Rich and moist chocolate banana muffins, naturally sweetened and perfect for breakfast or dessert.

Scale

1 ½ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

3 ripe bananas, mashed

½ cup brown sugar or coconut sugar

¼ cup melted coconut oil or butter

1 large egg

1 teaspoon vanilla extract

½ cup chocolate chips, plus extra for topping

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

2. Mix flour, cocoa, baking soda, baking powder, and salt in a bowl.

3. Mash bananas and whisk with sugar, oil, egg, and vanilla.

4. Fold wet ingredients into dry ingredients gently.

5. Fold in chocolate chips and fill muffin cups ¾ full.

6. Top with extra chocolate chips and bake 18–22 minutes.

7. Cool muffins in pan 5 minutes, then transfer to wire rack.

Store muffins in airtight container at room temperature up to 3 days.

Freeze fully cooled muffins up to 2 months.

Add nuts or extra chocolate for variation.

Use flax egg and plant-based butter for vegan option.