Description
Delight in these moist and flavorful Dark Chocolate Banana Bread Muffins, crafted with wholesome whole wheat flour, rich cocoa, and natural sweetness from ripe bananas and honey. Perfectly portioned as a guilt-free snack or breakfast treat, these muffins offer a chocolaty punch without refined sugars, making them a nutritious indulgence for any time of day.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (113g) honey (or maple syrup or agave)
- 1 large egg, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup (130g) whole wheat flour (spooned & leveled)
- 1/2 cup (41g) natural unsweetened cocoa powder (or Dutch-process)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, honey, egg, melted coconut oil, and vanilla extract. Stir together until smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, natural unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute all leavening agents and cocoa.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the muffins stay tender.
- Add Chocolate Chips: Fold in the chocolate chips, but reserve a few to sprinkle on top of the batter for a decorative and tasty finish.
- Portion Batter: Evenly divide the batter among the muffin cups, filling each almost to the top, and sprinkle the reserved chocolate chips on each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with moist crumbs attached.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent sogginess and makes removal easier.
Notes
- For a dairy-free option, use coconut oil instead of butter and ensure chocolate chips are dairy-free.
- If you prefer sweeter muffins, slightly increase the honey or maple syrup amount to taste.
- Make sure bananas are very ripe for optimal sweetness and moisture.
- Whole wheat flour can be substituted with all-purpose flour for a lighter texture, though nutritional value may decrease.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
