Chocolate Banana Muffins
These Chocolate Banana Muffins are a delightful treat! Moist, fluffy, and bursting with rich chocolate and sweet bananas.
Servings: 12 servings
Ingredients
For the Muffins:
- 3 1/2 medium ripe bananas mashed
- 1/4 cup unsweetened apple sauce
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter softened
- 1/3 cup sugar
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
- 2 tbsp confectioners' sugar optional
Instructions
Method:
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with paper liners or grease it lightly with butter.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Then add mashed bananas, apple sauce, egg whites, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips.
- Evenly distribute the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- To enjoy, thaw at room temperature or warm in the microwave for a few seconds.