Total Time
40mins
Prep 15 mins
Cook 25 mins

One of my favourite muffins, sweeter than most breakfast muffins but still a long way from being cupcakes in disguise which too many muffins are. NOTE: I have adjusted the quantity of flour thantks to my reviewers.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter or put paper cups in muffin pan.
  3. Mash bananas.
  4. Whisk in eggs, buttermilk, vegetable oil and vanilla.
  5. Mix the dry ingredients.
  6. Be sure to sift the cocoa.
  7. Mix wet and dry ingredients until just blended.
  8. Spoon the batter into the muffin cups.
  9. Bake for 20-25 minutes, until done.
  10. If you like, lay a slice of banana over each muffin before baking.
Most Helpful

5 5

These were AMAZING! The muffins were huge and moist with a delicious chocolatey flavor. I added 1/2 tsp. cinnamon and 1/8 tsp. nutmeg, which seemed to complement the flavors well.

5 5

These are scrumptious! I halved the recipe and it still made 7 BIG muffins. Next time I will half it again and fill all 12 cups. I used 2 ripe bananas and substituted milk mixed with lemon juice for the Buttermilk. (Use 1T. lemon juice per 8oz. milk and allow to sit for a few minutes.) They turned out beautifully! I will be making these again!

5 5

These muffins were delicous!!! My kids loved them and they were gone in one day. They turned out big and moist and I love the banana and chocolate together. Thank You so much.