Chocolate Banana Nut Muffins

IMG_4389As is often the case and through no fault of my own, I had some rotten bananas sitting in the kitchen. Instead of making the ol’ standby—chocolate chip banana bread—I wanted to try something a little bit different. Emphasis on little. Basically, I added some cocoa powder to a simple muffin recipe. Crazy, I know.

Judging by how long these lasted at work—a little less than a day—and my propensity for letting the bananas I buy go brown—I’m sure that I’ll be revisiting this recipe in the future.


  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 3 mashed bananas
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 cup chopped walnuts
  • 1/2 chopped walnuts (for topping)IMG_4394


  1. Preheat over to 350 degrees.
  2. Prepare 3×4 muffin pan (I like to use liners, but feel free to use some non-stick spray if that’s your thing).
  3. In large bowl, whisk together dry ingredients and set aside.
  4. In a medium bowl using a hand mixer set on medium (or high, whatever), mix wet (bananas, egg, and oil) ingredients until thoroughly combined.
  5. Add wet ingredients to prepared flour mixture and mix until just combined.
  6. Fold in 1 cup walnuts.
  7. Evenly distribute batter throughout your muffin pan (see step #2). I use a spring-release ice cream scoop as it tends to be the perfect amount for this size muffin.
  8. Sprinkle walnut pieces on top of each muffin.
  9. Bake for 20 – 25 minutes.
  10. Remove from oven and let completely cool before freeing them from their muffin tin prison cells.
  11. Take ’em to work and give ’em away so you avoid meeting your daily caloric intake before 10am.
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3 Responses to Chocolate Banana Nut Muffins

  1. Pingback: Caramel Banana Nut Muffins | Stick It In Your Mouth

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