Amongst the COVID-19 crisis, one thing has been looking up: people have been cooking from home! I’m excited to see so many people try out new recipes, organize virtual potlucks and cookoffs, and just to see people coming together over food! Even though these are scary times, food is something that can bring people together and make them feel comforted.
Speaking of comfort, there are very few recipes that can be more comforting than Banana Bread or these Banana Chocolate Muffins. These muffins are great for portion control and can be made with just a few everyday pantry ingredients.
A Few Additions to Enhance a Traditional Recipe
While I’m not the biggest fan of plain banana bread, I am a fan of banana bread with chocolate in it. The melted chocolate adds such a nice texture and breaks up the standard, homogenous batter, which makes it really more enjoyable for me! Plus, anything with chocolate in it is already way better!
I also like to add a bit of crunch to this with some pecans. Again, this adds a bit more texture and a mild nutty flavour to what would be a plain banana bread! If you don’t like pecans, you can try substituting walnuts or even almonds.
Individual Sizes are Perfect for Portion Control
While I do enjoy a traditional loaf-style banana bread, I often find that it can get a bit stale or weirdly gooey before David and I polish it off (shocking I know!).
So instead of a loaf, I really prefer to make these Banana Chocolate Muffins instead. Not only do these little muffins stay fresher longer, they take WAY less time to cook, and can be frozen/defrosted for convenience!
Check out my recipe below for these delicious and comforting Banana Chocolate Muffins! And don’t forget to stay safe and stay home! 🍌❤️
Get the Recipe!
Banana Chocolate Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 medium bananas mashed
- ½ cup brown sugar
- 2 tablespoons coconut oil melted
- ½ cup Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chopped (or substitute dark chocolate chips)
- 12 pecan halves optional
- Preheat the oven to 375 degrees F. Line a large muffin tin with paper muffin liners and set aside.
- Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg to a large mixing bowl and whisk to combine.
- Peel the bananas and add them to a separate large bowl. Use a fork to mash them into a chunky paste. Then add the brown sugar, coconut oil, Greek yogurt, eggs, and vanilla to the bananas and whisk to combine.
- Add ½ of the banana mixture to the dry ingredients and mix to combine. Add the chocolate, followed by the rest of the banana mixture and mix until the batter just comes together.
- Use a ¼ cup measure to fill each well of the muffin tin with the batter. Make sure to only fill the batter to ¾ of the well, to allow the muffins to rise as they bake. Top each muffin with a pecan half (if desired) and bake for 22-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Serve warm from the oven and enjoy!