Bake Heavenly Moist Dark Chocolate Banana Bread Muffins Recipe

Chocolate lovers crave a decadent treat that combines the rich depth of dark chocolate banana bread muffins with the comforting sweetness of ripe bananas.

Every baker knows that perfect balance of moisture and flavor can elevate a simple recipe into something extraordinary.

These muffins pack a delightful punch of intense chocolate and banana notes that dance across your taste buds.

Overripe bananas become the secret weapon in creating an incredibly tender crumb.

The dark chocolate chips scattered throughout add a luxurious, melty texture that transforms each bite into a moment of pure indulgence.

Baking these muffins fills your kitchen with an irresistible aroma that beckons everyone to the table.

Prepare to savor a muffin that promises pure bakery-style bliss in every single bite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 280 kcal

Servings: 12

All You Need for Dark Chocolate Banana Bread Muffins

• All-Purpose Flour: Provides structure and foundation for the muffins, choose unbleached flour for better texture.
• Cocoa Powder: Delivers rich chocolate flavor, opt for unsweetened dark cocoa for intense depth.
• Baking Soda: Helps muffins rise and creates light, fluffy texture, ensure it's fresh for best results.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for even distribution.

• Ripe Bananas: Adds natural sweetness and moisture, select overripe bananas with brown spots for maximum flavor.
• Brown Sugar: Contributes caramel-like depth and keeps muffins soft, dark brown sugar offers more intense taste.
• Coconut Oil: Provides richness and subtle tropical undertone, choose refined for neutral flavor.
• Eggs: Binds ingredients and adds structure, use room temperature eggs for smoother mixing.
• Vanilla Extract: Amplifies overall flavor complexity, pure extract delivers superior taste.
• Greek Yogurt: Creates tender crumb and adds protein, full-fat version ensures maximum richness.

• Dark Chocolate Chips: Introduces bursts of intense chocolate, select high-quality chips with at least 60% cocoa content.

Muffin Tools for Perfect Dark Chocolate Banana Bakes

• Muffin Tin: Essential for shaping and baking the muffins perfectly.
• Large Mixing Bowls: One for dry ingredients, another for wet ingredients to keep everything organized.
• Whisk: Perfect for smoothly blending wet and dry ingredients without lumps.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Spatula: Helps fold chocolate chips and scrape batter into muffin cups.
• Wire Cooling Rack: Allows muffins to cool evenly and prevent soggy bottoms.
• Toothpick: Helps check muffin doneness by testing the center.

How to Bake Dark Chocolate Banana Bread Muffins Easily

• Fire Up the Oven

Crank the oven to a toasty 350F and grab your muffin tin. Dress it up with paper liners or give it a quick spray of cooking oil.

• Craft the Dry Mix

Whisk together your flour, rich cocoa powder, baking soda, and a pinch of salt in a mixing bowl. Make sure everything looks evenly blended.

• Whip the Wet Ingredients

Mash those ripe bananas and blend them with brown sugar, melted coconut oil, eggs, vanilla, and creamy Greek yogurt. Stir until the mixture looks silky smooth.

• Create the Batter

Gently fold the dry ingredients into the wet mixture. Don’t go crazy stirring – just mix until everything comes together. Toss in those decadent dark chocolate chips and give a light fold.

• Fill and Top

Scoop the batter into your muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top for that irresistible look.

• Bake to Perfection

Pop the tin in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick comes out with just a few delicious crumbs.

• Cool and Devour

Let the muffins rest in the pan for a quick 5 minutes, then move them to a wire rack. Allow them to cool completely – if you can resist the temptation!

Additions That Pair With Banana Muffins and Dark Chocolate

• Use very ripe, almost black bananas for maximum sweetness and deeper flavor intensity in your muffins.
• These muffins stay fresh for 3-4 days in an airtight container at room temperature or up to a week when refrigerated.
• Swap regular flour with a gluten-free 1: 1 baking blend to make these muffins celiac-friendly without compromising texture.
• Add a scoop of chocolate or vanilla protein powder to increase protein content and create a more nutritionally balanced breakfast treat.
• Freeze unbaked muffin batter in the tin, then transfer frozen portions to a freezer bag for convenient future baking – simply thaw and bake as needed.

