Soft and Moist Chocolate Banana Muffins Recipe
These are the moistest, softest, and easiest muffins ever. You just need 10 ingredients and little prep time. They are loaded with chocolate chips and fresh banana chunks. Perfect for breakfast and dessert.
Servings: 20 muffins
- 1 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 10.5 oz ripe bananas, mashed
- ¾ cup granulated white sugar
- ½ cup oil
- 2 large eggs
- 2 tsp vanilla extract (or 2 vanilla beans*)
- ¾ cup chocolate chips
- 1 ripe banana, cut into small chunks
Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.
Combine flour, baking powder, cocoa, and salt in a small bowl. Set aside.
In a large mixing bowl stir mashed bananas and sugar just until combined. Slowly mix in vegetable oil just until combined. Add eggs and vanilla* and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step.
Fold in chocolate chips and banana chunks just until combined. Divide the batter into muffin liners and sprinkle a few additional chocolate chips on top (if desired). Fill liners ¾ to almost full.
Bake for 5 minutes at 425°F (220°C) then lower the temperature to 350°F (175°C) and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Don't overbake otherwise, they will end up dry. 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 at room temperature up to 3 days or freeze for up to 3 months.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
- Use a whisk rather than an electric mixer and stir at every step just until the ingredients are combined. They tend to dry out, sink, or spill over if you overmix them. With mixing as little as possible, you make sure that they are super soft, moist, and beautifully high.
- The secret to high-doomed muffins is the high baking temperature in the beginning. Baking them for 5 minutes at high temperature lets them rise beautifully high right from the beginning.
If you are looking for healthy, gluten-free, or vegan options, I got you covered.
Be aware that all substitutions affect the taste and consistency even if it is just lightly.
- canola/vegetable oil with applesauce 1:1
- canola/vegetable oil with healthier oil, like coconut 1:1 (choose a mild-flavored oil)
- ½ cup sugar with ⅓ cup honey or maple syrup
- all-purpose flour with Bob’s Red Mill gluten-free flour 1:1
- eggs with flax eggs 1:1
Make the recipe as described. Then fill the batter into about 54-55 mini muffin liners until full. Adjust the baking time as follows: Preheat oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.
Be careful. Mini muffins overbake quickly because of their small size. Because of the short baking time, the baking temperature stays constantly at 350°F from the beginning till the end. There is no high-temperature phase in the beginning. It would be too risky to overbake them, and then they dry out.
Just divide the recipe in half and you will get about 9-10 muffins instead of 19-20. Dividing the recipe by half leads to about 27-28 mini muffins.
Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 189mg | Fiber: 1g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 43mg | Iron: 1.1mg