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We seem to always have ripe bananas on our counter and I actually don’t mind because it gives me an excuse to use them in baked goods such as these double dark chocolate banana muffins!
When we were growing up, my mom would always make banana bread.
It’s one of those smells that bring you back to childhood.
My dad’s favorite bread is banana bread and if I know I’ll be seeing my parents when I’m baking up something with ripe bananas, I’ll almost always bake my dad his favorite banana bread.
However, this time, when I had ripe bananas, I was really craving dark chocolate and banana combined.
There is something about chocolate and bananas that really gets me drooling.
What if I don’t have ripe bananas?
You can actually bake them in the oven to ripen them!
Place the unpeeled bananas onto a foil-lined baking sheet and bake for 300 degrees Fahrenheit for 15-20 minutes until they’re black on the outside.
How ripe do they bananas have to be?
Pretty ripe. Almost all black but some yellow/brown spots are fine.
You just want them as ripe as possible because that’s the best flavor!
What is the texture of this muffin?
SO tender and moist.
The banana really adds a lot of moisture into these muffins to help keep them moist and not dry at all.
Can I use regular cocoa powder?
You can, but dark cocoa powder would be best.
Can I use all-purpose flour instead?
Yes.
Can I use another kind of oil?
You can, I suggest a neutral tasting one like grapeseed oil or avocado oil.
Definitely don’t use olive oil or canola or vegetable oil.
Do I have to have all ingredients at room temperature?
If you’re using melted coconut oil then yes.
Cold ingredients going into the batter with the coconut oil will re-solidify it.
However, it’s just best practice to have ingredients at room temperature when baking!
Is there a substitute for Greek yogurt?
I haven’t tried with a substitute so no.
Why do you bake at such a high temperature?
It gives the muffins its initial blast of height.
The high temperature gives the iconic bakery-style domed muffins because of the high temperature and how it activates the baking soda.
Do I have to bake it at such a high temperature initially?
If you want to have a high dome of muffins, then I highly suggest it!
These double dark chocolate banana muffins look like they came out of a bakery!
Other banana recipes you may like:
- Biscoff crunch banana bread
- Healthy coconut banana bread
- Banana peanut butter chocolate chip muffins
- Breakfast cookies
- Carrot cake banana bread
Double Dark Chocolate Banana Muffins
Equipment
Ingredients
- 3 ripe bananas, mashed
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ¼ cup (55 g) coconut oil, melted
- ½ cup (100 g) plain greek yogurt, room temperature
- 1 cup (120 g) whole wheat flour
- 1 ¼ teaspoon baking soda
- ½ cup (43 g) dark cocoa powder, sifted
- ½ teaspoon kosher salt
- ⅔ cup (120 g) dark chocolate chips, more for topping
Instructions
- Preheat oven to 425 °F (218 °C). Line a muffin pan with muffin liners and lightly spray them with cooking spray. Set aside.
- In a large bowl, mix together bananas, maple syrup, vanilla extract, egg, coconut oil, and greek yogurt. Set aside.3 ripe bananas, 4 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 large egg, 1/4 cup (55 g) coconut oil, 1/2 cup (100 g) plain greek yogurt
- In a medium bowl whisk together flour, baking soda, cocoa powder, and salt.1 cup (120 g) whole wheat flour, 1 1/4 teaspoon baking soda, 1/2 cup (43 g) dark cocoa powder, 1/2 teaspoon kosher salt
- Carefully pour in the dry ingredients into the wet ingredients and mix until just incorporated and no flour is left at the bottom.
- Fold in the chocolate chips.2/3 cup (120 g) dark chocolate chips
- Using a large cookie scoop (or ice cream scoop), fill the muffin cups 3/4 full and add additional chocolate chips on top, if desired. Repeat until all the batter is used up. You may get more than a dozen, that’s okay.
- Bake for 5 minutes at 425 °F (218 °C) then turn down the oven to 375 °F (191 °C) and finish baking for 12 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Remove from oven and let cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
I have been making these muffins for a long time now, and they are a favorite. Moist with a lot of chocolate flavor.
Can I use cupcake lined tin instead of muffin tin?
i’m not quite sure what the difference with a cupcake tin vs. a muffin tin – i thought they were the same, haha – either way, yes, you can definitely use a cupcake tin…adjust cook time and amount of batter if the cupcake tins are a different size than muffin tins.
I’ve made this recipe many times substituting the Greek yogurt with regular yogurt, kefir, or buttermilk, and it all works great!
You mention baking powder when you’re talking about the recipe but I don’t see it in the ingredients list. Is there supposed to be baking powder in these or just the baking soda?
Sorry, I meant baking soda in the post.
Lol, these are my boys’ favorite muffins so I make them often. Yet each time I use Baking Soda (as indicated), I panic when I read Baking Powder in the text! And then I remember I did it right! Any chance you can edit the baking powder part to say baking soda? If not, that’s okay. It just cracks me up that my brain doesn’t remember that there’s no need to be concerned. Baking Soda is correct for this recipe! :)
updated!
These muffins look so fudgy!!! I’m drooling!
Thank you!
I didn’t have Greek yogurt so I substituted homemade buttermilk (a bit less than 1/2 a cup and 1/2 tablespoon of lemon juice) and they came out great! The texture was light and they were very moist. Thank you for the delicious recipe!
Oh I love this!! I’m glad they turned out!