Soft and Moist Chocolate Banana Muffins

Ingredients (makes 14 muffins)

• All-purpose flour 1 + 3/4 cup
• Unsweetened cocoa powder 1/2 cup
• Baking powder 2 + 1/2 tsp
• Salt 1/2 tsp
• Ripe bananas 2, big sized (300 grams), mashed
• Granulated white sugar 3/4 cup
• Oil 1/2 cup
• Eggs 2 large sized
• Vanilla extract 2 tsp
• Chocolate chips 3/4 cup

Preparation

1. Preheat oven to 180°C.
2. In a bowl mix all-purpose flour, cocoa powder, baking powder and salt.
3. Combine flour, baking powder, cocoa, and salt in a small bowl.
4. Add chocolate chips. Mix and set aside.
5. In another bowl, add mashed bananas and sugar. Mix well.
6. Add oil to the banana mixture and mix well until the oil is well combined with the mixture.
7. Lastly add eggs and vanilla extract. Mix well.
8. Now add this banana mixture to the dry mixture and mix until just combined.
9. If we mix too much at this stage, then the dome will not be formed on the muffin.
10. Divide the batter into muffin liners. Fill liners 3/4 to almost full.
11. Bake at 12-15 minutes at 180°C. Muffins are ready when toothpick inserted comes out clean.
12. Remove from the oven and let cool for about 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container in refrigerator up to 3 days or freeze for up to 3 months.
13. Enjoy with tea or coffee!

Print Recipe

Soft and Moist Chocolate Banana Muffins (makes 14)

Author: Naush

Ingredients

• All-purpose flour 1 + 3/4 cup
• Unsweetened cocoa powder 1/2 cup
• Baking powder 2 + 1/2 tsp
• Salt 1/2 tsp
• Ripe bananas 2 big sized (300 grams), mashed
• Granulated white sugar 3/4 cup
• Oil 1/2 cup
• Eggs 2 large sized
• Vanilla extract 2 tsp
• Chocolate chips 3/4 cup

Instructions

• Preheat oven to 180°C.
• In a bowl mix all-purpose flour, cocoa powder, baking powder and salt.
• Combine flour, baking powder, cocoa, and salt in a small bowl.
• Add chocolate chips. Mix and set aside.
• In another bowl, add mashed bananas and sugar. Mix well.
• Add oil to the banana mixture and mix well until the oil is well combined with the mixture.
• Lastly add eggs and vanilla extract. Mix well.
• Now add this banana mixture to the dry mixture and mix until just combined.
• If we mix too much at this stage, then the dome will not be formed on the muffin.
• Divide the batter into muffin liners. Fill liners 3/4 to almost full.
• Bake at 12-15 minutes at 180°C. Muffins are ready when toothpick inserted comes out clean.
• Remove from the oven and let cool for about 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container in refrigerator up to 3 days or freeze for up to 3 months.
• Enjoy with tea or coffee!