These easy, moist and delicious chocolate muffins are a great way to use up your ripe banana s.
If you are craving bananas bread but don’t want to make an entire loaf these muffins will be your saving grace.
Think of these easy chocolate chia muffins as a grab and go breakfast with your morning coffee, a post workout snack or as a treat to enjoy after dinner.
Ingredients you need
If you like this recipe you’ll be sure to love my boozy banana bread muffin recipe too!
- Milk or buttermilk: I like baking with buttermilk because it helps keep baked goods moist and tender. The texture of the crumb is so delicious!
- Coconut oil or vegetable oil: I’ve tested this recipe using both, either or works!
- Vanilla extract
- Mashed bananas: be sure they are ripe with lots of spots of them!
- Butter: unsalted butter. If using salted butter, you won’t necessarily need to add the additional salt.
How to make Chocolate Muffins
- Preheat oven to 350° F. Lightly grease a jumbo muffin tin (6 count) and set aside. (I use Bak-Klene to prepare my pans – you can get it on Amazon or Williams Sonoma).
- In a medium skillet add the ripe mashed bananas, butter and brown sugar
- Cook and whisk banana mixture over medium heat until butter melts and it begins to simmer.
- Remove from heat and let slightly cool.
- In a large bowl, combine the eggs, oil, milk and vanilla extract . Add the cooled down banana mixture to this and whisk to combine.
- In a separate mixing bowl, combine the flour, sugar, ground flaxseed, baking powder, salt, nutmeg, cinnamon, and cardamom .
- Add the wet ingredients into the dry ingredients and gently fold until combined.
- Pour this mixture into the prepared muffin tin filling about 3/4 of the way high.
- Bake for ~25-30 minutes, or until a toothpick comes out clean from middle of the muffins! Makes ~8 jumbo large muffins.
Other Muffins recipes you will enjoy:
- Chocolate Chip Banana Muffins
- Blackberry Muffins
- Banana Bread Muffins
- Strawberry Banana Muffins
- Gluten Free Pumpkin Muffins
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I know if you love these chocolate muffins, you’ll also love my Ultimate Nutella Coffee Muffins and my Boozy Banana Bread Muffins!
Krolls Korner
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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Chocolate Banana Chia Seed Muffins
Ingredients
- 3 ripe bananas, large
- 5 Tbsp. butter, unsalted
- 1/2 cup dark brown sugar, packed
- 2 cups All Purpose Flour
- 1 1/2 cup sugar
- 1/2 cup cocoa powder, unsweetened
- 2 tsp. baking powder
- 2 Tbsp. chia seeds (optional)
- 1/2 tsp. salt
- 2 large eggs, room temperature
- 1/3 cup milk
- 1/4 cup coconut oil, melted (or vegetable oil)
- 1 tsp. vanilla extract
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350° F. Spray your muffin tin with a non stick spray and set aside.
- Cook bananas on the stove: Mash the bananas and place over medium heat in a medium to large non stick frying pan. Then add in the butter and brown sugar.
- Whisk the ingredients together to combine. Lower the heat and bring to a simmer for ~5 minutes. Then remove from heat and let slightly cool.
- In a large sized mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, chia seeds and salt.
- In a separate medium sized bowl bowl mix the eggs, oil, milk and vanilla extract.
- Whisk the cooled banana mixture into the egg/milk mixture. Then gently mix the wet ingredients into the dry. Fold in the chocolate chips.
- Use a measuring cup, scoop the banana bread batter into the prepared muffin cups. (Recipe will make 12-13 small muffins and 8 jumbo muffins) Sprinkle with more chocolate chips on top if desired.
- Bake for 25-30 minutes, or until you insert a toothpick in the muffins and it comes out clean. (Do not over bake, they will be dry!!) Enjoy as is or with nut butter on top!
