Your ripe bananas have found a new home! These moist, tender Chocolate Banana Muffins are such a delicious change from banana bread. They’re super easy to make and they freeze well too. 🤎 RECIPE 🤎 1 3/4 cups (7 3/4 oz) AP flour, sifted 1/3 cup (1 oz) unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (7 oz) sugar 1/2 cup vegetable oil or neutral oil of your choice 2 eggs 1 teaspoon pure vanilla extract 1/2 cup buttermilk 2/3 cup mashed ripe bananas (about 2 medium bananas) 1 cup (6 oz) semisweet chocolate chips plus more for tops 🍌 Preheat oven to 350°F. Line a muffin pan with muffin liners (I used tulip muffin liners. You can use standard muffin liners but they hold less batter, so your muffins will be a little smaller.) 🤎 In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. 🍌 In a large bowl, beat sugar, oil, eggs, vanilla and buttermilk until smooth. Stir in mashed bananas. 🤎 Toss chocolate chips in flour mixture. Stir flour mixture into banana mixture just until combined. Do not over mix. 🍌 Fill muffin liners about 3/4 full. (If using standard muffin liners, you’ll end up with a few extra muffins.) Top each muffin with a few extra chocolate chips. 🤎 Bake until toothpick inserted into center comes out clean, about 18-20 minutes. #chocolatemuffins #muffinrecipe #bananachocolate #muffins #chocolateforbreakfast #bananarecipes #chocolatebanana #fallbaking