Chocolate Banana Nut Muffins Recipe

Name: Chocolate Banana Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2/3 cup sugar; 1/3 cup unsweetened baking cocoa; 3 teaspoons baking powder; 1 teaspoon salt; 1 egg, slightly beaten; 1 cup milk; 1/3 cup vegetable oil; 1 cup mashed ripe banana (about 2 very large); 1 teaspoon vanilla; 1 cup chopped nuts

Servings: persons

2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened baking cocoa
3 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
1/3 cup vegetable oil
1 cup mashed ripe banana (about 2 very large)
1 teaspoon vanilla
1 cup chopped nuts

1
Set oven to 400 degrees.
2
Line 12 muffin tins with paper liners.
3
In a large bowl, sift together flour, sugar, cocoa, baking powder and salt.
4
In a medium bowl, whisk together egg, milk, oil, bananas and vanilla; mix well to combine.
5
Add the dry ingredients to the wet ingredients, stir JUST until moistened (don't worry about any small lumps remaining).
6
Gently stir in the nuts.
7
Divide batter evenly between the lined muffin tins (filling to the top!).
8
Bake for 20-25 minutes, or until muffins test done).

674

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 2/3 cup sugar, 1/3 cup unsweetened baking cocoa, 3 teaspoons baking powder, and more.

Yes, Chocolate Banana Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Banana Nut Muffins

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