REcipesshopaboutcontact

Banana Chocolate Muffins

These banana chocolate muffins with cinnamon sugar were a staple of my 90s childhood, alongside Girl Power, landline telephone calls, birthday party loot bags, and summers spent at the public pool. These treats are tender, sweet, and SO chocolatey.

Prep:

minutes

Cook:

20

minutes

TOtal:

minutes

Ingredients

Muffins:

  • ⅓ cup vegetable oil
  • 100g (½ cup) granulated sugar
  • 1 large egg, room temperature
  • 230g (1 cup, 3 bananas) mashed bananas
  • 300g (2 cups) dark chocolate
  • 140g (1 cup) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract

Cinnamon Sugar:

  • ½ tsp ground cinnamon
  • 2 tbsp dark brown sugar

Instructions

  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Line a muffin tin with 7 cupcake liners.  Set aside.
  4. Whisk the flour, baking soda, cinnamon and salt together in a small bowl.  Set the dry ingredients aside.
  5. Whisk the oil and granulated sugar together in a large bowl.
  6. Add the egg and vanilla, whisking until combined.
  7. Peel 3 bananas and use a fork to mash them up.
  8. Add the mashed bananas to the mixture.
  9. Use a spatula to stir in the chocolate.
  10. Use a spatula to gently fold the dry ingredients into the batter.  Be careful not to overmix!
  11. Use a large ice cream scoop to distribute the batter evenly among the 7 cupcake liners.
  12. Sprinkle the cinnamon sugar over the muffins.
  13. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  14. Store in an airtight container at room temperature for up to 3 days.