Dark Chocolate Banana Muffins
Ultra-moist banana muffins loaded with dark chocolate and a hint of cocoa. Bakery-style domes and deep, fudgy flavor in every bite.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup mashed ripe bananas about 3 medium
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 0.33 cup unsalted butter, melted and cooled
- 0.33 cup plain Greek yogurt or sour cream
- 2 large eggs room temperature
- 1.5 tsp vanilla extract
- 1.5 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder natural or Dutch-process
- 1 tsp baking soda
- 0.75 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 tsp espresso powder optional, boosts chocolate flavor
- 0.75 cup dark chocolate chips or chopped dark chocolate 60–70% cacao
- 1 tbsp coarse sugar optional, for topping
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a 12-cup muffin pan with liners.
- Whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder in a bowl.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in granulated sugar, brown sugar, melted butter, yogurt, eggs, and vanilla until combined.
- Fold the dry ingredients into the banana mixture just until no dry streaks remain.
- Stir in dark chocolate, keeping the batter thick and lumpy.
- Divide batter among liners, filling each about 3/4 full. Sprinkle with coarse sugar if using.
- Bake 16–18 minutes, until a toothpick comes out with a few moist crumbs (melted chocolate is fine).
- Cool in the pan 5 minutes, then transfer muffins to a rack to finish cooling.
Notes
Variation: Swap half the dark chips with toasted walnuts for crunch. For extra lift, start at 400°F for 5 minutes, then finish baking at 350°F. Storage: Keep covered at room temperature 2–3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Dark Chocolate Banana Muffins flavors. All ingredient ratios and instructions are independently developed.