Chocolatey Banana Muffins

You are going to love these Chocolatey Banana muffins because they are moist, chocolatey, and taste amazing with just a hint of cinnamon in them! Easy and quick to make, and can be mixed by a mixer or by hand. These muffins disappear quickly after you make them!

So last week I shared my moist banana bread recipe, therefore I thought I would follow up this week with my chocolatey banana muffins.

These muffins are a favourite treat in our house. They don’t stick around for too long before they are gone. Each bite has several morsels of chocolate and a hint of cinnamon which makes this recipe so  good. Very easy and quick to make as well.

However if you are not a fan of chocolate, you could omit the chocolate chips or just halve the amount. You could add in nuts as well or other add ins. Just like the banana loaf, these are pretty versatile in that you could add in whatever you like.

Muffins are a great snack for on the go. If you are running late you could just grab one on your way out or put a few in a Ziploc bag to take with you for a snack later.

Chocolatey Banana Muffins

Start by preheating oven to 350 F.

In a medium bowl, whisk together the oil, sugar, and egg. Add in the 1 cup of mashed banana and stir until well mixed. This usually ends up being 3 ripe bananas but will depend on the size of your bananas.

In a separate smaller bowl, combine flour, baking soda, salt, and cinnamon. Stir into the banana mixture until just moistened. Fold in the chocolate chips, reserving a few for the top of each muffin. I am pretty precise in putting exactly 3 but it is up to you in how much you want.

Grease a muffin pan with non-stick spray or use cupcake liners to prevent them from sticking to the pan. Spoon the batter into the 12 muffin tins. It will be around 1/4 cup of batter per muffin. Top each with the remaining chocolate chips.

Bake in preheated oven for 15 to 20 minutes. Always start with the lowest amount of time and add more time if needed. When a toothpick inserted in the centre of a muffin comes out clean it is done.

Let cool for about 10 minutes before removing from the pan. Cool completely and enjoy as a delightful snack.

Tidbit: turn these into mini muffins by using a mini muffin pan and baking at 350 F for 12-14 minutes, or until a toothpick inserted in the centre comes out clean.

Again, this is another great recipe for freezing. Just put in a freezer bag or container. I love having extra snacks in the freezer so when I think I’m out of snacks I just check the freezer and am relieved to see these chocolatey muffins just waiting for me.

5 from 1 vote

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Chocolatey Banana Muffins

Makes for a delectable, quick, and easy snack.

Course Snack

Cuisine American

Keyword banana, breakfast, chocolate chip, snacks

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 people

Calories 246 kcal

Author Taylor Harrison

Ingredients

• ⅓ cup oil
• ½ cup white sugar
• 1 large egg room temperature
• 1 cup ripe banana mashed
• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon ground
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350° F. 

2. Whisk together oil, sugar, and egg. Stir in banana. 

3. Combine flour, baking soda, salt, and cinnamon; stir into banana mixture to moisten. 

4. Fold in chocolate chips. Optional: reserve some chocolate chips to put on top of each muffin. 

5. Spoon into 12 greased muffin tin cups. Sprinkle with remaining chips. 

6. Bake for 15 to 20 minutes in preheated oven. Let cool for 10 minutes before removing from pan. Cool completely and store in an air tight container or bag. 

Did you make this recipe?

Tag @tidbitsbytaylor on Instagram and hashtag it #tidbitsbytaylor

For another banana recipe check out my Moist Banana Bread recipe.

And for more muffins:

Skinny Double Chocolate Muffins

Pumpkin Chocolate Chip Muffins 

Morning Glory Muffins

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