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!
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.