Description
These Dark Chocolate Banana Bread Muffins are rich, moist, and naturally sweetened, making them the perfect guilt-free treat. Made with ripe bananas, whole wheat flour, and dark chocolate chips, they’re a wholesome and indulgent way to start your day or satisfy a chocolate craving.
Ingredients
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1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
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1/3 cup (113g) honey (or maple syrup or agave)
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1 large egg, at room temperature
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1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
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1 teaspoon pure vanilla extract
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1 cup (130g) whole wheat flour (spooned and leveled)
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1/2 cup (41g) natural unsweetened cocoa powder (or Dutch-process)
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup (180g) semi-sweet or dark chocolate chips (reserve a few for topping)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
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In a large bowl, mash the bananas. Add honey, egg, melted coconut oil, and vanilla extract. Whisk until smooth.
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In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and stir until just combined. Fold in most of the chocolate chips.
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Divide the batter evenly among the muffin cups. Top with reserved chocolate chips.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use very ripe bananas for the best natural sweetness and moisture.
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Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- For a vegan version, use maple syrup and a flax egg.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American