Banana Muffins with Olive Oil and Dark Chocolate.
It’s muffin Monday! Let’s make that a thing.
The good news is that I’m sort of already making it a thing. Every Monday I’ve been making a batch of muffins for Max (read: Eddie and I, at like 9PM once Max is asleep and we’re blowing through our DVR) to snack on throughout the week. It’s not quite margarita Monday, but maybe it’s sort of close for this season of life?
I freaking love banana muffins. It’s no secret that I obviously love everything banana – be it the fruit itself, bread, smoothies made with frozen ones or banana pops dipped in chocolate and peanut butter.
But the real truth is that muffins come in first place. They are SO easy to make. They don’t need to bake for 60 minutes and cool for nearly as long like banana bread does. They can be thrown together and made in 30 minutes. They are an easy, portable snack, albeit one with a few crumbs, but nothing like an actual slice of banana bread crumbling all over the place.
And THEN when you add olive oil and dark chocolate (oh, hi antioxidants), they are practically a health food. I love the way this works.
I adore the olive oil here. It’s SIMPLE. Hugely simple. I often make muffins with coconut oil which requires me to melt it first – unless I guess, I stuck it outside in the garage overnight or something. But olive oil is always on my counter and such an easy hack. And I don’t find there to be any bitterness in the muffins. They taste as wonderfully delicious to me as they always do.
Plus, the chocolate makes everrrrrything better. I just chop up some dark chocolate (around 80%) that I have hanging out in my pantry, but chocolate chips would surely work too.
If you have any of those. And don’t eat them straight from the bag with a spoonful of peanut butter like a psycho.
I know nothing about that.
The little itty bitty banana slice on top? It has to be sliced THIN. Super thinly sliced. If it’s too thick, it will weigh down your muffin and sink the entire thing.
I don’t know anything about that either. (It might have happened four times before realizing my slices were overzealously thick.)
I’ve also been enjoying these muffins in the afternoon with some yogurt and fruit. It’s just enough sweetness that it tastes like dessert. Speaking of, Max calls this “banana cake.” He also calls my blueberry breakfast cookies “blueberry cake.” I think he had both of those things a week after eating birthday cake at a party? So he must have thought it was similar. And it just stuck.
I pretty much want to eat him up on the daily.
Now HERE’S a question. What kind of butter should be slathered on chocolate chunk banana muffins? I’m thinking we need a salty version. Something with toasted almond or pistachio or maybe honey sea salt? Give it all to me.
Banana Muffins with Olive Oil and Dark Chocolate
- 2 cups whole wheat pastry or all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup olive oil
- 3 large bananas, mashed
- 2/3 cup milk
- 6 ounces high-quality dark chocolate, chopped
- Preheat the oven to 350 degrees F. In a bowl, whisk together the flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners.
- In a large bowl, whisk the egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, olive oil and bananas, whisking again until combined. Gradually add in dry ingredients, mixing until just incorporated. Stir in the milk and mix until just combined. Fill each muffin liner 2/3 of the way full with batter (I use a 1/4 cup measure to get the muffins to be of equal size). If you’d like, you can place a very thinly sliced banana slice on top of the muffin before baking.
- Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Remove and let cool until cool to the touch.
Did you make this recipe?
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I appreciate you so much!
Look at those melty bits!
p.s. howsweeteats was nominated for the best food blog over at the bloglovin’ awards! i would love your vote and heart you mucho. xoxo]
61 Comments on “Banana Muffins with Olive Oil and Dark Chocolate.”
Oh my, oh my, oh MY! These muffins were clearly created just for me! Yes, PLEASE!
That muffin pan is SO cute!! Where did you get it from/what brand is it?
thanks! got it from anthropologie!
Those are the best looking Banana Muffins with Olive Oil and Dark Chocolate I have ever seen!
All of your recipes are wonderful.
Where did you get that muffin pan?
thanks kathy! i got the pan at anthropologie.
Honey sea salt… oh yes. Gonna go with that option. That sounds perfect. My life is also not even close to margarita Mondays . Lol. But is it sad or awesome that I like the idea of muffin Monday WAY more anyway?
i’m with ya!
Yes!!! All of these things! I have such a soft spot for banana bread/muffins (something I remember fondly from my childhood). These look awesome!
I just made a salted cocoa cashew butter and it would be PERFECT with these muffins!
sounds SO good!
Wow! These look delicious! I’m a huge fan of banana muffins too, so these are right up my alley! I can’t wait to try out the recipe!
