Chocolate Banana Muffins for Favorite School Snacks
These chocolate banana muffins are dense, moist, and brownie-like — perfect for school snacks, bake sales, or lunchbox treats. Made with mashed bananas, cocoa powder, and peanut-free Wowbutter, they strike a balance between indulgent and allergy-friendly. A coarsely mashed banana folded in at the end creates delicious pockets of real fruit, while a short bake at high heat gives these muffins that perfect dome. Great for quick breakfasts, after-school snacks, or freezing ahead, this is a simple one-bowl recipe you’ll return to again and again.
Equipment
- Large Mixing Bowl
- Small Bowl
- Measuring Cups
- Tablespoon
- Teaspoon
- Implement To Mix With Regular table fork works fine.
- Muffin Tin
- *Optional Muffin Papers
Ingredients
- 2 Lrg Eggs
- 1 Cup Brown Sugar
- 3 Lrg Bananas Overripe
- ½ Cup Wowbutter
- 2 Cup All-purpose Flour
- 1 Tsp Baking Soda
- 2 Tsp Baking Powder
- ¼ Tsp Salt
- ⅓ Cup Cocoa Powder
- ½ Cup Walnut Chopped Pieces *Optional
Instructions
- Heat oven to 425℉
- Start by mashing two of the large bananas in a small bowl.3 Lrg Bananas
- In the mixing bowl add the cracked eggs and the brown sugar. Mix together until creamed and foamy.2 Lrg Eggs, 1 Cup Brown Sugar
- Add the Wowbutter and mashed banana to the sugar mixture mixing well.½ Cup Wowbutter, 3 Lrg Bananas
- Next measure all the dry ingredients into the bowl and mix together.2 Cup All-purpose Flour, 1 Tsp Baking Soda, 2 Tsp Baking Powder, ¼ Tsp Salt, ⅓ Cup Cocoa Powder
- Mash coarsely the remaining banana and fold into the muffin batter with the chopped walnut pieces (*optional walnuts)3 Lrg Bananas, ½ Cup Walnut
- Prepare the muffin tin with either paper liners or grease it well.
- Fill muffin cups full with prepared batter.
- Bake in hot oven for ten minutes before reducing heat to 350℉ for remainder of baking. Approximately 15-20 more minutes. Open oven and test for done when muffins appear dry on top.
- Remove from hot oven and pop out of muffin pan onto wire rack to complete cooling.
Notes
Amber’s Baking Tips:
- Lightly mist muffin liners with cooking spray so the muffins release cleanly and don’t stick to the paper.
- These muffins are best enjoyed within 2–3 days for the ideal texture and flavor.
- Omit the walnut pieces for a fully school-safe, allergen-friendly snack.
Nutrition
Calories: 249kcalCarbohydrates: 39gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 0.2mgSodium: 221mgPotassium: 168mgFiber: 2gSugar: 19gVitamin A: 2IUVitamin C: 0.1mgCalcium: 71mgIron: 2mg
Tried this recipe?Let us know how it was!