Chocolate banana muffin | How to make Chocolate banana muffin

By jeewan kumar  |  15th Nov 2015  |  
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  • Chocolate banana muffin, How to make Chocolate banana muffin
Chocolate banana muffinby jeewan kumar
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About Chocolate banana muffin Recipe

I tried to make it with an over riped banana, this recipe is better than the normal choco muffins recipe.

Chocolate banana muffin, a marvellous creation to spice up your day. Chocolate banana muffin is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingChocolate banana muffin is just too tempting. This amazing recipe is provided by jeewan kumar. Be it kids or adults, no one can get away from this delicious dish. How to make Chocolate banana muffin is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Chocolate banana muffinby jeewan kumar. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Chocolate banana muffin is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Chocolate banana muffin

Ingredients to make Chocolate banana muffin

  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 tea spoon baking soda
  • 1/4 tea spoon baking powder
  • 1/2 tea spoon salt
  • 2 cup of sugar
  • 1 cup mashed bananas
  • 1/4 + 1/4 cup almond milk
  • 1 tea spoon apple cider vinegar
  • 1 tea spoon vanilla extract
  • 1/3 cupcoconut oil

How to make Chocolate banana muffin

  1. Preheat the oven to 350°F/180°C for 15 minutes. Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray. Mix together 1/4 cup almond milk and vinegar; set aside for it to curdle.
  2. In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Stir in the sugar and make a well in the middle.
  3. In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining 1/4 cup milk.
  4. Add the wet mixture to the well and mix until just combined
  5. Scoop out the batter among the 12 cavities. About 1/3rd cup of batter per muffin.
  6. Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  7. Put the pan no a wire rack to cool. If using paper liner, you should be able to lift the muffins off the pan after 5 minutes. Cool it completely on a wire rack before storing it or serve it warm with a glass of milk.

My Tip:

If you decided to use whole wheat pastry flour, I would recommend to serve these muffins once it is cooled completely. You can use chocolate chips in this recipe.

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