Description
These soft and fudgy banana muffins are packed with rich dark chocolate flavor and naturally sweetened with ripe bananas. Perfect for breakfast, snacks, or a healthier dessert!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup brown sugar (or coconut sugar)
- 1/3 cup melted coconut oil (or vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt (or milk of choice)
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 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 a large bowl, whisk together mashed bananas, brown sugar, melted coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Combine: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in dark chocolate chips.
- Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each 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
- Make It Healthier: Swap half the flour for oat flour or almond flour.
- Dairy-Free Option: Use dairy-free yogurt or almond milk instead of Greek yogurt.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.