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–+ servings
These Chocolate Cherry Banana Bread Muffins are loaded with fresh, plump cherries. They're a perfect way to use up your extra bananas while fresh cherries are in season!

Chocolate Cherry Banana Bread Muffins

These Chocolate Cherry Banana Bread Muffins are loaded with fresh, plump cherries. They're a perfect way to use up your extra bananas while fresh cherries are in season!
Author Amber Brady
Yields 12 muffins

Ingredients

  • 2 large overripe bananas, mashed
  • ⅓ cup (75 g) coconut oil, melted and cooled
  • 1 large egg
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
  • ¼ cup (20 g) cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups (231) chopped fresh cherries

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Place cupcake liners in (or spray) a 12-cup muffin tin and set aside.
  • Using an electric or stand mixer, beat together banana, coconut oil, egg and sugars until well combined.
  • Sift in flour, cocoa powder, baking soda, baking powder, and salt; mix until just combined. Fold in cherries by hand.
  • Divide batter evenly between 12 muffin cups. Bake 20 minutes, or until a toothpick inserted comes out clean.
  • Cool a few minutes in the muffin tin, then transfer to a wire rack to finish cooling. Store extras in an airtight container, or freeze for later!

Notes