Mashed bananas, dark chocolate chunks, sour cream, and espresso powder come together in these rich and fudgy banana muffins.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

I wasn’t planning to bake muffins that day. Actually, I was avoiding eye contact with the fruit bowl. You know that weird banana guilt? Where you bought them with the best intentions—smoothies, oatmeal topping, the whole wellness vibe—and now they’re sitting there, all brown-spotted and slightly judging you?

Anyway, it was a Sunday. Kind of gloomy. My kid had just smeared peanut butter on the dog, and I was on cup #3 of lukewarm coffee. And then I thought—what if I turned those bananas into something decadent? Something cozy but a little indulgent?

So, I melted down some dark chocolate (because why not?), mashed the bananas, added sour cream—don’t skip this part, I’m serious—and a tiny bit of espresso powder. And boom. These Dark Chocolate Banana Muffins happened.

And just like that… my kitchen smelled like a bakery and a café had a lovechild.

Why You’ll Love This Dark Chocolate Banana Muffins Recipe?

Okay, first—these are not your average, sweet-and-safe banana muffins. These are mood muffins. Slightly dramatic, fully fudgy, and not trying to be healthy.

Real dark chocolate. Like the bar kind. Not cocoa powder pretending to be fancy.
Sour cream makes them impossibly moist and gives that subtle tang that cuts through the richness. It’s like the muffin whisperer.
Mini chocolate chips? They’re not optional. They’re the surprise crunch. The texture hero.
And then there’s the espresso powder, which doesn’t scream “coffee,” but it deepens the chocolate in a way that makes you wonder why you haven’t been doing this all along.

They’re messy. They’re imperfect. They might sink a little in the middle. But that’s part of the charm, right?

Ingredient Notes:

I get it. Sometimes recipes sound like a scavenger hunt. So let’s keep it real:

Bananas – The uglier, the better. No one wants pristine bananas in their muffins. You want them freckled and fragrant.
Sour Cream – I swear by it. But if all you’ve got is plain Greek yogurt, that’ll do in a pinch.
Dark Chocolate Bar (70%) – This is the heart of the recipe. Break it up and melt it down. No shortcuts with cocoa here.
Mini Chocolate Chips – I always keep a stash. They’re like little chocolate ninjas, hiding in every bite.
Espresso Powder – Not everyone has it, I know. But if you do, just a pinch goes a long way.
Flour, Sugar, Butter, Egg, Vanilla – The usual gang. No surprises.

How To Make Dark Chocolate Banana Muffins?

Not gonna lie—I hate overcomplicating things. I’m a “dump it in a bowl and hope for the best” kinda baker most days. These muffins play nicely with that attitude.

Step 1. Preheat the oven to 375°F and line your muffin tin. I go with paper liners because I’m lazy with cleanup.

Step 2. Mash your bananas in a bowl. Leave a few chunks if you like texture. Stir in the egg, sour cream, and melted butter. This mix looks weird, but trust the process.

Step 3. In another bowl, whisk together sugar, flour, baking soda, salt, and espresso powder. You’ll question the dry-to-wet ratio later, but it’s fine. Muffin batter is supposed to be awkward.

Step 4. Melt the chocolate bar in the microwave. I do 45 seconds, stir, and then 10-second intervals until it’s glossy. Try not to “taste-test” the whole bowl.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 5. Mix the wet and dry ingredients just until they’re combined. No need to be fussy here—overmixing ruins the vibe. Stir in the melted chocolate, vanilla, and most of the mini chips.

Step 6. Scoop the batter into the liners and sprinkle with the remaining chips. Bake for about 15–20 minutes. They’re ready when the tops crack a little and look matte, not shiny.

Don’t trust the toothpick test too much—the gooey chocolate chips will throw it off. Just give them a gentle press. If they spring back, you’re golden.

Storage Options:

They last a few days on the counter (in a covered container, obviously). But if you want to squirrel them away for emergencies (read: Mondays), toss ’em in the freezer. Reheat in the microwave for 20-ish seconds. They come back to life like magic.

Variations and Substitutions:

Want to add nuts? Chopped walnuts or pecans are great. Adds a little crunch, a little earthiness.
No sour cream? Use yogurt. Or crème fraîche if you’re fancy.
More banana flavor? Add a third banana. It’ll be a bit denser, but nobody’s mad about that.
No chocolate bar? You can use cocoa powder and butter, but it’s just not the same. Sorry.

What to Serve with Dark Chocolate Banana Muffins?

Look, they’re muffins. You don’t need anything else. But if you wanna be a little extra:

A strong cup of coffee (black or latte, you do you).
Vanilla ice cream—yes, for breakfast. I’m not judging.
A handful of raspberries to pretend it’s a balanced meal.
Or honestly? Just your favorite playlist and a quiet 10 minutes.

Frequently Asked Questions:

Can I make these gluten-free?
I haven’t tested it, but a good 1:1 GF baking flour should work. Let me know if you try!

Why do my muffins sink?
Could be overmixing or underbaking—or maybe your bananas were super juicy. They’ll still taste amazing, promise.

Can I skip the espresso powder?
Yep. You’ll lose a little richness in the chocolate, but it’s not a dealbreaker.

And there you go. Muffins that feel like a warm hug and taste like dessert had a coffee date with breakfast.

Make them. Eat them warm. Hide one for yourself before your family gets to them.
And hey—if you bake a batch, I wanna hear about it. Tag me, DM me, shout it from the rooftops. Just don’t forget the napkins.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Deliciously Moist Kentucky Butter Cake Recipe

Rich and Creamy Corn Casserole with Cream Cheese

The Pioneer Woman Knock You Naked Brownies