Description
These Dark Chocolate Banana Bread Muffins combine ripe bananas and rich cocoa for a moist, tender treat packed with chocolate chips. Naturally sweetened with honey and made with whole wheat flour, they’re a healthier twist on classic banana bread, 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
Add-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) and prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, honey, egg, melted coconut oil, and vanilla extract. Stir until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute all the dry components.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the chocolate chips, reserving a small handful to sprinkle on top of the muffins before baking.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, then sprinkle the reserved chocolate chips on top of each muffin.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with 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, ensuring the best texture and flavor.
Notes
- You can substitute honey with maple syrup or agave nectar for different natural sweeteners.
- If desired, use vegetable oil, olive oil, or melted butter instead of coconut oil for varying flavors.
- To keep muffins moist, do not overmix the batter.
- For a more intense chocolate flavor, use Dutch-process cocoa powder.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
