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Dark Chocolate Banana Muffin with soft interior and chip-studded surface.

Dark Chocolate Banana Muffins

Rich dark chocolate banana muffins made with ripe bananas, sour cream, melted butter, 70% cacao chocolate, espresso powder, and mini chocolate chips.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Dark Chocolate Banana Muffins

Ingredients

  • 2 very ripe bananas
  • 1 large egg lightly beaten
  • ½ c sour cream
  • ¼ c butter melted
  • 1 c granulated sugar
  • 1 c all-purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp espresso powder
  • 6 oz 70% cacao chocolate baking bar
  • ¾ c mini semi-sweet chocolate chips divided
  • ½ tsp vanilla extract

Instructions

Step 1: Prepare the Oven and Muffin Tin

  • Preheat the oven to 375°F.
  • Line muffin tins with paper or foil baking cups.

Step 2: Mash the Bananas

  • Place the ripe bananas in a medium mixing bowl.
  • Mash the bananas, leaving a few small chunks for texture.

Step 3: Combine the Wet Ingredients

  • Add the lightly beaten egg, sour cream, and melted butter to the mashed bananas.
  • Stir until evenly combined.

Step 4: Combine the Dry Ingredients

  • In a large mixing bowl, combine the granulated sugar, all-purpose flour, baking soda, salt, and espresso powder.
  • Stir until the dry ingredients are evenly distributed.

Step 5: Melt the Chocolate

  • Place the 70% cacao chocolate baking bar in a small microwave-safe bowl.
  • Microwave on high for 45 seconds, then stir.
  • If unmelted pieces remain, continue microwaving in 10-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
  • Set aside briefly.

Step 6: Combine the Batter

  • Pour the banana mixture into the dry ingredients.
  • Stir just until combined.
  • The batter should remain slightly lumpy.

Step 7: Add the Chocolate and Vanilla

  • Add the melted chocolate, ½ c mini semi-sweet chocolate chips, and vanilla extract to the batter.
  • Stir gently until incorporated.
  • Do not overmix.

Step 8: Fill the Muffin Cups

  • Divide the batter evenly among the prepared muffin cups.

Step 9: Add the Topping

  • Sprinkle the remaining ¼ c mini semi-sweet chocolate chips evenly over the tops of the muffins.

Step 10: Bake

  • Bake for 15 to 20 minutes, or until the tops of the muffins appear dry and cracked.
  • The traditional toothpick test may not be reliable because of the melted chocolate and chocolate chips in the batter.

Step 11: Cool

  • Remove the muffins from the oven.
  • Allow them to cool in the pan for several minutes.
  • Transfer the muffins to a wire rack to cool further before serving.

Notes

To make these Dark Chocolate Banana Muffins gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend suitable for muffins. Confirm that the chocolate baking bar, mini chocolate chips, espresso powder, vanilla extract, baking soda, sugar, sour cream, butter, egg, salt, and bananas are gluten-free and free from cross-contact warnings. Some chocolate products and espresso powders may be processed on shared equipment, so check labels carefully. Use clean mixing bowls, muffin tins, liners, spatulas, measuring tools, and cooling racks to prevent gluten contamination.