Dark Chocolate Banana Muffins

This is another scrumdeliciousness that my sister and I made this Mother’s Day weekend. She loves my banana bread so I decided to make it for her and take it up a notch. We made some Dark Chocolate Banana Muffins and they were delicious!

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I may have taken a few days off from the blog for Mother’s day but I didn’t take any time off from the kitchen. I love teaching my sister to cook and bake.  Although, it can be a little challenging to teach a moody teenager to cook. She did very well though. She actually made the Coconut Cheesecake (with my supervision.)

We were busy this weekend and I will share all the stuff with made with you.

The muffins came out perfectly, so soft and moist! Dark chocolate and banana is a great flavor combination. These muffins can also be easily made into a bread. Just pour the batter into a 9-inch bread pan and enjoy.

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Dark Chocolate Banana Muffins
Serves: 12 muffins
  • ½ cup butter, unsalted and softened
  • ¾ cup of light brown sugar
  • 3 eggs, room temperature
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 medium bananas
  • 4 oz Ghirardelli dark chocolate bar
  1. ~ Preheat the oven to 350 degrees and grease a muffin pan.
  2. Cream butter and brown sugar in a large mixing bowl until light and creamy.
  3. Add eggs, one at a time beating well after each egg.
  4. Melt the chocolate in the microwave at half power for about 2 minutes, stirring every 30 seconds.
  5. Beat in melted chocolate, vanilla and one banana until incorporated.
  6. Mix in flour, baking soda and salt on low speed.
  7. Mush the second banana and fold it in the batter.
  8. Divide the batter between the muffin pan cups (about ¾ full) and bake for 20-22 minutes.
Recipe from Lyuba @willcookforsmiles.com

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  1. says

    These are looking just great!
    I have not idea why but I stopped getting mails from you regarding new posts.
    I will try to re-subscribe

  2. says

    YUM! These look so delicious! I have some bananas now I need to use for banana bread but I might have to try these instead! I hope you will check out my blog!

    • lyuba says

      I”m so glad you liked it! Espresso powder sounds like a very good addition.
      That’s a pretty big difference :) We only got 12 with may be a tablespoon of batter left. I wonder if I fill it more, may be?

  3. Tally says

    I made these yesterday and was a success. The proportion of the ingredients was very well balanced and the muffins baked through just fine. The baking time was also pretty accurate. I only had one banana so I didn’t have banana chunks in the muffins. I want to try to bake the batter as a whole cake next time and make a layered chocolate mousse cake because the texture of the muffins was dry enough to welcome the moist mousse and it did not crumble when torn open by hand so it would cut easily in thin layers.
    Thanks for sharing your recipe and good luck with exploring new ones!


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