Introduction
If you’re looking for a delicious and easy-to-make treat, these chocolate banana muffins might just be the perfect recipe for you. With the natural sweetness of ripe bananas combined with rich cocoa, this recipe creates a delightful and moist muffin that will satisfy your sweet tooth. Plus, it’s quick to prepare, making it an ideal choice for a breakfast treat or an after-school snack.
Detailed Ingredients with measures
– 2 large ripe bananas
– 2 eggs
– ½ cup milk
– ⅓ cup butter, melted
– 1 teaspoon vanilla extract
– 1½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
Prep Time
Preparation for these muffins is simple and swift, taking about 10 minutes to get everything ready for baking.
Cook Time, Total Time, Yield
The muffins take approximately 15 minutes to bake. In total, from preparation to bake time, you will spend about 25 minutes. This recipe yields about 12 delicious chocolate banana muffins, perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 425°F (220°C). Line a muffin tin with muffin liners to prevent sticking.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, mash the two large ripe bananas until smooth. Add the two eggs, ½ cup of milk, ⅓ cup of melted butter, and 1 teaspoon of vanilla extract. Mix all the ingredients until the mixture is smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ cup of granulated sugar, ½ cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly mixed.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5: Fill the Muffin Cups
Using a spoon or a scoop, fill each muffin cup about ¾ full with the batter, ensuring even distribution.
Step 6: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 6 minutes at 425°F. After 6 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 9 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Muffins
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely.
Notes
Tip for Ripe Bananas
Use bananas that are very ripe for the best flavor and sweetness in the muffins.
Storage Instructions
Store the muffins in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to a week.
Freezing Option
These muffins can be frozen for longer storage. Wrap them individually in plastic wrap and place them in a freezer bag. They can be thawed at room temperature or warmed in the microwave.
Cook techniques
Mashing Bananas
To achieve a smooth texture in your batter, mash the ripe bananas thoroughly in a large mixing bowl. Use a fork or potato masher to break down the bananas until there are no large lumps remaining.
Wet and Dry Ingredient Mixing
When combining the wet and dry ingredients, do so gently. Mix until the ingredients are just combined to avoid overmixing, which can result in dense muffins.
Baking Temperature Adjustment
Start baking at a high temperature (425°F) to help the muffins rise quickly. After 6 minutes, reduce the temperature to 350°F to ensure even baking without burning the tops.
Toothpick Test
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are ready; if there’s batter on the toothpick, they need more time.
Cooling Muffins
After baking, allow the muffins to cool in the pan for about 5 minutes. This step helps them to set properly before transferring them to a wire rack for complete cooling.
FAQ
Can I use other types of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or almond flour, but the texture and flavor may change.
What if I don’t have ripe bananas?
If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag at room temperature for a day or two.
Can I make these muffins dairy-free?
Yes, you can use a non-dairy milk alternative, such as almond milk or oat milk, and substitute the butter with coconut oil or a plant-based butter.
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze these muffins?
Yes, you can freeze the muffins. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature before enjoying.
Conclusion
These delicious banana cocoa muffins are a delightful blend of flavors and textures, perfect for breakfast or a snack. The combination of ripe bananas and cocoa powder creates a moist and flavorful treat that everyone will love. Enjoy them fresh out of the oven or store them for a quick grab-and-go option during the week.
More recipes suggestions and combination
Vegan Banana Muffins
Substitute the eggs with flaxseed meal and use almond or oat milk to create a vegan version of these muffins.
Chocolate Chip Banana Muffins
Add 1 cup of chocolate chips to the batter for a rich and indulgent twist.
Peanut Butter Swirl Muffins
Incorporate ½ cup of peanut butter into the batter before combining the wet and dry ingredients for a tasty peanut butter flavor.
Nutty Banana Muffins
Stir in ½ cup of chopped walnuts or almonds for added crunch and a nutritional boost.
Cinnamon Sugar Topping
Mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle on top before baking for a sweet, spiced finish.
Blueberry Banana Muffins
Fold in 1 cup of fresh or frozen blueberries for a fruity, vibrant addition to the banana cocoa muffins.
