Super-moist and soft Chocolate Banana Muffins loaded with chocolate chips – simply irresistible! This is your chance to use up those ugly brown bananas.
For this recipe, you really have to use overripe bananas. It’s because of the bananas that these muffins are so moist and have a delicate, sweet banana flavor. If you don’t like bananas, try this recipe for The Best Double Chocolate Muffins.
How to freeze and thaw overripe bananas:
- When you notice that bananas are getting overripe, let them stand for a couple more days until the skins are almost dark brown, then put the bananas whole (with the skins) into the freezer. That way you can collect bananas until you have enough to make muffins, banana bread or pancakes.
- Thaw frozen bananas on the counter for about one hour. Cut off one end of the banana and squeeze the banana through the opening – this doesn’t look very appetizing but it works great! Then mash the banana with a fork or puree it with an immersion blender.
The cream of tartar in the mix makes these muffins so very tender. Cream of tartar makes baked goods extra light and airy while also brightening the flavor.
Using margarine instead of butter gives the muffins additional softness. The all-important chocolate chips enhance the chocolate flavor and provide the perfect counterbalance to the banana.
Have fun baking these simple but incredibly delicious Chocolate Banana Muffins!
Chocolate Banana Muffins
- ¼ cup (20 g) unsweetened cocoa powder
- 1 ¾ cup (245 g) all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar*
- ½ teaspoon salt
- ⅓ cup (75 g) margarine room temperature
- 2 eggs room temperature
- ⅔ cup (130 g) granulated sugar
- ½ teaspoon vanilla extract
- 3 medium, overripe bananas, well-mashed
- 1 ½ cups (225 g) chocolate chips or chunks
Preheat oven to 375°F (190°C). Line a regular-sized muffin tin with 12 cupcake liners.
In a medium-sized bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, beat margarine, sugar, eggs and vanilla until smooth. Mix in half of the flour mixture, then half of the bananas. Scrape bowl and mix in the remaining flour mixture, followed by the bananas. Fold in the chocolate chips, saving some for the tops if you like.
Spoon batter into the cupcake liners (liners will be pretty full) and press remaining chocolate chips into the tops. Bake muffins for 15-20 minutes, test with a wooden toothpick!
*In Austria/Europe: use 2 teaspoons Weinsteinbackpulver (cream of tartar baking powder) in place of the baking powder and cream of tartar.
Recipe adapted from Oh Sweet Basil.