These banana muffins combine cocoa, mini chocolate chips, and a coconut topping. The recipe makes 12 muffins.
Ingredients
- 2 eggs
- 3 tablespoons brown sugar
- 2 ripe bananas, mashed
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3 tablespoons unsweetened coconut flakes, optional
- 4 tablespoons mini chocolate chips, divided, plus 1 tablespoon optional if omitting the coconut
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin tin with cooking spray.
- Whisk the eggs and brown sugar in a bowl. Mix in the mashed banana, applesauce, and vanilla.
- Stir in the flour, cocoa powder, and baking powder.
- Fold 2½ tablespoons of the chocolate chips into the batter. If omitting the coconut, fold in the optional extra tablespoon of chocolate chips now. The batter will be thick.
- Divide the batter evenly among the 12 muffin cups.
- Sprinkle the coconut, if using, and the remaining 1½ tablespoons chocolate chips over the muffins.
- Bake for 22 minutes, until the centers contain no wet batter and reach 160°F (71°C).
- Let the muffins cool before removing them from the tin.
Yield
Makes 12 muffins.
Storage
After the first day, refrigerate the muffins in a covered container and use them within 4 days of baking. The cooled muffins can also be frozen.
