Description
These Dark Chocolate Banana Bread Muffins offer a delightful twist on the classic banana bread, combining the natural sweetness of ripe bananas with the rich depth of dark chocolate. Moist, fluffy, and indulgent, they’re perfect for breakfast, snacks, or dessert.
Ingredients
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3 ripe bananas
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2 large eggs
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½ cup (125g) Greek yogurt
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½ cup (120ml) milk (almond milk recommended)
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½ cup (170g) maple syrup
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1 teaspoon vanilla extract
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1 cup (130g) whole wheat flour
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½ cup (60g) dark cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup (90g) dark chocolate chips
Instructions
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Preheat oven to 350°F (180°C). Line a muffin tin with paper liners or grease it lightly.
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In a large bowl, mash the ripe bananas until smooth.
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Add eggs, Greek yogurt, milk, maple syrup, and vanilla extract to the mashed bananas. Mix until well combined.
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In a separate bowl, whisk together whole wheat flour, cocoa powder, baking soda, and salt.
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Gradually fold the dry ingredients into the wet mixture until just combined.
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Gently fold in the dark chocolate chips.
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Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a sweeter version, substitute maple syrup with granulated sugar.
Ensure bananas are overripe for optimal sweetness and moisture.
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
These muffins freeze well for up to 3 months. Reheat in the microwave for 15–30 seconds or in a 300°F (150°C) oven for 5–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: banana muffins, dark chocolate, healthy muffins, breakfast muffins, snack muffins