Name: Chocolate Banana Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup all-purpose flour; 1 tablespoon cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons Dutch-process cocoa powder; 1/3 cup mini chocolate chips; 1/2 cup dark chocolate chips; 1 large egg; 1 cup mashed banana (extremely ripe); 1/2 cup Greek yogurt (vanilla or plain); 1/4 cup melted coconut oil (cooled); 1 teaspoon vanilla extract (optional); 1/2 cup light brown sugar (lightly packed)

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The moment I take a bite of a warm muffin filled with rich chocolate and sweet banana, I’m transported back to my childhood kitchen. My grandmother had a special touch with her baking, and her Chocolate Banana Muffins were a cherished treat. Whenever I’d walk in after school, the smell of these muffins would greet me like a warm hug. I remember how we would stand side by side, mixing the batter, laughing, and sneaking chocolate chips as we went. It was more than just baking; it was about creating memories and sharing love through food. Now, I carry on that tradition, and every time I whip up a batch of Chocolate Banana Muffins, I feel her presence beside me in spirit. It’s a lovely way to connect with the past while savoring the present.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
25 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
4 g

Diet:
Vegan, Gluten-Free

Fat:
6 g

Tools Used:
Muffin pan

What We Adore About This Chocolate Banana Muffins

Irresistibly Moist

One of the best things about these Chocolate Banana Muffins is their incredible moisture. The ripe bananas and Greek yogurt make each bite incredibly soft and tender. You won’t find dry muffins here!

Perfect Chocolate Flavor

The combination of Dutch-process cocoa and dark chocolate ensures that every muffin is rich and decadent. The chocolate flavor is pronounced but not overwhelming, perfectly balancing the sweetness of the bananas.

Easy to Make

With simple ingredients and straightforward steps, these muffins come together quickly. Whether you’re a novice or a seasoned baker, you’ll find joy in creating these delicious treats.

Healthy Twist

Using Greek yogurt adds protein and creaminess without the extra fat of traditional recipes. Plus, you can feel good about indulging in a muffin that incorporates whole ingredients!

Versatile Options

These muffins are incredibly versatile. You can swap in different types of chocolate chips or even add nuts for a crunchy texture. They’re perfect for breakfast, a snack, or dessert!

Family Favorite

Gathering around a plate of freshly baked Chocolate Banana Muffins creates a sense of togetherness. They’re always a hit at family gatherings, making them a great choice for sharing with loved ones.

Recipe Ingredients for Chocolate Banana Muffins

These ingredients come together to create a delightful harmony of flavors and textures in every bite. The key players are ripe bananas, which provide natural sweetness and moisture, and Greek yogurt, which adds a creamy texture and tanginess. Each ingredient complements the others, making for a nutritious and delicious treat.

1 cup all-purpose flour or whole-wheat flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons Dutch-process cocoa powder
1/3 cup mini chocolate chips
1/2 cup dark chocolate chips
1 large egg
1 cup mashed banana (extremely ripe)
1/2 cup Greek yogurt (vanilla or plain)
1/4 cup melted coconut oil (cooled)
1 teaspoon vanilla extract (optional)
1/2 cup light brown sugar (lightly packed)

Instructions for Chocolate Banana Muffins

Let’s get baking! Making Chocolate Banana Muffins is a straightforward process that anyone can enjoy. Follow these steps closely to create muffins that are sure to please.

Preheat your oven to 350°F (175°C). This is the perfect temperature to ensure even baking, giving your muffins a lovely rise and golden color.
Generously coat a muffin pan with cooking spray. It’s important not to use liners, as this allows the edges to crisp up nicely. If you prefer, you could also use silicone muffin molds for easy release.

Let the eggs and Greek yogurt come to room temperature. This step ensures a smoother batter, preventing any clumping from cold ingredients.
Next, melt the coconut oil gently in the microwave or on the stovetop. Allow it to cool slightly before measuring. This helps in achieving a perfect batter consistency.
Now, it’s time for the bananas! The darker the skin, the sweeter the banana. Peel your bananas and mash them in a bowl until they resemble thick applesauce. Aim for about one level cup of mashed banana.

In a large bowl, combine the flour, cornstarch, baking soda, salt, cocoa powder, mini chocolate chips, and dark chocolate chips. Mix them well to ensure even distribution.
In a separate bowl, whisk together the egg, mashed bananas, Greek yogurt, coconut oil, optional vanilla extract, and brown sugar. It should be completely smooth, with no lumps remaining.
Gently mix the wet and dry ingredients together using a wooden spoon or spatula. Combine until just mixed; avoid overmixing, as this can lead to dense muffins.

Divide the batter evenly among the muffin pan cavities, filling each about three-quarters full. This allows room for the muffins to rise beautifully.
Bake for 18 to 23 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on them; ovens can vary.
Once baked, cool the muffins in the pan for 10 minutes. Then, gently loosen them using a table knife before transferring them to a wire rack to cool completely. If they seem to be falling apart, give them another few minutes in the pan.

Enjoy your delicious Chocolate Banana Muffins warm or at room temperature. They’re best shared with friends and family!

Things Worth Knowing

Ingredients Matter: The riper the bananas, the sweeter your muffins. Don’t hesitate to use those speckled bananas!

Mixing Technique: Overmixing can lead to tough muffins. Mix until just combined for the best texture.
Cooling Time: Allowing the muffins to cool in the pan helps them set and maintain structure while removing.
Storage Tips: Store in an airtight container to keep them fresh. They stay good for up to three days in the fridge!

