Chocolate Banana Muffins
These Chocolate Banana Muffins are fluffy and delicious, yet they're made with less sugar than a typical bakery-style muffin! A great breakfast treat.
Servings: 12 muffins
Equipment
Ingredients
- 3 bananas ripe
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tablespoon instant espresso powder (optional)
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup Dutch process cocoa powder
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup dark chocolate chunks or chips
Instructions
- Preheat the oven to 180°C/350°F and line a 12-cup muffin tin with cupcake liners or grease with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the bananas and mash at medium speed. Add the oil, followed by the eggs and the espresso powder. Beat until the espresso powder is dissolved. Then add vanilla extract and sugar.
- Sift the Dutch process cocoa powder into a small bowl. Add the flour and baking soda and mix with a spoon until combined.
- Add the flour mixture, beating at low speed, to the banana mixture. Beat just until combined. Fold in the chocolate chunks (or chips) with a rubber spatula. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven for 15–20 minutes, or until a skewer inserted in the center of a muffin comes out clean. Allow to cool for a few minutes in their tin before removing and transferring to a wire rack.
Nutrition
Calories: 254kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 226mg | Fiber: 2g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 2.6mg | Calcium: 22mg | Iron: 1.7mg