These delicious chocolate and banana muffins are a quick and easy option to put to use the bananas that are sometimes left behind or half forgotten in the pantry. Those hidden bananas which already have darker skin and more brown spots than we would like to eat. Those are perfect for baking into cupcakes, breads, and of course muffins like these.
As I have already shared a couple of delicious versions of banana and vanilla muffins, and even a version of vegan muffins with chocolate and banana, I have decided this time to present you with a simple, economical recipe that incorporates cocoa powder to make our muffins a chocolate delight.
Details to be considered
The muffins are made very simply. You just need to sift the dry ingredients on one side, in another container combine the liquid ingredients, mix all together and bake. There are a couple of small steps in the middle of the process, but generally that’s the idea. This simplicity and the short baking time allow these recipes to be used as ideas or bases to make quick snacks or prepare a quick dessert perhaps for an unexpected moment or when there is a craving for something sweet and there is nothing on hand.
This recipe is made with simple ingredients that most of us already have in our pantry and there are only a couple of things to take into account to get the right texture.
For these muffins I have used all-purpose wheat flour. You could use cake or pastry flour if you wanted. The important thing is that when incorporating it with the liquid ingredients, the batter is not beaten too much so that the flour does not generate much gluten. What I do recommend is to use flour that comes unprepared or without raising agent, that is, without added boosters or yeasts. It is preferable to measure and control the exact amount of baking powder you want to use, especially if you want to combine several types as in this recipe that uses both baking powder and baking soda. In short: no self-rising flour.
To make these rich chocolate and banana muffins I have used brown sugar. I did it because I like the flavor it provides due to the molasses contained in the sugar, but the muffins are also delicious if white sugar is used. Similarly, you can use a combination of brown and white sugar if you prefer, as long as the total amount is 200g or one cup; unless the idea is to reduce the amount of sugar in the recipe, in which case you can do it to your personal taste, taking into account that if you reduce the amount of sugar by more than 20%, you will notice more noticeable changes in the texture and moisture of the resulting muffin. .
It is important that bitter cocoa powder is used, that is, that it does not contain added sugars and that it is pure. In this way it provides greater intensity of flavor to the muffins. If you use powders made for chocolate drinks, the muffin will be paler, have a diluted kind of flavor and those mixtures also usually contain other ingredients that are not needed in this recipe.
Butter or fat
For these muffins I have decided to use melted unsalted butter as the fat. I did it this way because I like the flavor that butter brings. However, butter can be substituted for the fat of your choice, in the same amount. For example, vegetable oil (corn, sunflower, canola) can be used or even margarine. In my case I use unsalted butter as well to control the amount of salt in the recipe, but you can use salted butter (or salted margarine) and omit the salt listed in the recipe.
The butter is incorporated while the rest of the mixture is being mixed to reduce the risk that the hot butter can start to cook the eggs and then the batter turns into a scrambled egg mixture. If the butter has been able to rest for a couple of minutes before being incorporated into the rest of the ingredients, it is not necessary to beat while incorporating. You can simply add everything to the container and mix until it is more or less homogeneous, taking into account that the bananas will have small pieces without mixing completely.
As I mentioned above, in this recipe it is perfect and recommended to use very ripe bananas, the kind that one no longer wants to eat by themselves. At that point they offer enough sweetness and juiciness for the texture of the cupcake and counteract the bitter cocoa that can sometimes dry out the batter. I have simply used a fork to mash the bananas and I like this because later in the final cupcake or muffin you can still see bits of the fruit. However, if you prefer a more homogeneous texture, you can process the bananas first in the blender and thus obtain a silkier puree.
These chocolate banana muffins are baked at a relatively high temperature: 190°C or 374°F. This is so that they can puff up and have the common dome shape that we like to get from this dessert. The time needed for them to be ready in my oven is 18 minutes, but the baking time is always a guide since each oven is different. After minute 15 or 16 you can start checking them with a skewer to see if they are ready. Try not to open the oven beforehand, as the muffins could collapse with the sudden change in temperature.
And now, the recipe
No mixer Chocolate banana muffins
- 245 g All purpose flour (1 ¾ Cup)
- ½ tsp. Salt
- ¼ tsp Baking soda
- 2 tsp. Baking powder
- 35 g Unsweetened cocoa powder (⅓ Cup)
- 280 g Ripe bananas (Approx. 3)
- 200 g Brown sugar (1 Cup)
- 3 Medium eggs (Room temp.)
- 1 tsp. Vanilla extract
- 125 ml melted, unsalted butter (½ Cup)
- Preheatthe oven to 190°C / 374°F.
- Prepare a tray of 12 muffins with their paper molds.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Mix and set aside.
- In another bowl add the peeled bananas, mash with a fork until pureed.
- Addthe eggs, sugar and vanilla. Mix.
- Add the melted butter while theingredients are being mixed.
- Continue mixing until everything is well incorporated.
- Transfer the liquid ingredients over the dry ingredients and mix until everything is moistened.
- Distribute the mixture evenly in the 12 spaces of the muffin pan.
- Take to the preheated oven and bake forapprox. 18 minutes.
- Once baked, let rest for 10 minutes in the pan and then transfer to a wire rack to cool completely.
And we will have ready some delicious chocolate muffins with banana, perfect for any occasion and to take advantage of common ingredients at home. Simple but delicious and easy.
The muffins are to be kept in an airtight container once they are completely cool, so they don’t dry out. They can be left at room temperature for about 3 days. If the weather is too hot they can be kept in the refrigerator, also in an airtight container so that they do not absorb flavors or aromas of other foods. If you want to freeze them, they can be stored in airtight Ziploc style bags and keep well frozen for up to 3 months. To defrost, remove individual muffins and let them thaw overnight in the refrigerator.
I hope you liked the recipe.
If you prepare this delicious recipe for banana and chocolate muffins, I would love to know about it and see your photos. You can send them to me via Instagram or Facebook to @lovefortheoven.
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Thank you very much for reading this far and see you in the next recipe.
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