Cocoa Banana Muffins
The best cocoa banana muffins have craggy, high-crowned muffintops and the fluffiest, pillowiest interiors. It's a warm hug in muffin form!
Equipment
- 12 cup nonstick muffin pan
- Misto (optional)
Ingredients
- 3 large over-ripe bananas room temperature
- ½ cup unsalted butter softened
- 1 cup pure cane sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1½ cups all purpose flour
- ¼ cup cocoa powder
- ½ cup chocolate chips optional
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Preheat the oven to 350ºF. Spray the cups of your muffin pan with a light coating of oil.
- Cream together the sugar and butter.
- Mash the bananas, and mix in the vanilla, and eggs. Pour this mixture into the creamed mixture and beat to combine.
- In a large bowl, whisk together the flour, cocoa, chocolate chips, cinnamon, baking soda, baking powder, and salt. Pour the wet ingredients into the dry, and fold until fully combined.
- Spoon 1/2 cup of batter into eight muffin cups. You could also spoon 1/3 cup into all 12 for smaller muffins.
- Bake for 20 to 25 minutes. Cool for 5 minutes before removing muffins from pan and serving warm.