Description
Moist, rich, and packed with ripe banana flavor, these Dark Chocolate Banana Bread Muffins are a perfect balance of sweet and chocolatey. Made with wholesome ingredients and naturally sweetened with honey, they’re a delicious treat for breakfast, snack, or dessert.
Ingredients
-
1 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
-
1/3 cup (113g) honey (or maple syrup or agave)
-
1 large egg, at room temperature
-
1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
-
1 teaspoon pure vanilla extract
-
1 cup (130g) whole wheat flour (spooned & leveled)
-
1/2 cup (41g) natural unsweetened cocoa powder (or Dutch-process)
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)
Instructions
-
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
-
In a large bowl, mix mashed bananas, honey, egg, melted coconut oil, and vanilla extract until smooth.
-
In a separate bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
-
Gradually add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
-
Fold in chocolate chips, reserving a few for topping.
-
Divide batter evenly among muffin cups and sprinkle reserved chocolate chips on top.
-
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
-
Use very ripe bananas for best flavor and natural sweetness.
-
Whole wheat flour can be swapped with all-purpose flour if preferred.
-
For a vegan version, substitute the egg with a flax egg and use maple syrup or agave.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American