If you have a soft spot for the cozy comfort of banana bread and the rich allure of chocolate, then this Dark Chocolate Banana Bread Muffins Recipe is about to become your new favorite. These muffins bring together moist, ripe bananas with deep, luscious dark chocolate in a way that feels indulgent yet wholesome. Each bite offers a soft crumb with bursts of melted chocolate chips, creating a perfect balance between sweet and slightly bitter cocoa notes. Whether for a breakfast treat, a midday snack, or a delightful dessert, these muffins are easy to make and wonderfully satisfying.
Ingredients You’ll Need
These ingredients might be simple, but each one plays a crucial role in creating the lovely texture, rich flavor, and appealing color of your Dark Chocolate Banana Bread Muffins Recipe. From ripe bananas giving natural sweetness and moisture to the cocoa powder adding that signature dark chocolate intensity, every component matters.
- 3 ripe bananas (mashed): The star ingredient that adds natural sweetness and moisture.
- 1/3 cup melted coconut oil or butter: Adds richness and a tender crumb to your muffins.
- 1/2 cup brown sugar: Brings a subtle caramel depth and sweetness.
- 1 large egg: Binds everything together and adds structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1 cup all-purpose flour: Provides the base structure for the batter.
- 1/2 cup whole wheat flour: Adds wholesome fiber and a slight nuttiness.
- 1/3 cup unsweetened cocoa powder: The key to the rich, dark chocolate flavor and beautiful color.
- 1 teaspoon baking soda: Helps the muffins rise and become fluffy.
- 1/2 teaspoon salt: Balances the sweetness and amplifies other flavors.
- 1/2 cup plain Greek yogurt or sour cream: Adds moisture and a slight tang for complexity.
- 1/2 cup dark chocolate chips (plus extra for topping): Melt into pockets of decadent richness throughout each muffin.
How to Make Dark Chocolate Banana Bread Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
First things first, preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or give it a light greasing so your muffins don’t stick. This ensures an even bake and easy removal when your muffins are perfectly done.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your mashed bananas, melted coconut oil or butter, brown sugar, egg, and vanilla extract. Whisk everything until you get a smooth, glossy batter. Then stir in the Greek yogurt or sour cream, which will keep the muffins moist and tender.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking soda, and salt. Mixing the dry ingredients separately helps ensure even distribution throughout your batter and avoids clumping.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix, or your muffins may end up dense. Fold in the dark chocolate chips carefully so they’re evenly spread but preserve the light texture of the batter.
Step 5: Portion and Bake
Divide the batter evenly among 12 muffin cups, filling each about three quarters full. If you like, sprinkle extra chocolate chips on top for that irresistible chocolatey finish. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let your muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Dark Chocolate Banana Bread Muffins Recipe
Garnishes
To take these muffins from delicious to stunning, try a light dusting of powdered sugar or a drizzle of melted dark chocolate over the top. Fresh berries or a dollop of whipped cream can add a fresh contrast to the rich chocolate and banana flavors.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee or a creamy chai latte in the morning. For a more substantial snack or light breakfast, serve them alongside a bowl of Greek yogurt topped with honey and nuts to complement the texture and taste.
Creative Ways to Present
Impress family or guests by slicing a muffin in half and spreading on creamy peanut butter or almond butter for a nutty twist. You can also serve the muffins warm with a scoop of vanilla ice cream for a delightful dessert option that’s quick and easy to assemble.
Make Ahead and Storage
Storing Leftovers
If you have leftover muffins, store them in an airtight container at room temperature for up to 3 days to keep them soft and flavorful. For longer storage, refrigeration will help extend freshness but may dry them out slightly, so reheat gently before serving.
Freezing
These muffins freeze beautifully! Once fully cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months and can be thawed overnight in the fridge or gently warmed.
Reheating
To enjoy your Dark Chocolate Banana Bread Muffins Recipe warm, microwave them for about 15-20 seconds or pop them in a 300°F oven for 5-7 minutes. This revives their moist crumb and melts any chocolate chips inside to perfection.
FAQs
Can I use regular butter instead of coconut oil?
Absolutely! Melted butter works just as well and adds a slightly richer flavor, while coconut oil offers a subtle tropical note. Both fats help create a tender crumb in your muffins.
Can I substitute the whole wheat flour with all-purpose flour?
Yes, substituting whole wheat flour with more all-purpose flour will result in a lighter, less dense muffin. However, whole wheat adds a delightful nuttiness and extra fiber that balances the richness nicely.
What if I don’t have Greek yogurt or sour cream?
You can substitute with an equal amount of buttermilk or even milk mixed with a teaspoon of vinegar for a similar tang and moisture. This helps keep the muffins soft and flavorful.
How ripe should the bananas be?
For the best flavor and natural sweetness, use bananas that are very ripe with plenty of brown spots. They mash easily and bring out that classic banana bread taste.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even shredded coconut can add wonderful texture and flavor. Just fold them in along with the chocolate chips before baking.
Final Thoughts
There is something so comforting and irresistible about the combination of bananas and dark chocolate, and this Dark Chocolate Banana Bread Muffins Recipe perfectly captures that magic. Whether you’re looking for a quick breakfast treat or a snack to brighten your afternoon, these muffins will not disappoint. I encourage you to give them a try—you might just find yourself baking these over and over again to share with loved ones or savor all by yourself!
Print
Dark Chocolate Banana Bread Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously moist and rich Dark Chocolate Banana Bread Muffins, packed with ripe bananas, a hint of cocoa, and studded with dark chocolate chips. These vegetarian-friendly muffins make a perfect breakfast treat or snack, combining wholesome ingredients like whole wheat flour and Greek yogurt for added nutrition.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil or butter
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, melted coconut oil, brown sugar, egg, and vanilla extract until the mixture is smooth, then add the Greek yogurt and stir until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, and salt to ensure they are evenly mixed.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined to avoid overmixing. Then fold in the dark chocolate chips, distributing them evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Optionally, sprinkle additional dark chocolate chips on top of each muffin for extra chocolate goodness.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- You can substitute whole wheat flour with more all-purpose flour for a lighter texture.
- For added crunch, consider adding chopped walnuts to the batter.
- Use mini chocolate chips for more even distribution throughout the muffins.
