Go Back
+ servings
Print

Chocolate Banana Muffins

Chocolate Banana Muffins are quick, easy, super tasty, and relatively guilt-free.

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 12 muffins
Recipe by Tessa Arias

Ingredients

  • 3 large bananas
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup white whole-wheat flour (or whole wheat pastry flour or whole wheat flour)
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat the oven to 375 degrees F and position a rack in the center. Line a muffin tin with baking cups and set it aside.
  2. In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg and applesauce. Sift the flour, cocoa powder, salt, baking soda and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don't overmix!
  3. Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.

Recipe Notes

Adapted from Hot Polka Dot