Serve Dark Chocolate Banana Bread Muffins Warm or Cold

• Breakfast Companion: Pair these rich muffins with a steaming cup of coffee or chai tea for a delightful morning treat that balances the chocolate's deep flavor.
• Weekend Brunch Star: Serve alongside scrambled eggs and fresh fruit for a crowd-pleasing brunch spread that will impress family and friends with minimal effort.
• Afternoon Pick-Me-Up: Pack these muffins in lunchboxes or enjoy as a mid-afternoon snack with a dollop of almond butter for extra protein and creamy texture.
• Dessert Transformation: Warm the muffins slightly and top with a scoop of vanilla ice cream for an indulgent dessert that elevates the classic banana bread experience.

Storing Dark Chocolate Banana Muffins for Freshness

• Store muffins in an airtight container inside the refrigerator for up to 5 days, maintaining their rich moisture and delectable texture.
• Wrap individual muffins in plastic wrap, then place in freezer bags. Frozen muffins stay delicious for 2-3 months, perfect for grab-and-go breakfast or snack options.
• Keep muffins at room temperature for 1-2 days in a sealed container, ensuring they remain soft and ready to enjoy. Avoid leaving them out longer to prevent staleness.
• Warm refrigerated or thawed muffins in the microwave for 10-15 seconds, or toast in an oven at 300F for 5-7 minutes to restore their just-baked warmth and softness.

Moist Dark Chocolate Banana Bread Muffins Recipe

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4.6 from 36 reviews

• Total Time: 30 minutes
• Yield: 13 1x

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Description

Indulgent dark chocolate banana bread muffins offer a rich, velvety escape from ordinary breakfast treats. Moist crumb and intense cocoa notes create an irresistible morning companion that satisfies sweet cravings with each delectable bite.

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Ingredients

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• ½ cup (60 g) dark chocolate chips (plus extra for topping)
• ½ cup (120 ml) plain Greek yogurt (or milk of choice)
• 1 tsp vanilla extract
• 2 large eggs
• ⅓ cup (80 ml) melted coconut oil (or vegetable oil)
• ½ cup (100 g) brown sugar (or coconut sugar)
• 3 ripe bananas, mashed (about 1 ¼ cups or 340 g)
• ½ tsp salt
• 1 tsp baking soda
• ½ cup (50 g) unsweetened cocoa powder
• 1 ½ cups (180 g) all-purpose flour (or whole wheat flour)

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Instructions

1. Thermal Preparation: Heat the oven to 350F (175C) and arrange paper liners or lightly coat the muffin tin with oil to prevent sticking.
2. Dry Ingredient Fusion: Thoroughly combine flour, cocoa powder, baking soda, and salt in a mixing bowl, ensuring even distribution of dry components.
3. Liquid Element Blending: Whisk mashed bananas, brown sugar, melted coconut oil, eggs, vanilla extract, and Greek yogurt until achieving a harmonious, smooth consistency.
4. Ingredient Integration: Carefully fold dry ingredients into the liquid mixture, stirring minimally to maintain a tender texture. Gently incorporate dark chocolate chips throughout the batter.
5. Muffin Formation: Distribute the batter evenly across 12 muffin cups, filling approximately three-quarters full. Sprinkle additional chocolate chips on the surface for enhanced visual appeal and flavor intensity.
6. Baking Process: Position the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick – it should emerge with a few moist crumbs, indicating perfect moisture levels.
7. Cooling and Serving: Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling, ensuring optimal texture and easy removal.

Notes

• Stir dry and wet ingredients until just combined to maintain a tender, soft muffin texture and avoid tough, dense results.
• Use overripe, very dark bananas for maximum natural sweetness and moisture in the muffins.
• Fold chocolate chips gently to prevent sinking and ensure even chocolate spread throughout the muffin.
• Remove muffins from oven when a few moist crumbs remain on the toothpick to guarantee a rich, soft interior without overcooking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg