Chocolate Banana Muffins

These Chocolate Banana Muffins are a chocolate lovers dream. They are also a great way to use up those old bananas without making the same old banana bread. These are sure to be a hit with your kids!

One of my favorite things to meal prep on the weekends to make my week easier is muffins. They are such a great breakfast or snack for my toddler. I usually make some regular size for my husband and a few mini muffins for my son.

I am always looking for ways to use up old bananas and I have a great banana bread recipe but that can get old after a while. When I went and looked for a good alternative and came across this recipe and it was perfection. This is one of those recipes I will be making when I am 65 with my grandchildren.

Why You’ll Love These Muffins

• Great way to use up old bananas
• Easy to make ahead for any occasion
• Since these have bananas in them to sweeten them it is easy to use less sugar. I know many moms of small children are always looking for ways to cut sugar from their diets. You could easily cut the brown sugar in half or substitute for coconut sugar to make these a little healthier.

Tools You Need

• Muffin Pan
• Large scoop
• Muffin Liners
• Spatula
• Mixing Bowl

Tips and Tricks

• Make sure your bananas are over ripe. I let mine get almost completely black. This intensifies the banana flavor and the sugars. Some people think that if the banana has some brown spots they have to cut them off. I use the whole banana, brown spots and all.
• Most people will tell you to mix the dry ingredients in a separate bowl and add a little at a time. I am always here for 1 bowl recipes and this is just that. You can start and finish in 1 bowl and cut down on dishes to clean.

Ingredient Ideas

• If you are wanting to try this recipe but don’t have time right now then just throw those bananas in the freezer. Just take the bananas out of their skin and into a freezer bag or container. Then when you have time to make the muffins just thaw overnight in the fridge or for a couple hours on the counter.
• If you don’t have overripe bananas and cant wait to try these then just use what you have. You might want to add a little extra sugar since the bananas wont have much to add but they will still have a wonderful banana flavor.

Ingredients

• All Purpose Flour
• Butter
• Brown Sugar
• Cocoa Powder
• Banana
• Vanilla
• Baking Powder
• Baking Soda
• Salt
• Egg
• Chocolate Chip

Step by Step Instructions

• Preheat oven to 425° degrees. Line a muffin tin with 12 muffin liners and set aside. 
• Melt the 1/2 cup butter in a medium size microwaveable bowl and set aside to cool.
• Peel and mash the 2 bananas in a medium size bowl. Add the 2 eggs, 2 tsp vanilla and melted butter. Whisk to combine.
• Then add the 1 1/4 cup flour, 1 cup brown sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 cup cocoa powder, and 1/2 tsp salt and mix lightly. Mix with a spatula until just combined. Do not over-mix or the muffins will be tough. 
• Pour the chocolate chips into the muffin batter and lightly mix.
• Using a large scoop or a ¼ cup measuring cup, evenly fill the muffin tin 3/4 way full.
• Bake at 425° degrees for 8 minutes and then lower the oven temperature to 350°F (dont open the oven!) and continue baking for 12 minutes. The muffins are done when the edges are crisp and the tops are firm.