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.
Ingredients
Scale
- 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)
Instructions
- Thermal Preparation: Heat the oven to 350F (175C) and arrange paper liners or lightly coat the muffin tin with oil to prevent sticking.
- Dry Ingredient Fusion: Thoroughly combine flour, cocoa powder, baking soda, and salt in a mixing bowl, ensuring even distribution of dry components.
- Liquid Element Blending: Whisk mashed bananas, brown sugar, melted coconut oil, eggs, vanilla extract, and Greek yogurt until achieving a harmonious, smooth consistency.
- 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.
- 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.
- 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.
- 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