Extra-Fudgy Dark Chocolate Banana Bread Muffins with Walnuts
Sophia Li
Banana Muffins
Fudgy dark chocolate banana muffins studded with walnuts and a sprinkle of sea salt—pure comfort.
Nutrition (per serving)
These muffins are the sort of recipe I make when ripe bananas need a purpose and chocolate cravings demand a remedy. They’re extra fudgy thanks to dark cocoa and generous chopped dark chocolate, but they still have that banana-bread warmth — tender crumb, caramelized edges, and crunchy walnut bites throughout.
They come together quickly and are great for breakfast, an afternoon pick-me-up, or dessert with a scoop of ice cream. I love finishing them with a tiny pinch of sea salt to highlight the chocolate; they keep well and even taste better the next day.
Ingredients
- All-purpose flour:1 3/4 cups
- Unsweetened dark cocoa powder:1/2 cups
- Baking soda:1 tsp
- Baking powder:1/2 tsp
- Salt:1/2 tsp
- Granulated sugar:3/4 cups
- Light brown sugar, packed:1/2 cups
- Mashed ripe bananas:1 1/2 cups
- Eggs:2 pieces
- Unsalted butter, melted:1/2 cups
- Plain Greek yogurt:1/3 cups
- Vanilla extract:1 tsp
- Espresso powder (optional):1 tsp
- Dark chocolate chips or chopped dark chocolate:6 oz
- Chopped walnuts:1/2 cups
- Coarse sea salt (for sprinkling):1/4 tsp
- Paper muffin liners:12 pieces
Instructions
-
Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
-
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
-
In a separate bowl, whisk the granulated sugar, brown sugar, eggs, mashed bananas, melted butter, Greek yogurt, vanilla, and espresso powder until smooth.
-
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined — don’t overmix.
-
Fold in 4 oz of the dark chocolate and the chopped walnuts, reserving a handful to sprinkle on top of the muffins.
-
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Top each with remaining chocolate and walnuts.
-
Bake for 18–22 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out with a few moist crumbs.
-
Remove from the oven and immediately sprinkle each muffin with a tiny pinch of coarse sea salt.
-
Let the muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely.
-
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips & Notes
- Use very ripe bananas (lots of brown spots) for the best banana flavor and natural sweetness.
- If you don’t have Greek yogurt, sour cream or buttermilk works fine — they keep the muffins tender and moist.
- Don’t overmix the batter; a few streaks of flour are okay and help ensure a tender crumb.
- For extra fudginess, press a small piece of chopped dark chocolate into the top of each muffin before baking.
