When you’re in the mood for something sweet, quick, and full of flavor, nothing hits the spot quite like a batch of homemade muffins. These Quick Chocolate Banana Muffins are a perfect treat for any time of day—whether you’re looking for a comforting breakfast, a delicious snack, or a dessert to enjoy with a cup of coffee. Combining the rich, decadent flavor of chocolate with the natural sweetness of ripe bananas, these muffins offer a delightful twist on the classic banana bread. The best part? You don’t have to wait forever to enjoy them! In just under 30 minutes, you can have these golden, fluffy muffins fresh out of the oven and ready to devour.
These muffins are ideal for anyone who loves a little chocolate with their banana, and they’re also a fantastic way to use up those overripe bananas sitting on your counter. The chocolate chips melt into the batter as they bake, creating little pockets of melty goodness in every bite. Whether you’re baking for yourself or making a batch to share with friends and family, these Quick Chocolate Banana Muffins are sure to become a go-to recipe in your baking repertoire.
Quick Chocolate Banana Muffins
Ingredients
- 2 ripe bananas mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg beaten
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/2 cup chocolate chips semi-sweet or milk chocolate
- 1/4 cup milk any variety
Instructions
- Preheat the oven and prepare your pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Mash the bananas: In another bowl, mash the ripe bananas until smooth. The riper the bananas, the better the flavor!
- Combine the wet ingredients: Add the granulated sugar, brown sugar, beaten egg, melted butter, vanilla extract, and milk to the mashed bananas. Mix well until all the ingredients are combined.
- Incorporate the dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until just combined. Be careful not to overmix, as this can result in dense muffins.
- Add the chocolate chips: Gently fold in the chocolate chips, ensuring that they are evenly distributed throughout the batter.
- Fill the muffin tin: Spoon the batter into the muffin tin, filling each cup about 3/4 full. You should have enough batter for exactly 12 muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached. Be sure not to overbake, as the muffins should stay soft and moist.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for an extra indulgent treat, or enjoy them at room temperature.
Notes
- Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. If your bananas are not yet super ripe, you can quickly ripen them by placing them in a brown paper bag overnight or baking them in the oven for about 10 minutes at 300°F (150°C).
- Mixing the batter: To keep your muffins light and fluffy, avoid overmixing the batter. Stir until everything is just combined to prevent dense muffins.
- Extra chocolatey: If you’re a true chocolate lover, you can add even more chocolate chips or fold in some chopped chocolate chunks for a richer experience.
