Description
These Chocolate Banana Breakfast Muffins are soft, moist, and full of chocolatey goodness. Made with overripe bananas, cocoa powder, and dark chocolate chips, they’re naturally sweet, comforting, and perfect for family breakfasts or brunch.
Ingredients
Scale
- 3 very ripe bananas
- 2 large eggs
- 100g melted butter
- 150g granulated sugar
- 1 tsp vanilla extract
- 200g all-purpose flour
- 30g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 100g dark chocolate chips
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin.
- Mash bananas until smooth.
- Mix in butter, sugar, eggs, and vanilla.
- Sift together dry ingredients and fold into banana mixture.
- Fold in chocolate chips.
- Divide batter into muffin cups and sprinkle extra chips on top.
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
Do not overmix the batter; a few lumps are okay. Use overripe bananas for maximum sweetness. Freeze muffins individually for easy future snacks. Substitute coconut oil for butter for a lighter version.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg