Get ready to fall in love at first bite with these Dark Chocolate Banana Bread Muffins! Imagine the rich warmth of banana bread mingling with the irresistible decadence of dark chocolate, all wrapped up in a soft, handheld muffin. These muffins are impossibly moist, packed with flavor, and just the right amount of sweet for breakfast, snack time, or dessert. I’ve made this recipe more times than I can count, and every batch disappears faster than the last. Whether you’re a long-time banana bread devotee or simply on the hunt for a treat that feels both indulgent and wholesome, this bake delivers on all fronts.

Ingredients You’ll Need

Dark Chocolate Banana Bread Muffins Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how the simplest ingredients can work everyday magic in your kitchen. Each component here is essential, contributing to the tender crumb, bold chocolate punch, and beautiful rise that every batch of Dark Chocolate Banana Bread Muffins deserves.

Ripe Bananas: The riper, the better — they’ll bring natural sweetness and a luscious, moist texture.
Melted coconut oil or butter: Both options guarantee tender muffins; coconut oil offers a subtle tropical note, while butter gives classic richness.
Brown Sugar: Adds depth, caramel undertones, and helps lock in moisture.
Large Egg: Binds the batter together, creating structure and softness.
Vanilla Extract: A splash goes a long way toward rounding out all the flavors.
All-Purpose Flour: The reliable foundation for a sturdy yet fluffy crumb.
Whole Wheat Flour: Lends a bit of nuttiness and extra fiber; swap for more all-purpose if you’d like a lighter muffin.
Unsweetened Cocoa Powder: For an irresistibly chocolatey color and taste!
Baking Soda: Gives your muffins that classic rise and airy feel.
Salt: Essential for enhancing sweetness and balancing flavors.
Plain Greek Yogurt or Sour Cream: Delivers a super-moist crumb without heaviness.
Dark Chocolate Chips: Big pockets of melty chocolate goodness in every bite—don’t skip the extra sprinkle on top!

How to Make Dark Chocolate Banana Bread Muffins

Step 1: Prep the Muffin Tin & Oven

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a light greasing if you prefer your muffins with a crispier edge. This step ensures your muffins release easily and bake with those perfectly domed tops we all crave.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, add the mashed bananas, melted coconut oil (or butter), brown sugar, egg, and vanilla extract. Whisk these together until the mixture turns glossy and smooth—think of it as the flavor base for your Dark Chocolate Banana Bread Muffins. Next, stir in the Greek yogurt or sour cream until everything is beautifully combined—this gives an extra creamy touch you’ll notice in every bite.

Step 3: Combine Dry Ingredients

Grab a separate bowl and whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, and salt. This simple step ensures even distribution, so no one gets a bite of unmixed cocoa or an extra-salty surprise. The color should look deeply cocoa-rich, setting the stage for those dark chocolate undertones.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, gently stirring just until the batter forms. No need to overmix; stop as soon as it’s combined, and the flour streaks disappear. A light touch keeps your muffins super tender and fluffy.

Step 5: Add the Chocolate Chips

Fold in the dark chocolate chips, savor the anticipation, and maybe sneak a few for yourself—this takes your Dark Chocolate Banana Bread Muffins into full-on treat territory. For even more chocolate in every bite, use mini chips or add chopped walnuts for extra crunch if the mood strikes.

Step 6: Fill the Muffin Cups

Scoop the batter evenly into your prepared muffin tin, filling each cup about 3/4 full. If you’re after bakery-style flair, sprinkle a few extra chocolate chips on top of each muffin. This not only boosts the chocolate factor but makes every muffin look extra special.

Step 7: Bake and Cool

Slide the tray into the oven and bake for 18 to 22 minutes, or until a toothpick comes out mostly clean (a moist crumb or two is fine—these muffins are rich!). Let the muffins rest in the tin for about 5 minutes before transferring to a cooling rack; this little pause lets the muffins finish setting and makes them easier to handle.

How to Serve Dark Chocolate Banana Bread Muffins

Garnishes

For that finishing touch, a sprinkle of flaky sea salt right after baking unlocks the chocolate flavor and adds a subtle hint of sophistication. You can also dust with a little powdered sugar or add extra banana slices on top for a sweet, homemade vibe.

