Moist Chocolate Banana Muffins Perfect for Breakfast Bliss

Prep Time 10

Cook Time 20

Total Time 30

Servings 12 muffins

Calories 210

Enjoy these moist and flavorful chocolate banana muffins, perfect for a nutritious breakfast or snack.

2 cups All-Purpose Flour (Can substitute with gluten-free blend)
3/4 cup Dutch-Processed Cocoa Powder (Unsweetened cocoa can be used as an alternative)
2 tsp Baking Powder (Ensure it's fresh)
1 tsp Baking Soda
1 tsp Ground Cinnamon (Nutmeg can be used for variation)
1/2 tsp Kosher Salt (Can use table salt but in less quantity)
1/2 cup Dark Brown Sugar (Light brown sugar can be substituted)
1/2 cup Granulated Sugar (Reduce for lower sugar option)

2 large Eggs (Flax egg can be used for vegan option)
1/2 cup Grapeseed or Vegetable Oil (Melted coconut oil is a healthier substitute)
3 medium Very Ripe Bananas (Overripe bananas work best)
1/2 cup Sour Cream (Greek yogurt can lighten the recipe)
2 tsp Pure Vanilla Extract (Almond extract can be used for a twist)
1 cup Semisweet Chocolate Chips (Dark chocolate chips can be used for richer flavor)

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix dry ingredients in a bowl. In a separate bowl, mash bananas and combine with wet ingredients.
Combine wet and dry ingredients until just mixed. Fold in chocolate chips.
Divide batter evenly into muffin cups. Bake for 20 minutes or until a toothpick comes out clean.
Allow muffins to cool before serving. Enjoy!

For extra flavor, sprinkle with a few additional chocolate chips on top before baking.

Calories: 210kcal

Cost: $15

Course: Breakfast

Cuisine: American

Keyword: Banana, chocolate