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Chocolate Banana Muffins

These moist, tender muffins are made with dark, spotted bananas that add natural sweetness and richness, complemented by melty chunks of dark chocolate. The batter is mixed simply and baked until golden on top, resulting in a dessert-like breakfast treat with a fluffy crumb and gooey pockets of chocolate.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 overripe bananas dark spotted for maximum sweetness and moisture
  • 1/2 cup melted butter or melted coconut oil for dairy-free version
  • 2 eggs or mashed avocado/flaxseed meal for egg-free
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar or honey/maple syrup, reduce liquids if using syrup
  • 1 teaspoon baking soda
  • 1/2 cup dark chocolate chunks roughly chopped or chips

Equipment

  • Muffin tin
  • Mixing bowls
  • Fork or potato masher
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well.
  2. Peel the bananas and mash them thoroughly in a large bowl with a fork or potato masher until they are dark, glossy, and smooth with some streaks of banana flesh.
  3. Pour the melted butter into the mashed bananas and add the eggs and vanilla. Whisk everything together until the mixture is well combined and slightly frothy, about 30 seconds.
  4. In a separate bowl, whisk together the flour, brown sugar, and baking soda to ensure even distribution of dry ingredients.
  5. Gradually pour the dry mixture into the wet banana mixture, folding gently with a spatula until just combined. Do not overmix—some lumps are okay.
  6. Gently fold in the chopped dark chocolate chunks, ensuring they are evenly scattered throughout the batter.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Tap the tray lightly on the counter to settle the batter and eliminate air bubbles.
  8. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out with moist crumbs. If they brown too quickly, tent with foil.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
  10. Serve these moist muffins slightly warm or at room temperature—perfect for breakfast, snack, or dessert.

Notes

For dairy-free muffins, substitute melted coconut oil for butter. Feel free to add a pinch of sea salt on top before baking for a salty-sweet contrast. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.