Pro Tips and Tweaks

Here are some pro tips to enhance your muffin-making experience. These will help you fine-tune the recipe and achieve the best results every time.

Storage: Store any leftover muffins in an airtight container at room temperature for up to three days or in the fridge for longer freshness.
Freezing: These muffins freeze well! Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to three months.

Variations: Feel free to add nuts, dried fruit, or different types of chocolate chips to switch up the flavor profile.
Serving Suggestions: Enjoy these muffins with a cup of coffee or tea for a delightful breakfast or snack.
Make Ahead: You can prepare the batter a day in advance and store it in the fridge for a quick bake the next morning!

How to Enjoy Chocolate Banana Muffins

These Chocolate Banana Muffins are incredibly versatile and can be enjoyed in a variety of ways:

Breakfast: Pair them with a cup of coffee or a smoothie for a balanced breakfast that’s both nutritious and satisfying.
Snack Time: They make for a perfect afternoon snack, great for kids or a quick energy boost during busy days.

Dessert: Serve warm with a scoop of ice cream or a drizzle of chocolate sauce for a delightful dessert option.
Brunch Gatherings: These muffins are wonderful for brunch with friends. They’re sure to impress!
Storage: Keep leftovers in an airtight container to maintain freshness, or consider freezing for longer storage.

FAQ

Yes, you can use regular cocoa powder, but it may result in drier muffins. Dutch-process cocoa adds a rich flavor and moisture, which enhances the texture of your muffins. If you opt for regular cocoa, consider adding a bit more banana or yogurt to maintain moisture.

To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs, they’re ready. Keep in mind that ovens can vary, so start checking a few minutes before the suggested baking time.

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that it’s a 1-to-1 ratio for the best results. The texture may vary slightly, but they will still be delicious.

Store your muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and freeze them. When you’re ready to enjoy, just thaw them or warm them in the microwave for a few seconds.

Conclusion

The Chocolate Banana Muffins are truly special, blending the sweetness of ripe bananas with the richness of chocolate in each bite. If you haven’t tried making these yet, I highly encourage you to give them a go. They’re perfect for any occasion, whether it’s a cozy breakfast, a sweet snack, or dessert. You and your loved ones will surely enjoy every morsel.

Chocolate Banana Muffins

The ultimate comfort food for chocolate lovers! These Chocolate Banana Muffins are moist, rich, and bursting with flavor. With ripe bananas and dark chocolate, they're an easy treat that'll satisfy your sweet tooth. Bake a batch tonight!

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Prep Time 25

Cook Time 20

Total Time 45

Course Breakfast, Desserts

Cuisine American

Servings 12 muffins

Calories 180 kcal

Equipment

Muffin Pan

Ingredients

1 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons Dutch-process cocoa powder
1/3 cup mini chocolate chips
1/2 cup dark chocolate chips
1 large egg
1 cup mashed banana extremely ripe
1/2 cup Greek yogurt vanilla or plain
1/4 cup melted coconut oil cooled
1 teaspoon vanilla extract optional
1/2 cup light brown sugar lightly packed

Instructions

Preheat your oven to 350°F (175°C). This is the perfect temperature to ensure even baking, giving your muffins a lovely rise and golden color.

Generously coat a muffin pan with cooking spray. It’s important not to use liners, as this allows the edges to crisp up nicely. If you prefer, you could also use silicone muffin molds for easy release.
Let the eggs and Greek yogurt come to room temperature. This step ensures a smoother batter, preventing any clumping from cold ingredients.
Next, melt the coconut oil gently in the microwave or on the stovetop. Allow it to cool slightly before measuring. This helps in achieving a perfect batter consistency.

Now, it’s time for the bananas! The darker the skin, the sweeter the banana. Peel your bananas and mash them in a bowl until they resemble thick applesauce. Aim for about one level cup of mashed banana.
In a large bowl, combine the flour, cornstarch, baking soda, salt, cocoa powder, mini chocolate chips, and dark chocolate chips. Mix them well to ensure even distribution.
In a separate bowl, whisk together the egg, mashed bananas, Greek yogurt, coconut oil, optional vanilla extract, and brown sugar. It should be completely smooth, with no lumps remaining.

Gently mix the wet and dry ingredients together using a wooden spoon or spatula. Combine until just mixed; avoid overmixing, as this can lead to dense muffins.
Divide the batter evenly among the muffin pan cavities, filling each about three-quarters full. This allows room for the muffins to rise beautifully.
Bake for 18 to 23 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on them; ovens can vary.

Once baked, cool the muffins in the pan for 10 minutes. Then, gently loosen them using a table knife before transferring them to a wire rack to cool completely. If they seem to be falling apart, give them another few minutes in the pan.
Enjoy your delicious Chocolate Banana Muffins warm or at room temperature. They’re best shared with friends and family!

Notes

Tip 1: For ultra-moist, delicious muffins, use Dutch-process cocoa powder. Regular cocoa powder makes them drier.

Tip 2: Use any flavor chocolate chips you like; I typically use dark chocolate with semi-sweet mini chips.
Tip 3: I recommend Honey Vanilla Greek yogurt (Greek Gods®) for these muffins. Avoid low-fat or non-Greek yogurt; the results aren’t the same. The creamier and thicker the yogurt, the better the muffins taste.
Tip 4: Store in an airtight container in the fridge for up to three days. When ready to serve, microwave for 15 to 20 seconds.