XO – Sarah
Omg I LOVE using olive oil in baked goods…there’s something about the subtle flavor it brings out in the sweetness of a recipe that makes it so delicious! Of course, if something calls for butter I’ll use butter, but it’s fun to use the oil for a lightened up version or a different taste. AND dark chocolate. ALWAYS. :)
i totally agree!
WOOT! woot Woot! congrats on the nomination. Let’s celebrate with beaucoup muffins. I will definitely indulge in peanut butter slathering.
So down for muffin Monday! This combo looks to die for.
I absolutely love this recipe. Simple and easy but delicious at the same time.
I voted, I cut a Ghirardelli baking bar up into chunks and now I’m going to buy some Banana’s .
These look amaaazing. Can I use them as an excuse to buy that pan from Anthro? ;)
I voted for you! Good luck!
Thanks you very much for this delicious and healthy food.
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Wow, that muffin pan is stunning, and of course the muffins look delicious too ;-) I would smear some coconut butter or salty almon butter on them! :-)
ps. voted for you! :-)
pps: where did you get your muffin pan? It looks so cute!
These look amazing, but when do I put in the chocolate? I have read it about 10 times and I feel like I’m missing it. Is it before or after the milk? Does it matter?
Thank you for everything, your recipes are delicious!
I wondered about that too! I folded in my chocolate at the last moment just before I put the batter in the muffin pan. I doubt that it makes much difference.
We’ll see what Jessica has to say :-)
You are not alone! The recipe doesn’t say when to add the chocolate but I went with Rob’s decision.
Hey girl this looks so good! Yummy!
These sound amazing! Have you used Avocado Oil in any of your baked goods? I’ve been using it for general cooking and think it might be as good or better in this recipe. As for a spread, how about almond butter or cashew butter slathered all over one (or more!) of these hot from the oven. ***drool***
I’d ask where the pan is from, but since I was beaten to the punch…THAT BANANA SLICE. <3 What a perf muffin. (And congrats on the nom! from bloglovin' that is lol)
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First, these look really good!
Second, whenever I need to melt coconut oil for baking, I put it in a clran, heatproof bowl (I use a cereal bowl), and set it on the burner with the oven vent whIle the oven is preheating. Usually by the time I’m ready to add the oil into my recipe, it’s melted enough to measure. Any extra goes back in the original container.
This is definitely a recipe to try with my daughter now that she enjoys baking – dark chocolate and bananas are her two favorites.
Monday muffins are definitively a thing! I used to be a grad student RA at an undergrad dorm in grad school, and every Sunday I would make muffins to bring around on Monday. I made a different recipe every week of the year, and tried all sorts of new recipes. By the end of school, I’d made over 10,000 muffins. So many muffins! But it’s a very fun tradition to start the week.
Banana and dark chocolate that has to be a match made in heaven. Monday muffins I’ll take to that:)
Hello! This recipe is mouth-watering! One can never go wrong with chocolate and banana! >< I would love to try this next time, thank you for posting it! I too have my own blog about sweets recipes ( visit my sweets blog here >w< ). I would be happy if you would come visit it sometime. ^^
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Justin’s Maple Almond Butter is DELICIOUS on banana chocolate chip muffins ~ I think it’s that little bit of saltiness that does it for me!
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I’ve made these 3 times and got rave reviews each time — such a good recipe! Thanks so much!
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Hi Jessica! These look amazing. I’m planning to make these in mini muffin tins. How long would you suggest baking them for?
Thanks so much!!
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I made these with my kids yesterday and they were gone by last night. First thing this morning, they wanted to make them again! Great recipe! I’m planning to share the recipe on my blog and link to your blog – hope that’s OK – this recipe is too good not to share! 🙂
So I turned these into a no sugar added Paleo (really Whole30 if you can overlook them not being in the “spirit” of it) delight and they are beyond amazing. Thanks for the awesome recipe inspiration! I posted about them on my blog if you have a second to check them out: http://piesandplots.net/no-sugar-added-paleo-banana-muffins/
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I don’t know that I’ve ever commented on this recipe, but it’s my absolute favorite go-to banana recipe. So flavorful and delicious! My only change is that I find they need to bake longer— I usually bake for about 25 min at 375 and that seems to do the trick. Thanks for the great recipe!!
I made these today. I try to use olive oil in as many recipes as I can. I made a mess in my kitchen trying to chop the chocolate but it sure was good in the muffins. I might use chips next time but overall a great recipe
These turned out delicious. Thank you so much!
These turned out delicious! I’m happy for a healthy alternative (using olive oil) and less sugar! Thank you so much!