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
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Preheat Oven & Prep Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
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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.
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Mix Dry Ingredients:
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
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Combine & Add Chocolate:
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.
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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.
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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.