Chocolate Banana Muffins-The Little Shop of Olive Oils

Chocolate Banana Muffins


  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 ripe bananas, mashed
  • ½ cup Premium Extra Virgin Olive Oil
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon Raspberry Dark Balsamic Vinegar
  • ½ cup sour cream or Greek yogurt
  • 1 cup semi-sweet chocolate chips, plus extra for topping if desired


  • Preheat your oven to 350ºF (175ºC) and line a muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
  • In a large bowl, beat together the mashed bananas, EVOO, and brown sugar until well combined.
  • Add the eggs, one at a time, beating well after each addition, then stir in the balsamic.
  • Fold in the sour cream or Greek yogurt into the banana mixture.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  • Fold in the chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full. Sprinkle additional chocolate chips on top if desired.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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