If you dream of warm, chocolatey muffins fresh from the oven, these Dark Chocolate Banana Bread Muffins are about to become your new favorite obsession. They marry the rich depth of dark chocolate with the sweet, moist crumb of classic banana bread, creating a treat that’s equally perfect for an indulgent breakfast or a guilt-free snack. The recipe is as approachable as it is delicious—with a handful of simple, wholesome ingredients, you’ll have rich, tender muffins in just about half an hour. Whether you’re a die-hard chocoholic, a banana bread lover, or just craving a bakery-style treat at home, this is a recipe you’ll want to keep close.

Dark Chocolate Banana Bread Muffins Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list is refreshingly straightforward, but every single component plays a crucial role. The bananas bring moisture and natural sweetness, while the cocoa and chocolate chips lend deep, complex flavor. These muffins come together with pantry staples that naturally complement each other for truly outstanding results.

Ripe Bananas: Go for the spotty ones—extra ripe bananas promise maximum sweetness and rich banana flavor.
Melted Coconut Oil or Vegetable Oil: Either one brings tenderness and keeps the muffins ultra-moist.
Brown Sugar: Not only sweetens but adds subtle caramel notes that deepen the flavor.
Large Eggs: They provide lift and bind everything together perfectly.
Vanilla Extract: Rounds out the chocolate and banana notes for a cozy, comforting finish.
All-Purpose Flour: This acts as the base, lending structure while keeping the crumb soft.
Whole Wheat Flour (or more All-Purpose): Adds a hint of nuttiness and a nutritional boost—feel free to sub more all-purpose if that’s all you have.
Unsweetened Cocoa Powder: Choose a good-quality cocoa for that deep, fudge-like chocolate flavor.
Baking Soda: Helps the muffins rise beautifully and keeps them fluffy.
Salt: Just a little makes all the flavors pop!
Dark Chocolate Chips or Chunks: Pockets of melted chocolate in every bite—absolute luxury!
Extra Chocolate Chips for Topping (Optional): For an irresistible, bakery-style finish on top.

How to Make Dark Chocolate Banana Bread Muffins

Step 1: Prep Your Muffin Tin and Oven

Set the stage by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or give it a light greasing if you prefer to skip the paper. This simple prep ensures your muffins pop out flawlessly once baked—no sticking, just perfect domes every time.

Step 2: Mix Wet Ingredients

In a big mixing bowl, combine your mashed bananas, melted oil, brown sugar, eggs, and vanilla. Whisk until everything’s beautifully smooth and there are no streaks of egg or oil left. This step forms your base, carrying both flavor and moisture throughout the muffins.

Step 3: Combine Dry Ingredients

In a separate large bowl, whisk together your all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking soda, and salt. Giving these a good mix first ensures the baking soda and cocoa are distributed evenly, so you’ll get nicely risen, flavorful muffins from edge to edge.

Step 4: Bring It All Together

Gradually add the dry ingredients to your wet mixture. Stir gently—just until you no longer see streaks of flour. The key here is not to overmix, which keeps the crumb delicate and tender. Then, fold in those glorious dark chocolate chips or chunks so they’re evenly scattered throughout the batter.

Step 5: Divide and Top

Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full. If you love a decadent touch, sprinkle extra chocolate chips over the top. Not only does this look extra enticing, but each muffin will have a melty, gooey burst on top after baking.

Step 6: Bake to Perfection

Pop the tray into your preheated oven and bake for 18 to 22 minutes. You’re looking for a toothpick inserted into the center to come out mostly clean—with just a few moist crumbs clinging to it. That’s the secret to muffins that are moist, never dry. Let them cool in the pan for five minutes, then move to a wire rack to finish cooling if you can resist diving in right away!

How to Serve Dark Chocolate Banana Bread Muffins

Garnishes

To make these muffins truly pop, consider a sprinkle of flaky sea salt right as they come out of the oven. It enhances the chocolate flavor and adds irresistible contrast. A dusting of powdered sugar gives a classic finish, while a tiny dollop of Greek yogurt or almond butter on a warm muffin feels positively decadent.

