Chocolate Banana Muffins

This Chocolate Banana Muffins recipe is packed with cacao powder and chocolate chips that will certainly satisfy your chocolate craving. These muffins are moist, filling, and flavorful. This simple and easy recipe does not require a mixer and only takes 30 minutes to make. 

Ever have one of those days where all you do is crave chocolate? I had one of those days last week and instead of eating a chocolate bar I decided  to make something that would satisfy my chocolate sweet tooth along with keeping me feeling full. 

That’s when I decided to make these Chocolate Banana Muffins! Not only are these muffins great to eat as a midday snack but also for breakfast. I love to add creamy peanut butter to the tops of my muffins and pair it with warm coffee. Not only is it a delicious combo but keeps me feeling full. 

The first step to making these Chocolate Banana Muffins is combining all of the dry ingredients together. In a large bowl add the flour, baking powder, baking soda, cacao powder, salt, sugar, and cinnamon together and mix.

In a separate medium bowl add the 3 peeled bananas and mash together. For an easy mash I like to use a fork. Not only does it get the job done but doesn’t leave a big mess after I am done mashing the bananas.

After you have mashed your banana you will add plant milk, and apple cider vinegar to the bowl with the bananas. Slowly fold the flour mixture with the wet mixture, until combined. You want to make sure to not overmix your muffin batter during this step.

It is okay if your batter looks a little clumpy after your fold the dry and wet ingredients together, you just want to make sure not to overmix. Overmixing your muffin batter will result in dry and tough muffins. So even though you think it might not be all the way mixed dont worry! A lumpy batter will result in moist and soft Chocolate Banana Muffins. 

You will then scoop the muffin mixture into prepared muffin tins and fill them about  about ⅔ full. Lastly, sprinkle the top of the muffins with chocolate chips. It is up to you on how many chocolate chips you want to add to the tops of each muffins. I used about 4-5 per muffin. 

Bake the muffins for 20 minutes or until cooked all the way through. I check to see if my muffins are cooked all the way by testing it with a toothpick. I prefer my muffins to be super moist. So, when testing them with a toothpick I like to see a little chocolate crumbs on my toothpick. 

This recipe makes 12 large muffins which I can never eat all in one serving by myself. For the leftovers I like to wrap up my Chocolate Banana Muffins and place them in the freezer for later. Then when I’m ready to eat them I just place them in the microwave for a minute and they are ready to eat.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

Chocolate Banana Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients

  • 1 1/2 cup flour, whole wheat or all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅓ cup cacao powder
  • 1/8 tsp salt
  • 3 medium bananas, peeled
  • ½ cup plant milk ( I used almond)
  • 1/3 cup oil (I used refined canola)
  • ⅓ cup sugar
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • ½ cup chocolate chips

Directions

  1. Preheat your oven to 350 degrees fahrenheit. Grease muffin tins or line with paper liners.
  2. In a large bowl combine the flour, baking powder, baking soda, cacao powder, salt, sugar, and cinnamon together.
  3. In a separate medium bowl, mash the bananas. I used a fork to do this.
  4. Add the plant milk, apple cider vinegar to the bowl with the bananas.
  5. Fold flour mixture into the wet mixture, until combined. Try not to overmix batter.
  6. Scoop the muffin mixture into prepared muffin tins, about ⅔ full.
  7. Sprinkle the top of the muffins with chocolate chips.
  8. Bake for 20 minutes or until cooked all the way through. I like to check to see if my muffins are cooked all the way by testing it with a toothpick. I like my muffins super moist so I like to see a little chocolate crumbs on my toothpick when tested.
  9. Let cool before eating for at least 10 minutes. Leftovers will last wrapped up for a couple days or in the freezer for 1 month.

Make it Your Own

  • If you don’t want to add protein powder, they taste as wonderful without it. Just use 1 cup of plant milk instead of 1 ½ cups.
  • Don’t have cacao powder use chocolate chips instead
  • Substitute whole wheat flour for unbleached white all-purpose flour.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star