Banana Chocolate Muffins

Recipe adapted from Dessert for Two.


  • 2 very ripe bananas
  • 1/4 c. sugar
  • 2 TBSP canola oil
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1/2 c. all-purpose flour
  • 1/4 c. Dutch-process cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 c. mini chocolate chips


  1. Preheat the oven to 350, and spray 6 count muffin pan with cooking spray.
  2. In a large bowl, mash the banana very well with a fork until it’s smooth. Mash it very well until it’s almost liquid, not lumpy.
  3. Next, whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.
  4. In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well combined.
  5. Finally, stir in the chocolate chips, saving a few for the top of the muffins.
  6. Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.
  7. Bake for 16-18 minutes, or until the muffins are done. They’re done when they spring back when pressed gently on the top. Err on the side of “less done” in the center because they will continue to cook after removing from oven.
  8. Remove from oven and let cool in the pan for about 10 minutes, and then move the muffins to a cooling rack, and let cool completely before serving.

Banana Chocolate Muffins:

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