Side Dishes

Serve your Dark Chocolate Banana Bread Muffins with a simple fruit salad or creamy Greek yogurt for a balanced breakfast. If you’re leaning towards brunch, pair them with a hot cup of coffee or a frothy cappuccino—both bring out the richness of the chocolate and the mellow sweetness of banana.

Creative Ways to Present

For a fun twist, split the muffins in half and sandwich them with a swipe of natural peanut butter or homemade whipped cream. Stack them artfully on a tiered cake stand for a brunch spread, or pack in parchment with a ribbon for a heartfelt homemade gift. They’re also charming when sliced, toasted lightly, and topped with a scoop of vanilla ice cream as a unique dessert.

Make Ahead and Storage

Storing Leftovers

Once the Dark Chocolate Banana Bread Muffins have cooled, store them in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge, where they’ll stay moist and tender for about five days. Add a paper towel in the container to absorb moisture and prevent sogginess.

Freezing

These muffins freeze beautifully! Simply wrap each one tightly in plastic wrap or foil and place in a freezer bag. They’ll keep for up to three months. When a muffin craving strikes, just grab one and let it thaw at room temperature or give it a quick zap in the microwave.

Reheating

To revive that just-baked taste, gently warm a muffin in the microwave for 10-15 seconds or in a low oven for a few minutes. This brings back the melty chocolate and soft texture that make these Dark Chocolate Banana Bread Muffins downright irresistible.

FAQs

Can I use only all-purpose flour if I don’t have whole wheat flour?

Absolutely! You can replace the whole wheat flour with more all-purpose flour, and the muffins will still come out delicious and wonderfully tender. The whole wheat just adds a hint of nutty flavor, but it’s totally optional.

Do I have to use coconut oil, or will vegetable oil work?

Either oil works perfectly in this recipe. Coconut oil adds a subtle flavor and natural sweetness, while vegetable oil is neutral and lets the chocolate and banana flavors shine through. Just make sure your oil is fully melted before mixing in.

How do I know when the muffins are baked through?

Keep an eye on the muffins towards the end of the baking time. When a toothpick inserted in the center comes out with just a few moist crumbs (but no wet batter), they’re done. Overbaking can dry them out, so err on the side of checking early.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts or pecans add extra crunch and pair beautifully with the chocolate-banana combo. Feel free to stir in up to 1/4 cup along with the chocolate chips for added texture and flavor.

How can I make these Dark Chocolate Banana Bread Muffins refined sugar free?

Swap out the brown sugar for maple syrup or honey—they each bring their own subtle flavor notes that blend deliciously with banana and chocolate. You’ll still get moist, sweet muffins without the refined sugar.

Final Thoughts

I can’t wait for you to bite into these Dark Chocolate Banana Bread Muffins and experience just how marvelous homemade muffins can be! With deep cocoa flavor, melty chocolate, and the natural sweetness of ripe bananas, they’re sure to bring a smile whether it’s breakfast, snack time, or a treat to share with friends. Give them a try, and they just might become your most requested bake!

Dark Chocolate Banana Bread Muffins Recipe

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4.6 from 19 reviews

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

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Description

Indulge in these rich and moist Dark Chocolate Banana Bread Muffins that are perfect for a quick breakfast or a sweet snack. Packed with the goodness of bananas and dark chocolate, these muffins are sure to become a family favorite.

Ingredients

Scale

Wet Ingredients:

3 ripe bananas, mashed
1/3 cup melted coconut oil or vegetable oil
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients:

1 cup all-purpose flour
1/2 cup whole wheat flour (or more all-purpose)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips or chunks
Extra chips for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing lightly.
Mix wet ingredients: In a large bowl, combine mashed bananas, oil, brown sugar, eggs, and vanilla.
Combine dry ingredients: In a separate bowl, mix flours, cocoa powder, baking soda, and salt.
Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in dark chocolate chips.
Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
Bake: Bake for 18–22 minutes until a toothpick inserted into the center comes out mostly clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For added texture, stir in 1/4 cup chopped walnuts or pecans.
You can substitute maple syrup or honey for the brown sugar for a refined sugar–free version.

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