What to do with browning bananas It is the question that needs to be answered over and over again. The other day I was about to make a batch of my yogurt banana bread with some overripe bananas, but decided to change it at the last minute. I added a little cocoa powder and a handful of chocolate chips to the batter, then scooped it into a muffin pan instead of a bread pan for easy portioning, and got these delicious little chocolate banana muffins. They’re the perfect not-too-sweet treat that I can keep in my freezer for days so I can have something special with my morning coffee.
Use ripe bananas for the best flavor
I know chocolate banana muffins sound delicious, but have patience and patience waiting until you have some brown, overripe bananas to make this recipe. Overripe bananas are sweeter and their banana flavor is more intense. This is exactly what you want so that the banana flavor really comes into its own in the muffins. They’re also easier to puree when they’re soft and super ripe. 😉
How to Freeze Chocolate Banana Muffins
I love the fact that these banana muffins come in one-serving servings, which makes them really great for freezing and thawing as needed (or as needed?). To freeze the muffins, make sure they are completely cool to room temperature, then place them in a gallon-sized zippered freezer bag and place them in the freezer. To thaw, you can either let them sit at room temperature for 15 to 30 minutes or in the microwave for 30 seconds until they are warm and the chocolate chips have melted. You are sooooo good with a cup of coffee!
Other muffin add-in ideas
Muffins like these are fun because you can really play around with the add-ins (in addition to or in place of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with banana bread, but almonds would probably taste very good with this banana and chocolate combo too.
Chocolate banana muffins
Chocolate banana muffins are a delicious freezer-friendly candy and a great way to consume brown bananas so they don’t go to waste!
- 1 Cup mashed bananas (approx. 2-3 bananas) ($ 0.42)
- 1 Cup Natural yoghurt ($ 0.67)
- 2 big Eggs ($ 0.46)
- 1/2 Cup sugar (0.40 USD)
- 4th tablespoon metled butter ($ 0.52)
- 1 TL Vanilla extract (0.30 USD)
- 1.5 cups All-purpose flour ($ 0.23)
- 1/3 Cup unsweetened cocoa powder ($ 0.21)
- 1 TL baking powder ($ 0.02)
- 1/2 TL Baking soda ($ 0.02)
- 1/2 TL Salt- ($ 0.01)
- 1/2 Cup Chocolate chips ($ 0.70)
Preheat the oven to 350ºF. Line a muffin tin with paper liners.
Mash the bananas well. You will need a cup of banana puree. If you have a little less than a cup, you can use a little more yogurt to balance the banana. If you have a little more than a cup, you can reduce the yogurt slightly to make up for the extra banana.
Place the mashed banana in a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients well.
Mix the flour, cocoa powder, baking powder, baking powder and salt together in a separate bowl.
Pour the dry ingredients with the wet ingredients into the bowl and stir until combined. It’s okay if the mixture is a little lumpy. Do not touch. Finally fold the chocolate chips into the batter.
Divide the batter into the 12 wells of the muffin pan (it fills each well to the brim). Place the muffin tin in the preheated oven and bake for 35 minutes.
After baking, take the muffins out of the can and let them cool on a wire rack before serving.
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Portion: 1Muffin ・ Calories: 232.86kcal ・ Carbohydrates: 38.8G ・ Protein: 4.37G ・ Fat: 8.02G ・ Sodium: 233.58mg ・ Fiber: 2.22G
Nutritional values are only estimates. You can find our full nutritional information here.
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Scroll down for the step-by-step photos!
How to make chocolate banana muffins – step by step photos
Preheat the oven to 350ºF and line a muffin tin with paper liners. Mash 2-3 bananas well with a fork. You will need 1 cup of banana puree. If you have a little less banana, you can add some extra yogurt to make up for this. If you have just over 1 cup of banana, you can reduce the yogurt a bit to make up for the extra banana.
Put the mashed banana in a large mixing bowl along with 1 cup of plain yogurt, 2 large eggs, ½ cup of sugar, 4 tablespoons of melted butter and 1 teaspoon of vanilla extract. Whisk these ingredients together well.
In a separate bowl, stir together 1.5 cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking powder and ½ teaspoon of salt. Stir until the dry ingredients are mixed very well.
Add the dry ingredients to the wet ingredients and stir until everything is moistened. The mixture will get lumpy, but try not to stir too much (the photo shows the mixture stirred in half, check the next photo for the appearance of the fully stirred dough).
Finally, fold half a cup of chocolate chips into the dough, being careful not to stir too much.
Divide the batter into 12 cavities in a muffin pan. The dough fills each well to the brim. Transfer the muffin pan to the preheated 350ºF oven.
Bake the muffins in the preheated oven for 35 minutes. Take the baked muffins out of the tin to cool before serving.
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