This is a riff on the Whole Wheat Banana Nut Muffins by Sally’s Baking Addiction that strips away some of the ingredients while also adding some extras like cocoa butter and cacao nibs for a fruitier and more chocolatey taste.

Bowl 1 Ingredients

2 cups flour

1/2 cup oats

1tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cocoa powder

1 tsp cocoa butter

Bowl 2 Ingredients

1 1/2 cups banana (about 3)

1/3 cup coconut oil

1/3 cup sugar

1/2 cup cacao nibs

1/2 cup chocolate chips

Bowl 3 Ingredients

1/2 cup milk

3 large eggs


Preheat oven to 425°F (218°C). Prepare muffin liners and pan for 15 muffins.

Mix the ingredients in Bowl 2 together in a gently heated double boiler in the order that they are listed.

Whisk the contents of Bowl 1 and slowly combine the two bowls.

Beat the eggs and milk of bowl 3 and combine the contents of all three bowls until smooth.

Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F.

Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.

Chocolate Banana Muffin Recipe