Chocolate Banana Muffins

I LOVE muffins! I found my collection of muffin recipes grew faster than my cookie collection! To me, muffins are so versatile. They make for an easy breakfast option, quick mid-afternoon snack (especially if you’re on the go) and sometimes can even be a choice for dessert, if they are just as chocolately as these chocolate banana muffins!

Muffins also freeze well! When I was pregnant, I made up a handful of freezer meals and I did some baking as well and let me tell you, it SAVED me during those first few weeks with my newborn son! As a first time mom, I was already knee-deep in a whole new and different world. With barely any time to catch up on that much-needed sleep, there was no way I was getting into the kitchen to do any sort of baking. I was so thankful for those frozen baked goods! Only problem was I didn’t make enough! I didn’t realize how constantly hungry you felt after giving birth; I felt like I was eating non-stop!!

Another plus of muffins, they can be a great way to get those picky eaters to eat some fruit and veggies! Carrots, apples and zucchini are just a couple of examples of what I’ve snuck into muffins and have gotten away with! They were given the thumbs up approval by some pretty picky eaters I know! I’ve already pinned recipes for toddler muffin recipes, just in case!

One of the recipes I made and froze while pregnant were these chocolate banana muffins! The combo of chocolate and banana is a classic, can’t go wrong!

Chocolate Banana Muffins
Yield: 12 large muffins


3 ripe bananas, mashed
1/3 cup vegetable oil
1 large egg
1 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
3/4 cup mini chocolate chips


  1. Pre-heat oven to 350 degrees and line your muffin tin.
  2. In a large mixing bowl, combine mashed bananas, vegetable oil and egg.
  3. In a medium mixing bowl, sift together sugar, flour, cocoa, baking soda and baking powder. Add to wet ingredients.
  4. Stir in the chocolate chips. Set aside roughly 1/4 cup to sprinkle on tops of muffins.
  5. Divide the batter evenly into your muffin tin. Take remaining 1/4 cup of chocolate chips and sprinkle them onto tops of batter.
  6. Bake muffins for 20 minutes or until muffin tops spring back with touch.
  7. Let muffins cool in tin for about 5-10 minutes before removing.

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