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Dark Chocolate Banana Bread Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 51 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Dark Chocolate Banana Bread Muffins are a deliciously moist and healthy treat, combining ripe bananas with rich cocoa and sweet chocolate chips. Perfect for breakfast or a snack, these muffins are naturally sweetened with honey and whole wheat flour for a wholesome indulgence.

Ingredients

Wet 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

Dry Ingredients

  • 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

Add-ins

  • 1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine mashed bananas, honey, egg, melted coconut oil, and vanilla extract. Mix until the batter is smooth and well blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  4. Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
  5. Fold in Chocolate Chips: Incorporate the chocolate chips into the batter, reserving a few to sprinkle on top for added texture and appearance.
  6. Portion Batter: Evenly distribute the muffin batter into the prepared muffin cups. Sprinkle the reserved chocolate chips on top of each muffin for a beautiful finish.
  7. Bake: Bake the muffins for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs, indicating they are cooked through.
  8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and enhances texture.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • Adjust sweetness with honey, maple syrup, or agave according to preference.
  • Whole wheat flour can be substituted with all-purpose flour, but texture and nutrition will differ.
  • For a vegan option, replace the egg with a flax egg or other egg substitute.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://slsrecipes.com/dark-chocolate-banana-bread-muffins-recipe/