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Dark Chocolate Banana Bread Muffins

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Dark Chocolate Banana Bread Muffins are ultra-moist, packed with deep chocolate flavor, and naturally sweetened with ripe bananas. They make a perfect grab-and-go breakfast or dessert, and they’re loaded with melty dark chocolate chunks for extra indulgence!


Ingredients

Units Scale
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 2 large eggs
  • 1/2 cup coconut oil or melted butter
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)

 

  • 1/2 cup dark chocolate chips or chopped dark chocolate

Instructions

  • Preheat Oven & Prep Pan:

    • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  • Mix Wet Ingredients:

    • In a large bowl, mash the bananas. Whisk in eggs, melted coconut oil (or butter), honey (or maple syrup), and vanilla extract.
  • Mix Dry Ingredients:

    • In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  • Combine & Add Chocolate:

    • Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.
  • Bake:

    • Divide the batter evenly among the muffin cups, filling each about ¾ full.
    • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

 

  • Cool & Serve:

    • Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

Notes

  • Make It Healthier: Use whole wheat flour or substitute half the flour with oat flour.
  • Extra Moisture: Add ¼ cup Greek yogurt or applesauce for even softer muffins.

 

  • Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.