Description
These Dark Chocolate Banana Bread Muffins are soft, rich, and full of sweet banana flavor with bold bites of dark chocolate. Perfect for breakfast, snack time, or dessert, they’re easy to make, freeze well, and taste even better the next day. Whether you keep them classic or add your twist, they’re a satisfying treat made from simple ingredients.
Ingredients
3 overripe bananas, mashed
2 large eggs
⅓ cup brown sugar (or maple syrup)
¼ cup melted butter (or coconut oil or Greek yogurt)
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup whole wheat flour (or use all-purpose only)
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup dark chocolate chips or chunks (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Mix dry ingredients: In a medium bowl, whisk together the flours, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Combine wet ingredients: In a large bowl, mix mashed bananas, eggs, brown sugar, melted butter, and vanilla until smooth.
Add dry to wet: Gently fold the dry mix into the wet mix. Stir until just combined. Do not overmix.
Fold in chocolate: Add the chocolate chips or chunks. Stir gently.
Spoon into muffin cups: Fill each about ¾ full. Sprinkle extra chocolate chips on top if desired.
Bake for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool in the pan for 5 minutes, then move to a wire rack to cool fully.
Notes
Use overripe bananas for the best flavor and sweetness.
For mini muffins, bake 9–12 minutes.
For vegan muffins: use flax eggs and non-dairy milk/yogurt/oil.
Store in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American