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We’ve been making these muffins a lot lately and they never disappoint.
Blender or not, they’re quick and easy to put together — highly recommended.
LET’S CHAT INGREDIENTS
Bananas: Use very ripe bananas — yellow to slightly overripe works best. Avoid green bananas for this recipe.
Maple syrup: I prefer maple syrup for baking because it contains minerals and has a lower glycemic index than refined sugar. You can substitute white sugar if needed; the batter may thicken slightly, so add 1–2 tablespoons of milk to loosen it if necessary.
Melted butter: Melted coconut oil is a great one-to-one substitute for melted butter.
Eggs: For an egg-free version, replace eggs with aquafaba or a flax egg replacement.
Vinegar: Apple cider vinegar is my go-to, but white vinegar also works. The vinegar helps the muffins rise and gives a lighter texture.
Cocoa powder: Use unsweetened cocoa powder. Cacao powder is an acceptable alternative; do not use hot cocoa mix.
Salt: I use fine sea salt. Salt balances the sweetness and enhances the chocolate and banana flavors.
I buy my sea salt in bulk and store it in mason jars so it lasts a long time.
Baking soda: Make sure baking soda is free of clumps so it disperses evenly through the batter.
Chocolate chips: Use your favorite chips — milk chocolate for kids, semisweet if you prefer less sweetness. For a lower-sugar option, try chocolate chips sweetened with stevia.
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SILICONE BAKING CUPS
Silicone baking cups are a favorite — reusable, dishwasher-safe, and they eliminate the need for disposable liners. They make muffin cleanup much easier and are a worthwhile investment for regular bakers.
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NOTES
I’ve tested this recipe in several variations and it adapts well:
1. Add a cup of runny sourdough discard to the batter for extra depth and mild tang. I usually bake it immediately, but you can refrigerate the batter for a day or two to let the discard ferment. If chilled, the batter will be thicker — that’s normal; add a couple of minutes to the baking time if the batter is cold.
2. Omitting the cocoa powder still produces a delicious banana muffin.
3. Stirring in leftover cocoa grounds (from coffee substitutes) can add interesting flavor and texture.
4. Both whole wheat and all-purpose white flour work well — choose based on your preference.
5. One reader reported success adding a cup of grated zucchini to stretch the recipe and add moisture — she loved the result.
WHAT OTHERS HAVE SAID
Chocolate Banana Muffins
Ingredients
- 2 overripe bananas
- 3/4 cup pure maple syrup
- 2 eggs
- 1 stick 1/2 cup melted butter
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla
- 1 teaspoon vinegar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup oats quick or old fashioned
- 1 cup flour whole wheat or all purpose white
- 1 cup chocolate chips
Instructions
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Combine all ingredients except the chocolate chips. Blend in a blender or whisk thoroughly by hand until smooth.
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Fold in the chocolate chips.
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Fill lined muffin tins about two-thirds full.
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Bake at 350°F (177°C) for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, then enjoy!