Double-Chocolate Banana Muffins
Bakery-style, deep chocolate, tender — but sweetened only with banana and maple. The kind that vanishes off the cooling rack.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 ripe bananas, mashed
- 1/3 cup (80 ml) pure maple syrup
- 2 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1/2 cup (120 g) Greek yogurt
- 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1/2 cup (50 g) cocoa powder
- 1 1/2 tsp baking soda, pinch salt
- 1/2 cup no-sugar-added dark chocolate chips
How to make it
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
Whisk bananas, maple, eggs, coconut oil, yogurt and vanilla.
Combine flour, cocoa, baking soda and salt; fold into wet until just mixed. Fold in most of the chocolate chips.
Divide between cups; top with remaining chips.
Bake 18–22 minutes until domed and springy. Cool 5 minutes in the tin.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Double-Chocolate Banana Muffins
Bakery-style, deep chocolate, tender — but sweetened only with banana and maple. The kind that vanishes off the cooling rack.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup (80 ml) pure maple syrup
- 2 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1/2 cup (120 g) Greek yogurt
- 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1/2 cup (50 g) cocoa powder
- 1 1/2 tsp baking soda, pinch salt
- 1/2 cup no-sugar-added dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Whisk bananas, maple, eggs, coconut oil, yogurt and vanilla.
- Combine flour, cocoa, baking soda and salt; fold into wet until just mixed. Fold in most of the chocolate chips.
- Divide between cups; top with remaining chips.
- Bake 18–22 minutes until domed and springy. Cool 5 minutes in the tin.
