Banana bread. What’s not to love? Even I, a decided non-banana eater, can get behind banana bread. Especially if it contains chocolate. Step it up a level beyond the usual chocolate chip variety with these delicious banana bread muffins, which neatly encase semi-molten chocolate centers. They’re to-die-for fresh out of the oven, and while the center stays slightly gooey even when cool, they’re best warmed up in the microwave. This recipe is written to be gluten-free, but use a cup and a half of whatever flour you like or have on hand (all-purpose, whole wheat, or a blend); just increase the coconut oil/butter to 8 tablespoons if you don’t use almond flour.


Prep time: 30 minutes
Cook time: 20-25 minutes
Total time: 50-55 minutes

Servings: 12


For the chocolate center:

1/2 cup chocolate chips (milk/semi-sweet/bittersweet)
1 generous tablespoon coconut oil (or butter)
2 tablespoons almond flour (or other flour)
1 egg
scant 1/4 cup brown sugar, lightly packed

For the banana bread:

6 tablespoons coconut oil (or butter–increase to 8 tablespoons if not using almond flour)
3 large, very ripe bananas (the browner, the better)
1 egg
1/2 cup brown sugar
1 tsp vanilla
3/4 almond flour (or other flour)
3/4 cup oat flour (or other flour)
1 teaspoon baking soda
1 teaspoon cinnamon
dash of salt


1. Preheat the oven to 350°F. Place the chocolate chips and the coconut oil in a microwave-safe bowl and microwave on high in 30-second increments until melted.


Photo by Emma Delaney

Tip: chocolate tends to hold its shape even while its melting, so stir it after every 30 seconds to help smooth it out and be sure it doesn’t burn.


Photo by Emma Delaney

2. In a small bowl, mix the egg and brown sugar with a whisk (or a fork) until bubbles start to form.


Photo by Emma Delaney

3. Whisk the almond flour into the melted chocolate, then add the egg mixture and whisk until combined; it will thicken slightly as you mix. Put the chocolate batter in the fridge to firm up a bit and make it easier to handle.


Photo by Emma Delaney

Tip: make sure your chocolate is warm, not hot, when you add the egg–no one wants chocolate scrambled eggs.

4. Put the coconut oil in a medium bowl and melt in the microwave. Add the bananas and mash well with a fork.


Photo by Emma Delaney

Tip: if your bananas aren’t very brown, heat them up in the microwave for part of the time with the oil to make them easier to mash.

5. Add the egg, brown sugar and vanilla and whisk until smooth.


Photo by Emma Delaney

6. Put the dry ingredients in a separate bowl and mix with a whisk (or fork) to combine and get out any clumps.


Photo by Emma Delaney

7. Pour the dry ingredients into the wet and stir until just combined.


Photo by Emma Delaney

8. Place cupcake liners in the muffin tin (or grease with non-stick spray). Divide the banana batter evenly among the 12 cups.


Photo by Emma Delaney

Tip: a small measuring cup is perfect for pouring batter into the cups.

9. Take the chocolate batter out of the fridge and use a spoon to place about a tablespoon in the center of each muffin, pushing it down slightly into the middle.


Photo by Emma Delaney

10. Bake on the middle rack of the oven for 20-25 minutes (check them after 20 minutes), until a toothpick stuck into the middle of the banana bread (not the chocolate center) comes out clean. Let cool 10 minutes before eating devouring.


Photo by Emma Delaney

Recipe adapted from Lady and Pups