Ingredients
Scale
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup melted coconut oil or butter
- 3/4 cup granulated sugar (or honey/maple syrup for natural sweetener)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, mash bananas with a fork until mostly smooth. Whisk in melted oil (or butter), sugar, egg, and vanilla until combined.
- Add dry ingredients (flour, cocoa powder, baking soda, salt) and stir until just combined—do not overmix.
- Fold in chocolate chips.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in center comes out clean (some chocolate streak is okay!).
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- For gluten-free option, substitute GF all-purpose flour 1:1.
- Store cooled muffins in an airtight container for up to 3 days at room temp, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
