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Dark Chocolate Chip Muffins

I don't know about you, but I love all things chocolate. This dark chocolate chip muffin hit the spot!


  • You may have to adjust the milk. Cocoa powder makes the batter thick, so after you add the initial 1 1/4 cup of milk, only add an extra tablespoon at a time, to thin it enough that the batter will easily go into the muffin liners.

  • Flax egg- a flax egg is 1 tbsp flaxseed meal + 3 tablespoons water let sit for 10 minutes to gel

Yield: 12 muffins|Prep time: 15 minutes|Cook time: 18 minutes|Total: 33 minutes


1 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 flax egg

1/3 cup non-dairy sour cream

1 1/2 cups ripe banana (mashed)

1 ¼ cup almond milk

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 cup dark cocoa powder

2 1/4 cups unbleached all-purpose flour

1 1/4 cups dark chocolate chips, divided


1. Preheat the oven to 350 degrees. Line muffin pan with 12 liners.

2. With a hand mixer or stand mixer, beat the butter and sugars until creamy. Add the flax egg, sour cream, banana, milk, and vanilla and beat again.

3. In a medium mixing bowl, whisk together the cinnamon, salt, baking powder, baking soda, cocoa powder, and flour. Slowly add this to the banana mixture until all is combined. Do not over-mix.

4. Fold in 1 cup of dark chocolate chips into the batter gently. Spoon the batter evenly into the liners.

5. Sprinkle the remaining chocolate chips on top of the muffins. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

6. Remove and let cool in the pan for 2 minutes, then remove the muffins from the pan and place on a wire rack until cooled.

7. Store in a tightly sealed container. Microwave 1 muffin for 10 seconds to reheat.


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