Banana Chocolate muffins

They are soft. They are beautiful. They are good. No, they are delicious even!!!! Frankly, I have to say that my son is pretty picky when it comes to muffins. No fruit….no nuts (allergies)…no oatmeal….no carrots….no cranberries, no raisins…I can’t get by. But then I hit the nail on the head with this great recipe, and it’s perfect for passing over-ripe bananas. 


  • 1½ cup of flour
  • 1 cup of sugar (me ¾ cup)
  • ¼ cup of cocoa
  • 1 teaspoon baking soda
  • ½ tsp salt
  • ¾ tsp. baking powder
  • 1 1/3 cup ripe mashed bananas
  • 1/3 cup of vegetable oil
  • 1 egg
  • 1 cup semi-sweet chocolate chips 


  1. In a large bowl, combine the first 6 ingredients.
  2. In a small bowl, mix the egg, banana puree, and oil. Add to dry ingredients and mix to moisten.
  3. Add chocolate chips. Bake in a preheated oven at 350 F for 20 to 25 minutes.

Note: I made 7 regular muffins that I baked for 22 minutes and 12 mini muffins that I baked for 17 minutes.

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