Description
These Chocolate Banana Breakfast Muffins are soft, moist, and full of rich cocoa flavor balanced with naturally sweet ripe bananas. I bake them for cozy mornings when I want something nourishing that still feels like a treat. They come together quickly, stay tender for days, and freeze beautifully for busy weeks.
Ingredients
Scale
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup olive oil
- 1/2 cup honey
- 1/3 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin.
- Mash the bananas in a large bowl until smooth.
- Whisk in eggs, olive oil, honey, and vanilla.
- Add cocoa powder and mix gently.
- Fold in flour, baking powder, baking soda, and salt.
- Stir in chocolate chips.
- Divide batter into muffin cups.
- Bake for 18–22 minutes until set.
- Cool slightly before serving.
Notes
Use very ripe bananas for the best flavor and sweetness. You can replace honey with maple syrup or use whole wheat flour for a heartier muffin. Store at room temperature for 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg