Oh, these chocolate banana muffins—where do I even start? They’re like a warm hug on a rainy day, the kind you can’t help but indulge in. Picture this: a lazy Sunday morning, the smell of ripe bananas mingling with rich chocolate wafting through the house—it’s pure bliss in muffin form.
Steps
- Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners.
- In a medium bowl, mash ripe bananas until smooth using a fork or mixer. Whisk in honey, egg, melted coconut oil, and vanilla extract until well combined.
- In a separate large bowl, combine whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Pour the wet banana mixture into the dry ingredients and mix until just combined. Gently fold in chocolate chips, saving some for later.
- Evenly distribute the batter among the muffin cups, filling each to the brim. Bake the muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F (177°C) and continue baking for an additional 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, press the reserved chocolate chips into the tops of the warm muffins. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling or enjoy them warm.
- For longer storage, freeze the muffins for up to 3 months. To enjoy, thaw in the refrigerator overnight and warm in the microwave if desired.
Ingredients
- 1 and 1/2 cups (345g) mashed ripe bananas (approximately 4 medium or 3 large bananas)
- 1/3 cup (113g) honey (or substitute with maple syrup or agave)
- 1 large egg, at room temperature
- 1/4 cup (56g) melted coconut oil (or use vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
- 1 cup (130g) whole wheat flour
- 1/2 cup (41g) unsweetened cocoa powder (natural or Dutch-process)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet or dark chocolate chips (reserve some for topping)
- 1/4 cup (about 62g) creamy peanut butter (or runny natural peanut butter)
FAQ
- Can I replace the whole wheat flour with all-purpose flour?
- Yes, you can substitute whole wheat flour with the same amount of all-purpose flour if you don’t have whole wheat flour on hand.
- Is it possible to make these muffins without chocolate chips?
- Absolutely, you can leave the chocolate chips out or substitute them with chopped nuts if you prefer.
- How should I store these muffins to keep them fresh?
- These muffins stay fresh at room temperature for a few days if covered. For longer storage, transfer them to the refrigerator for up to one week. You can also freeze them for up to three months and thaw overnight in the refrigerator.
- Why start with a high oven temperature when baking?
- Beginning the baking process at a high temperature causes the muffin tops to rise quickly, giving them a bakery-style appearance. The temperature is then lowered to ensure the centers bake properly.
- Can I add a peanut butter swirl to these muffins?
- Yes, you can add a peanut butter swirl by melting 1/4 cup of creamy peanut butter and adding a teaspoon to each muffin before baking. Swirl it gently into the batter with a knife or toothpick, and optionally, add a few peanut butter chips on top.
Tips
- Use Very Ripe Bananas: Ensure your bananas are very ripe, with plenty of brown spots. This enhances their natural sweetness and contributes to the moist texture of the muffins.
- High-Temperature Baking Start: Start baking at a high temperature for the first five minutes to help the muffin tops rise and achieve that bakery-style height. Afterward, lower the temperature to finish the baking process.
- Peanut Butter Swirl Option: For added flavor, consider incorporating a peanut butter swirl. Melt some peanut butter and swirl it into the batter before baking for a delightful chocolate-peanut butter-banana combination.
- Mash Bananas Using a Mixer: For ease, use your mixer to mash the bananas. This technique saves time and creates a smoother mixture, making it easier to blend with other wet ingredients.
Equipment
- 12-count Muffin Pan
- Cupcake Liners
- Glass Mixing Bowls
- Whisk
- Cooling Rack
