Ingredients
Method
- Preheat the oven to 375°F. Grease a 12-cup muffin pan.
- In a large bowl, stir together the oil, eggs, and mashed bananas. Stir in the flour, sugar, baking powder, baking soda, salt, and cinnamon until combined.
- Fold in the chopped chocolate, then divide the batter evenly between the muffin cups, filling each one about ⅔ full.
- Bake the muffins for 20 to 24 minutes, until the middle of a muffin springs back when lightly touched and a tester comes out mostly clean. (A few moist crumbs are OK.)
- Remove the pan from the oven, let the muffins rest for 5 minutes in the pan, then turn them out onto a rack to cool completely. Muffins are great warm or at room temperature.
Notes
- Fill the muffin cups ⅔ full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about ⅔ full is the sweet spot so that they rise nicely but don’t overflow the cups.
- Adjust the sweetness - Bananas are very sweet on their own, and the riper they are the sweeter they'll be. You can reduce the sugar if you like to ½ cup.
- Refined sugar-free - Add honey to the batter instead of the sugar, or use coconut sugar (the muffins will be a bit darker if you use coconut sugar).
- Add poppy seeds - For a little crunch, stir in 3 tablespoons of poppy seeds to the batter.
- Make 'em into applesauce muffins - Swap 1 cup of applesauce for the mashed bananas.
- Egg-free - Omit the egg to make these muffins vegan. They will be denser but the bananas will work as a nice binder even without eggs.