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recipe banana muffins
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Chocolate Banana Muffins

Chocolate Banana Muffins that are like chocolate cake and banana bread all wrapped up into one delicious breakfast treat.
Course Breakfast, Brunch, Snack
Cuisine American, Western
Diet Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 231kcal

Ingredients

  • 3 very ripe bananas
  • 2 teaspoons lemon juice
  • ½ cup (125 ml) vegetable oil
  • 2 large eggs
  • ½ cup (100g) soft brown sugar
  • 1 ½ cups (225g) plain flour
  • 4 tablespoons dark unsweetened cocoa powder sifted
  • 1 ½ cups semi-sweet chocolate chips
  • 1 teaspoon ground cinnamon or more to taste
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda

Instructions

  • Preheat the oven to 400 degrees F / fan-assisted 180 degrees C / 204 degrees C / Gas 6.
  • Mash the banana together with the lemon juice.
  • Add the oil to the banana and when combined, mix in the eggs and sugar.
  • In another bowl, mix together the flour, cocoa powder, cinnamon, nutmeg, and baking soda.
  • Add the dry ingredients to the wet and mix until just combined. It is okay to have a lumpy batter.
  • Divide the batter into the muffin tray, and bake for 15- 20 minutes, or until the muffins are nicely dark and risen.

Notes

Adapted From Nigella Lawson.
  • Perfect for overripe bananas or buy extra to let them ripen for baking.
  • Substitute ground cardamom for cinnamon if you'd like.
  • Opt for high-quality cocoa powder and chocolate chips.
  • Enhance with chopped nuts like walnuts or almond flakes.
  • Storage - keep muffins in an airtight container at room temperature for up to 4 days.
  • Add kitchen paper towels to absorb moisture and keep muffins fresh.
  • There are 9 Blue Plan SmartPoints in one serving.

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 174mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 2.9mg | Calcium: 20mg | Iron: 1.4mg