Many food blogs teach people how to bake. Sprinkle Goodies hopes to help people believe they can bake.
Soft, moist and wonderfully chocolatey, these Banana Brownie Muffins are made with ripe bananas, eggs and cocoa powder, with a little powdered sugar for extra sweetness. Finished with chocolate chips, they are an easy homemade treat that comes together in minutes.
“Sometimes happiness is just three ripe bananas, a little chocolate, and a warm oven.”
Welcome to Sprinkle Goodies – Where Baking Meets Happiness
These little banana brownie muffins are perfect when you have ripe bananas waiting in the kitchen. There is no complicated batter and no long list of ingredients—just a few simple staples and a little baking time. The result is a batch of moist, fudgy chocolate muffins that are lovely with a cup of coffee or tea.
Simple ingredients. Easy preparation. Homemade happiness.
Easy Banana Brownie Muffins
Ingredients
3 ripe bananas
3 large eggs
1/3 cup + 1 tablespoon unsweetened cocoa powder (40 g)
2 tablespoons powdered sugar, for extra sweetness
1/3 cup chocolate chips (about 50 g), white or dark, for decoration
Preparation
1. Preheat the oven to 350°F (180°C). Prepare a 21-cup muffin pan or line the muffin cups with paper liners.
2. Mash the ripe bananas in a large mixing bowl until mostly smooth.
3. Gradually add the eggs and mix until the banana and egg mixture becomes light and fluffy.
4. Add the cocoa powder and powdered sugar. Mix until everything is well combined and the batter is smooth.
5. Divide the batter evenly between 21 muffin cups.
6. Sprinkle the chocolate chips over the top of the muffins.
7. Bake in the preheated oven for 20–25 minutes, or until the muffins are set and the tops look baked.
8. Let the muffins cool completely before carefully removing them from the pan.
9. Serve and enjoy your moist, chocolatey banana brownie muffins!
Baking Tips
Use very ripe bananas for a naturally sweeter and more flavorful muffin.
Do not overbake—the muffins are meant to stay moist and soft in the center.
White or dark chocolate chips both work beautifully, depending on how sweet or rich you want the topping.
For evenly sized muffins, divide the batter as evenly as possible between the 21 cups.
Storage
Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for longer storage. Bring refrigerated muffins closer to room temperature before serving for the softest texture.
Frequently Asked Questions
Can I use fewer or more bananas? Each banana is paired with one egg in this recipe, so keep the banana-to-egg ratio the same if adjusting the batch.
Can I use dark or white chocolate chips? Yes. Both are delicious; choose dark chocolate for a richer contrast or white chocolate for extra sweetness.
Can I make these without the powdered sugar? Yes. Very ripe bananas provide natural sweetness, although the finished muffins will be less sweet.
Why should I wait until they are cool before removing them? The muffins are delicate while warm. Cooling helps them set and makes them easier to remove without breaking.
A Little Happiness from My Kitchen to Yours
A few ripe bananas, a little cocoa, and suddenly the kitchen smells like chocolate. I hope these easy little muffins remind you that homemade happiness does not have to be complicated.
Bake slowly. Share generously. Savor every bite.
the Sprinkle Goodies kitchen
