Dark Chocolate Banana Bread Muffins

These Dark Chocolate Banana Bread Muffins are rich, moist, and packed with deep chocolate flavor. Made with ripe bananas and dark chocolate, they’re a perfect balance of sweetness and indulgence. Great for breakfast, snacks, or dessert, these muffins are an easy and delicious way to use up overripe bananas!

Why You’ll Love This Recipe

• Ultra moist and fluffy – Thanks to ripe bananas and dark chocolate.
• Rich chocolate flavor – Cocoa powder and dark chocolate chips make them extra indulgent.
• Quick and easy – Simple ingredients and no mixer needed.
• Great for meal prep – Perfect for grab-and-go breakfasts or snacks.
• Healthier twist – Uses natural sweetness from bananas with less added sugar.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Brown sugar
• Eggs
• Vanilla extract
• Milk (dairy or non-dairy)
• Melted coconut oil or butter
• Dark chocolate chips or chunks

Directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Mash bananas in a large bowl, then mix in brown sugar, eggs, vanilla, milk, and melted coconut oil.
3. Combine dry ingredients – In another bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
4. Mix the batter – Gradually add dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in chocolate – Gently mix in dark chocolate chips.
6. Fill muffin cups – Divide batter evenly, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve – Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Bake Time: 20 minutes
• Total Time: 30 minutes

Variations

• Peanut Butter Swirl – Add a swirl of peanut butter before baking.
• Nutty Muffins – Stir in chopped walnuts or pecans for extra crunch.
• Double Chocolate – Add extra chocolate chips on top before baking.
• Healthier Option – Use whole wheat flour or oat flour for added fiber.
• Spiced Twist – Add a pinch of cinnamon for warmth.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: Freeze for up to 3 months; thaw at room temperature or microwave for 20 seconds.
• Reheating: Warm in the microwave for a few seconds for a fresh-out-of-the-oven taste.

FAQs

Can I use whole wheat flour?

Yes, but the muffins will be slightly denser. Try half whole wheat, half all-purpose for a balance.

How ripe should the bananas be?

Very ripe (brown and spotty) for the best sweetness and moisture.

Can I make these muffins dairy-free?

Yes! Use almond milk and coconut oil instead of dairy milk and butter.

Can I reduce the sugar?

Yes, you can cut the brown sugar in half, but the muffins will be less sweet.

What’s the best way to make them extra moist?

Don’t overmix the batter, and make sure your bananas are very ripe.

Can I make mini muffins?

Yes, bake mini muffins for about 10-12 minutes instead.

Can I add protein powder?

Yes, replace ¼ cup of flour with chocolate or vanilla protein powder.

How do I make them gluten-free?

Use a 1:1 gluten-free flour blend for the best results.

What’s the best chocolate to use?

Dark chocolate chips, chunks, or even a chopped dark chocolate bar work great.

Can I add coffee to enhance the chocolate flavor?

Yes! Add ½ teaspoon of instant coffee or espresso powder to deepen the chocolate taste.

Conclusion

These Dark Chocolate Banana Bread Muffins are the perfect mix of chocolatey richness and banana sweetness. Whether for breakfast, a snack, or dessert, they’re an easy and satisfying treat. Try different variations, store them for later, and enjoy every bite of these moist and flavorful muffins!

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