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  • Gabi Frohlich

Red Velvet Banana Bread Muffins

A Valentine's twist on the quarantine classic!


Red Velvet Banana Bread Muffins

Makes ~12 muffins


  • 2 large overripe bananas, mashed

  • ¼ c evoo

  • 3 tbsp milk of choice

  • c brown sugar

  • 1 tsp vanilla extract

  • 1 egg

  • 2 tsp red food dye

  • 1 ¾ c AP flour

  • ¼ c white granulated sugar

  • ¼ c cocoa powder

  • 1 tsp baking soda

  • tsp instant espresso

  • ¼ tsp sea salt

  • Heaping ½ c dark chocolate chips


  1. Preheat your oven to 350 °F and coat a muffin tin (for 12) with nonstick spray.

  2. In a small bowl, whisk together the mashed bananas (the more spotted the better!), evoo, milk, brown sugar, vanilla, and egg until smooth. Add in the red food dye and whisk again until the mixture is an even, bright red.

  3. In a medium bowl, whisk together the rest of the ingredients (except for the chocolate chips). You may want to sift the cocoa powder into the mixture if it has a lot of large clumps.

  4. Add the wet ingredients to the dry and fold until just combined.

  5. Fold in the dark chocolate chips until evenly disbursed (making sure not to over-mix the batter).

  6. Use an ice cream scoop to distribute the batter across the muffin tin, filling each space about halfway full.

  7. Bake for 15-17 minutes or until a toothpick comes out clean from the center of a muffin. Allow the muffins to cool for at least 5 minutes before enjoying!

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