Description
Chocolate banana bread muffins bring rich comfort and deep satisfaction to dessert lovers. Packed with intense flavor and moist texture, each bite promises a delightful experience you’ll savor from first to last crumb.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed (about 1 ¼ cups)
- 2 large eggs
- ½ cup brown sugar (or coconut sugar)
- ½ cup plain Greek yogurt (or milk of choice)
- ½ cup dark chocolate chips (plus extra for topping)
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Liquid and Fat Ingredients:
- ⅓ cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Arrange paper liners inside the muffin tin or lightly coat with cooking spray to prevent sticking.
- Craft the dry mixture by thoroughly combining flour, cocoa powder, baking soda, and salt in a mixing bowl, ensuring even distribution of ingredients.
- Create a smooth wet foundation by whisking mashed bananas, brown sugar, melted coconut oil, eggs, vanilla extract, and Greek yogurt until the mixture achieves a uniform consistency.
- Merge the dry and wet ingredients gently, stirring until just incorporated. Delicately fold dark chocolate chips into the batter, distributing them evenly throughout.
- Portion the batter into the prepared muffin cups, filling each approximately three-quarters full. Enhance the visual appeal by sprinkling additional chocolate chips across the surface of each muffin.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center – it should emerge with a few moist crumbs clinging to it.
- Allow the muffins to rest in the pan for 5 minutes, enabling them to set slightly. Transfer to a wire cooling rack to complete the cooling process, helping the muffins achieve the perfect texture.
Notes
- Swap Greek yogurt with dairy-free alternatives like coconut or almond yogurt for a vegan-friendly version of these muffins.
- Use gluten-free flour blend to make these muffins suitable for those with gluten sensitivities without compromising texture.
- Reduce sugar content by using ripe bananas and replacing some brown sugar with monk fruit sweetener for a lower-sugar option.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation, ensuring maximum freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg