best Dark Chocolate Chiquita Banana Muffins Recipe

Cook Time:

20 - 40 Minutes


4 218
best Dark Chocolate Chiquita Banana Muffins Recipe
Prep Time: 10-20 minutes
Total Time: 40 minutes
Cook Time: 20 minutes
Servings: 12



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Chiquita Bananas and deep, dark chocolate create these tantalizingly rich muffins.


  • 2   whole very ripe Chiquita Bananas (yellow with brown flecks)
  • 1   large Egg, beaten
  • 1/2   cup Sour cream
  • 1/4   cup Butter, melted
  • 1   cup Sugar
  • 1   cup Flour
  • 1/4   tsp. Baking soda
  • 1/4   tsp. Salt
  • 6   oz. 70% cacao Chocolate baking bar
  • 3/4   cup mini semi-sweet Chocolate chips
  • 1/2   tsp. Vanilla

Instructions for:

best Dark Chocolate Chiquita Banana Muffins Recipe

Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups. Mash bananas in a medium bowl, leaving some small chunks. Stir in egg, sour cream and melted butter. In a large bowl combine the sugar, flour, baking soda and salt. In a small, microwave-safe bowl, melt chocolate baking bar in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth; set aside. Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in melted chocolate, 1/2 cup of mini chocolate chips, and vanilla. Divide batter among the prepared muffin cups and sprinkle each with the additional 1/4 cup mini chocolate chips for the topping. Bake at 375 degrees for 15 to 20 minutes. Muffins are done when the tops of the muffins look dry and cracked. Because of the melted chocolate chips in the muffins the traditional toothpick test may not be reliable.

Tip: Use an ice cream scooper for an easy way to fill muffin cups.

Serving Suggestions: For a different look, instead of the mini chocolate chips for the topping try chopped walnuts or pecans, or dust with powdered sugar after baking. You can create an attractive platter of Dark Chocolate Banana muffins with a variety of different toppings in the same batch.

Nutrition Information Per Serving:

Calories 270; Total Fat 15 g (Sat 8 g, Trans 0 g, Poly 0 g, Mono 1 g); Cholesterol 35 mg; Sodium 35 mg; Potassium 115 mg; Total Carbohydrates 37 g; Dietary Fiber 2 g; Total Sugars 25 g; Protein 4 g. Percent Daily Value: Vitamin A 4%; Vitamin B6 4%; Vitamin C 4%; Vitamin D 0%; Calcium 2%; Iron 6%.

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Recipe Comments

  • February 9, 2014
    Great banana flavor. Really good with nuts on top. Used Greek yogurt instead of sour cream and it turned out great.
  • July 28, 2013
    Very good, but I would use 4 oz. of chocolate instead of 6 next time. The chocolate is just a little too overpowering in this recipe.
  • March 31, 2013
    Delicious, but for me, the chocolate was too overpowering and they were heavy. Next time I make them, I may use less chocolate.
  • March 6, 2013
    These were delicious! I used 3 bananas. And used 1/4 c white flour and 3/4 cup whole wheat flour and about 1/8 cup of ground flax seeds. I also used only 1/2c sugar and used about 1oz of sweetened chocolate.
  • November 14, 2012
    This recipe is delicious!!!
  • November 27, 2011
    deborah Postler
    My son loves this recipe. He asks for it when he comes home from college and brings them back with him to share. I alered the recipe slightly using less sugar half whole wheat flour and some ground flaxseed, they come out great and are a little healthier.
  • October 27, 2011
    Tina Ellen Kayser
    Am so looking forward to trying this with minor adjustments. Organic whole wheat flour, organic dark chocolate. Thanks for the great ideas. I love, love, love healthy muffins.
  • April 13, 2011
    it must be good cuz it looks like it.
  • April 13, 2011
    Bruce Carter
    this is a good muffin my grandma made these before there delices to me
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