Chocolate Banana Muffins

If Jacob could eat one meal every day, it would be breakfast! I ask them all the time what they want for dinner/on the menu, and every time he says breakfast! And in the morning, he has to leave so early! He catches the bus just after 7 am…which means I am not getting up and making him a big breakfast. But I love for him to have something filling before he leaves. I have been pretty good this year about food prep for his breakfast. Pancakes, French toast and muffins in the freezer have been a LIFE SAVER! Seriously. Jacob gets a good meal, and I get my sleep! It really is a win-win! These muffins have already been requested again! They are so yummy! Enjoy!

Chocolate Banana Muffins
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  1. 1/4 c. cocoa powder
  2. 1 3/4 c. all-purpose flour
  3. 1/2 tsp baking soda
  4. 2 tsp baking powder
  5. 1/2 tsp cream of tartar
  6. 1/3 c. butter, softened
  7. 2/3 c. granulated sugar
  8. 2 large eggs
  9. 1/2 tsp vanilla
  10. 1 c. mashed bananas
  11. 1 1/2 c. semi sweet chocolate chips
  1. Preheat oven to 375 degrees and line muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the cocoa, flour, baking soda, baking powder, and cream of tartar. Set aside.
  3. In a large bowl, using a mixer, beat the shortening, sugar, eggs and vanilla until smooth.
  4. Slowly add a little of the flour mixture to the creamed mixture and stir.
  5. Add a little of the mashed banana, mix, and continue to alternate dry ingredients and banana.
  6. Fold in chocolate chips.
  7. Using a large cookie/ice cream scoop, scoop batter into muffin tins, filling each cup 2/3 full.
  8. Bake 14-18 minutes for regular muffin tin. For jumbo muffins, bake 25-30 minutes.
Adapted from Oh, Sweet Basil
Adapted from Oh, Sweet Basil
Val's Recipe Box

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