Side Dishes

Pair your Dark Chocolate Banana Bread Muffins with a cup of strong coffee, an oat milk latte, or a tall glass of cold milk for a dreamy breakfast or afternoon pick-me-up. If you’re serving brunch, a platter of fresh berries or sliced oranges brightens up the table and complements the rich, chocolatey flavors.

Creative Ways to Present

Turn your muffins into mini dessert “cakes” by topping with a dollop of whipped cream or vanilla Greek yogurt. For gatherings, pile them high in a rustic basket or arrange them on a tiered stand with fresh flowers. You can even split them open and fill with a scoop of your favorite ice cream for an unforgettable treat!

Make Ahead and Storage

Storing Leftovers

Keep any extra Dark Chocolate Banana Bread Muffins in an airtight container at room temperature for up to 2 days. For slightly longer freshness, store them in the fridge; they’ll stay moist and delicious for around 4 days. If stacking, place a piece of parchment or wax paper between layers.

Freezing

These muffins freeze beautifully. Once completely cooled, wrap each in plastic wrap and stash them in a freezer-safe bag or container. They’ll be perfectly fresh for up to 2 months—just grab one whenever a craving strikes!

Reheating

To enjoy that just-baked warmth, microwave a muffin (from room temp or thawed) for about 15–20 seconds. You can also pop them in a 300°F oven for 5 minutes to restore that irresistible, slightly gooey chocolate center.

FAQs

Can I substitute all-purpose flour for the whole wheat flour?

Absolutely! If you want an even softer, more cake-like muffin, swap the whole wheat flour for additional all-purpose. You’ll lose a touch of nuttiness and fiber, but the muffins will still be incredibly delicious and moist.

Are Dark Chocolate Banana Bread Muffins healthy?

While these muffins feel totally decadent, they’re made with wholesome ingredients like bananas, Greek yogurt, and whole wheat flour (if you use it). They’re lower in sugar than most bakery treats and deliver a good balance of nutrients for a snack or breakfast.

Can I add nuts or other mix-ins?

Of course! Chopped walnuts, pecans, or even dried cherries are fantastic stirred into the batter with the chocolate chips. Just keep total mix-ins to about 1 cup so your batter doesn’t get overcrowded.

What’s the best way to mash bananas?

The easiest method is a fork if you want a few rustic chunks, or use a potato masher for a silky-smooth base. Just make sure your bananas are super ripe for the best natural sweetness and easiest mashing!

Can I make mini muffins with this recipe?

Definitely! Simply reduce the baking time to 10–13 minutes and check for doneness with a toothpick. Mini muffins are perfect for school lunches, parties, or as a bite-sized treat to stash in the freezer.

Final Thoughts

If you try just one muffin recipe this month, make it these Dark Chocolate Banana Bread Muffins. They’re rich, balanced, and so easy—the kind of recipe you’ll come back to every time you have a few overripe bananas on the counter. Let your kitchen fill with the heavenly aroma of baking chocolate and bananas, and treat yourself to something truly special!

Dark Chocolate Banana Bread Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of Dark Chocolate Banana Bread Muffins. These moist and chocolatey treats are perfect for breakfast or as a snack, combining the goodness of bananas with the richness of dark chocolate.

Ingredients

Scale

Wet Ingredients:

3 ripe bananas (mashed)
1/3 cup melted coconut oil or butter
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt or sour cream

Dry Ingredients:

1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips (plus extra for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat oven to 350°F (175°C) and prepare a muffin tin.
Mix wet ingredients: In a bowl, combine mashed bananas, melted coconut oil, brown sugar, egg, and vanilla. Add Greek yogurt and mix.
Combine dry ingredients: In another bowl, whisk flours, cocoa powder, baking soda, and salt. Gradually fold dry ingredients into wet mixture.
Add chocolate chips: Fold in dark chocolate chips.
Bake: Divide batter into muffin cups, top with extra chocolate chips, and bake for 18–22 minutes.
Cool and serve: Let muffins cool before enjoying!

Notes

You can substitute whole wheat flour with more all-purpose flour for a lighter texture.
Add chopped walnuts for crunch or use mini chocolate chips for more even distribution.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American