muffin game:
  • With a Spread: Add a dollop of nut butter or a spread of cream cheese for an added layer of flavor.
  • A Side of Fresh Fruit: Serve your muffins with a vibrant fruit salad—think berries, kiwi, and melon for a complete, refreshing treat.
  • Breakfast Delight: Pair your muffins with a Greek yogurt parfait and a hot cup of coffee to kickstart your day with a bang.
Want to make them a bit more decadent? 🤫 A light dusting of powdered sugar or a drizzle of melted chocolate can transform these muffins into a stunning dessert. Happy munching!

Equipment

Variations

Don't let dietary restrictions hold you back! 🌿 Here's how to make these tasty chocolate banana muffins fit your lifestyle. **Gluten-Free Version**: Replace the regular flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free, and voila! **Vegan Version**: Substitute the eggs with a mixture of flaxseed and water (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg). Use coconut oil instead of vegetable oil to keep it plant-based. 👌

Faq

  • What if I don't have ripe bananas on hand?

    You can ripen bananas quickly by baking them at 150°C (300°F) for about 15-20 minutes or until they turn black.

  • Can I use whole wheat flour instead of all-purpose flour?

    Yes, you can use whole wheat flour, but keep in mind it may slightly alter the texture, making the muffins denser.

  • How do I store leftover muffins?

    Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer shelf life.

  • Can I add other mix-ins to the batter?

    Absolutely! Try adding chocolate chips, nuts, or dried fruit for an extra dimension.

  • How can I make these muffins extra moist?

    Consider adding a small amount of yogurt or applesauce to the batter to increase moisture.

  • What’s the secret to light and fluffy muffins?

    Avoid over-mixing your batter. Stir just until the ingredients are combined to keep the texture light and airy.

Nutrition facts

Chocolate Banana Muffins
Recipe Yield:12 muffins
Calories:Per muffin, approximately 150 kcal
Calories (Min - Max):140 - 160
Total Fat:7g
Saturated Fat:1g
Protein:2g
Total Carbohydrate:20g
Total Sugars:12g