Description
These Dark Chocolate Banana Bread Muffins are a moist and delicious treat combining the natural sweetness of ripe bananas with rich cocoa and semi-sweet chocolate chips. Made with whole wheat flour and sweetened with honey, they offer a healthier twist on classic banana bread in portable muffin form, perfect for breakfast or an indulgent snack.
Ingredients
Scale
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
Mix-ins
- 1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, honey, egg, melted coconut oil, and vanilla extract. Mix until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt to ensure they are evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold the chocolate chips into the batter, reserving a few to sprinkle on top of the muffins before baking.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups. Sprinkle the reserved chocolate chips on top of each muffin for an extra chocolatey finish.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove.
Notes
- Use ripe bananas for the best natural sweetness and moist texture.
- Whole wheat flour adds a nutty flavor and extra fiber but can be substituted with all-purpose flour if preferred.
- For a vegan version, substitute the egg with a flax egg and use maple syrup or agave instead of honey.
- Do not overmix the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
