Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love banana! And these make the ideal treat for supper for the school lunches. They freeze well so double the recipe and try and leave some for the freezer! Store in an airtight container once cooled.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners.

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  • Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry.

  • Stir chocolate chips into batter. Scoop batter into muffin liners.

  • Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.

Cook's Notes:

If possible, go for the Dutch processed cocoa. You will get a richer looking and tasting muffin.

You can use chocolate buttons instead of chocolate chips--crush them roughly before adding to batter.

I used a fan-forced oven, so if you don't use one, the cooking time will vary.

Nutrition Facts

266 calories; protein 3.9g; carbohydrates 40.4g; fat 11.1g; cholesterol 16mg; sodium 229.8mg. Full Nutrition
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