All the best flavor and texture of your favorite banana bread, with chocolate in the batter AND chocolate chips throughout. These muffins only require one bowl, and are so quick and easy to whip up. The ideal breakfast for chocolate + banana lovers.Makes 12 muffins.
Prep Time20mins
Cook Time20mins
Cool Time5mins
Total Time45mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 8
Author: Mandy Jackson
Ingredients
3-4very ripe bananas
1/3cupunsalted butter,melted
1teaspoonbaking soda
1/2teaspoonsalt
1cupsugar
1egg
1teaspoonvanilla
1cupall purpose flour
1/2cupcocoa powder
1/2cupsemi-sweet chocolate chips
Directions
Preheat oven to 350 degrees. Line a muffin tin with liners or grease well.In a large bowl, beat the peeled bananas to mash well. Add the butter and mix to combine. Stir in the baking soda, salt, and sugar. Mix in the egg and vanilla. Add the flour and cocoa powder and stir to combine. Fold in chocolate chips. Divide evenly between the prepared muffin cups and bake 18-22 minutes, until baked through. Cool in muffin tin for 5 minutes before inverting to remove.
Notes
Storage: Store baked muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
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