3-Ingredient Chocolate Banana Muffins are the answer if you’ve got overripe bananas on the counter and a craving for something chocolatey. They’re rich, naturally sweet, and bursting with juicy blueberries in every bite—plus, they’re completely flourless, gluten-free, and dairy-free. Best of all? You only need one bowl and about 25 minutes to make them. So, whether you’re baking for breakfast, snacking, or just need a quick sweet fix, these muffins totally deliver.
Now, here’s something fun: bananas have been a go-to baking ingredient in the U.S. since the 1930s, when banana bread soared in popularity during the Great Depression. People needed ways to use up overripe produce—sound familiar? Fast-forward to today, and we’re still finding delicious ways to turn bananas into magic.
So go ahead—mash those bananas, stir in that cocoa, and toss in those berries. These muffins are proof that sometimes, the simplest recipes really are the best. Whether you’re a pro in the kitchen or just starting out, this one’s for you.
Recipe Yield: 6 muffins
INGREDIENTS
3 medium-large overripe bananas (about 1 cup mashed)
⅓ cup unsweetened cocoa powder
⅔ cup fresh blueberries (or frozen, unthawed)
INSTRUCTIONS
1. Preheat & prep: First, preheat your oven to 350°F. Line a standard muffin tin with 6 paper liners or lightly grease it with nonstick spray.
2. Mix the batter: In a medium bowl, mash the bananas until very smooth. If you prefer a uniform texture, mash or blend the blueberries until they break down completely before adding them to the bananas. Sift in the cocoa powder and stir until the batter is glossy and well combined. If you’d rather keep small blueberry bits, gently fold them in instead.
3. Fill the tins: Divide the batter evenly into 6 muffin cups. Tap the pan lightly on the counter to even things out.
4. Bake to perfection: Bake for 22–25 minutes, or until tops are set and a toothpick inserted in the center comes out with just a few moist crumbs.
5. Cool & enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They’re delicious warm, but even fudgier once cooled!
Helpful Tips to Perfect This Recipe
• Ripe bananas = natural sweetness:
Bananas with dark speckles add the perfect amount of natural sugar and moisture—no need for extras!
• Sift for smooth batter:
Sifting the cocoa ensures no dry lumps and gives your muffins a bakery-style texture.
• Frozen blueberries work too:
No need to thaw—just fold them in straight from the freezer to avoid streaking the batter.
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