Jumbo Chocolate Banana Muffins (viral muffin recipe)
Craving something sweet, soft, and utterly satisfying? These jumbo chocolate banana muffins check all the boxes! They’re unbelievably fluffy, completely egg-free, and packed with rich chocolate flavor and a hint of banana in every bite. One batch, and you'll see why they've gone viral!
Yield: 8 muffins
Equipment
Ingredients
- 120 ml Milk* room temperature
- 8 ml Lemon Juice or Apple Cider Vinegar
- 140 g Ripe Banana , mashed (1-2 banana)
- 60 ml Vegetable Oil or any neutral oil
- 2 tsp Vanilla Extract
- 130 g All Purpose Flour
- 20 g Light Brown Sugar
- 45 g Cane Sugar*
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 15 g Dutch Processed Cocoa Powder natural cocoa powder will also work
- 85 g Chocolate Chips dark or white chocolate chips
- 30 g Mini Oreo Cookies cut into chunks for topping
Instructions
- Preheat your oven to 350°F (170°C). Line a muffin tray with large muffin liners, and I recommend lining every alternate cup. Regular sized muffin liners will yield more muffins.
- In a large bowl, whisk together the milk and lemon juice. Let it sit for 10 minutes until it is curdled.
- Add light brown sugar, cane or castor sugar, mashed banana, vegetable oil, and vanilla extract until smooth and combined. Add mashed bananas and mix until combined.
- In another bowl, combine, sift and mix the flour, baking powder, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Fold in the chocolate chips and Oreo chunks, saving some for topping.
- Cover and let the muffin batter rest for 30 minutes at room temperature.
- Spoon the batter evenly into the muffin liners up to the rim.
- Bake at 350°F (175°C) and bake for another 25 - 30 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Baking time may vary depending on the size of your muffins.
- Top each muffin with the chocolate chips and oreo cookies if desired.
- Let the muffins cool on a wire rack for 10–15 minutes before enjoying. Enjoy your warm, gooey jumbo chocolate muffins!
- Store any leftovers in an airtight container at room temperature for 2–3 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Chocolate: Use semi sweet baking chocolate chips or 60% Chocolate Bar. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is fine.