Triple Chocolate Banana Muffins Recipe

Triple chocolate muffins on a wire rack.

5 from 4 votes

Triple Chocolate Banana Muffins Recipe

Ripe bananas, Greek yogurt, and a trio of chocolate come together in these Triple Chocolate Banana Muffins—soft, chocolatey, and naturally sweet with a moist crumb and a rich flavor.

Prep Time10

Cook Time17

Total Time27

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 276kcal

Author: Andrea

Ingredients

2/3 cup brown sugar packed
1/3 cup coconut oil melted
6 tbsp unsweetened cocoa powder*
6 tbsp HOT water
2 eggs
2 tsp vanilla extract
1 cup white whole wheat flour
2/3 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt OR vanilla yogurt, heaping
1 cup ripe banana (about 3 ripe bananas) mashed
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chopped

Instructions

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a standard-size muffin tin with liners; set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, and whisk until a smooth paste forms. Add to the sugar and oil; beat for 1 minute. Add the eggs and vanilla; mix until combined.
In a separate mixing bowl, whisk together the flours, baking powder, baking soda, and salt. Gradually alternate adding the dry ingredients and the yogurt and banana to the large mixing bowl. DO NOT OVERMIX. Fold in ¾ cup of the chocolate with a spatula.
Using a large scoop, fill each liner (I use a #20 scoop, which is approximately 3.5 tablespoons). Sprinkle the remaining ¼ cup of chocolate on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400 degrees Fahrenheit (204 degrees Celsius), then reduce the heat to 350 degrees Fahrenheit (177 degrees Celsius) and continue baking for 8–10 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

*I used Guittard Cocoa Rouge. You can use any high-quality cocoa powder.

-Try swirling in Nutella or adding chopped nuts for an easy twist on these muffins!

STORE cooled Chocolate Chip Banana Muffins in an airtight container on the counter for up to 3 days. If your kitchen is warm, move them to the fridge to keep the chocolate from getting too soft or melting.

To FREEZE, wrap each muffin in plastic wrap and place in a zip-top freezer bag or airtight container—they’ll keep for up to 2 months. To REHEAT, microwave for 20–30 seconds or let them sit at room temperature for a quick grab-and-go snack.

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