Dark Chocolate Banana Bread Muffins are rich, moist, and packed with deep chocolate flavor. Made with ripe bananas and dark chocolate, these muffins are a perfect balance of natural sweetness and indulgence. Whether for breakfast, a snack, or dessert, they’re an easy and satisfying treat!
Why You’ll Love This Recipe
- Rich & Moist – The perfect texture with bananas and dark chocolate.
- Easy to Make – Simple ingredients and minimal prep.
- Healthier Option – Naturally sweetened with bananas and packed with antioxidants from dark chocolate.
- Great for Meal Prep – Bake ahead and enjoy throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas (mashed)
- Eggs
- Brown sugar or honey
- Vegetable oil or melted coconut oil
- Vanilla extract
- All-purpose flour (or whole wheat for a healthier version)
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Dark chocolate chips or chopped dark chocolate
Directions
- Preheat & Prep – Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Mix Wet Ingredients – In a bowl, mash bananas and mix with eggs, sugar, oil, and vanilla.
- Mix Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine & Add Chocolate – Gradually mix dry ingredients into wet, then fold in dark chocolate chips.
- Bake – Divide batter into muffin liners, filling each ¾ full. Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool & Serve – Let muffins cool before enjoying!
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Bake Time: 18-22 minutes
- Total Time: 30-35 minutes
Variations
- Gluten-Free – Use a gluten-free flour blend.
- Dairy-Free – Use dairy-free chocolate and coconut oil.
- Nutty Addition – Add chopped walnuts or pecans for crunch.
- Extra Chocolatey – Stir in more dark chocolate chunks or drizzle melted chocolate on top.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for 5 days.
- Freezing: Freeze for up to 3 months. Thaw at room temperature or microwave for 10 seconds.
FAQs
Can I use overripe bananas?
Yes! The riper the bananas, the sweeter and more moist the muffins will be.
What’s the best dark chocolate to use?
70% cocoa or higher works best for deep chocolate flavor.
Can I make these with whole wheat flour?
Yes! Use whole wheat flour for a denser, healthier option.
Can I make these muffins sugar-free?
Yes! Substitute sugar with mashed dates, maple syrup, or a sugar-free sweetener.
How do I make them extra moist?
Use very ripe bananas and don’t overmix the batter.
Can I add peanut butter?
Yes! Swirl in peanut butter before baking for a delicious twist.
Can I make mini muffins?
Yes! Bake at 350°F (175°C) for 10-12 minutes.
How do I keep muffins from sticking?
Use parchment paper liners or grease the muffin tin well.
Can I use applesauce instead of oil?
Yes! Substitute ½ cup applesauce for a lower-fat version.
How do I get bakery-style muffin tops?
Fill liners nearly to the top and bake at 375°F (190°C) for the first 5 minutes, then lower to 350°F (175°C).
Conclusion
Dark Chocolate Banana Bread Muffins are the perfect combination of rich chocolate and sweet bananas. They’re easy to make, naturally sweetened, and great for breakfast or a snack. Try them today for a delicious and wholesome treat!
Description
These soft and fudgy banana muffins are packed with rich dark chocolate flavor and naturally sweetened with ripe bananas. Perfect for breakfast, snacks, or a healthier dessert!
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, brown sugar, melted coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Combine: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in dark chocolate chips.
- Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make It Healthier: Swap half the flour for oat flour or almond flour.
- Dairy-Free Option: Use dairy-free yogurt or almond milk instead of Greek yogurt.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.