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Chocolate banana muffin

jeewan kumar
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • American
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. 1 and 1/2 cups all-purpose flour
  2. 1/4 cup cocoa
  3. 1 tea spoon baking soda
  4. 1/4 tea spoon baking powder
  5. 1/2 tea spoon salt
  6. 2 cup of sugar
  7. 1 cup mashed bananas
  8. 1/4 + 1/4 cup almond milk
  9. 1 tea spoon apple cider vinegar
  10. 1 tea spoon vanilla extract
  11. 1/3 cupcoconut oil


  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.

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