Double Chocolate Banana Muffins
These moist and fudgy banana muffins are loaded with cocoa powder and melty chocolate chips. They make a perfect breakfast, snack, or healthy-ish dessert!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ½ cup brown sugar (or coconut sugar)
- â…“ cup melted coconut oil (or vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (or milk of choice)
- ½ cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In another large bowl, mix mashed bananas, brown sugar, melted coconut oil, eggs, vanilla, and Greek yogurt until smooth.
- Combine: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in chocolate chips.
- Fill Muffin Cups: Divide the batter evenly into the muffin liners, filling about ¾ full. Sprinkle extra chocolate chips on top.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Extra Moisture: Add 1 tablespoon of honey or maple syrup for extra sweetness.
- Make It Healthier: Swap half the flour for oat flour or almond flour.
- Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Find it online: https://ukfinda.com/double-chocolate-banana-muffins/