These Chocolate Banana Muffins are a delightful twist on the classic banana muffin recipe, featuring a rich chocolate flavor and a moist texture.
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily from the pan.
In a large bowl, mash the ripe bananas until smooth.
The riper the bananas, the sweeter and more flavorful your muffins will be.
Add the brown sugar, egg, and melted butter to the mashed bananas and mix well.
Ensure the butter is slightly cooled before adding to prevent cooking the egg.
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to sprinkle on top for a decorative touch.
Spoon the batter evenly into the prepared muffin pan.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a comforting treat.
