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Chocolate Cherry Banana Muffins

Manila Spoon
Take advantage of the freshest cherries this summer and make these delicious Chocolate Cherry Banana Muffins! Made from scratch, they can also be baked into a loaf cake. They're great for breakfast or for snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 16
Calories 206 kcal

Ingredients
 

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup banana, mashed (about 1 1/2 bananas - you can use 2 bananas if you prefer)
  • 2 eggs, room temp
  • 1 cup plus 3 Tbsp sugar, (I use white sugar)
  • 1 cup plain yogurt
  • 1/4 cup light olive oil or vegetable oil
  • 1 tsp vanilla, optional
  • 1 cup sweet or tart, fresh or dried Cherries (if using fresh - wash, remove pits and then chop)
  • 3/4 cup chocolate chips or broken pieces of one chocolate bar, dark preferred!

Instructions
 

  • Preheat oven to 375 F.
  • In a large bowl, mix all the dry ingredients (flour, baking powder, salt). I use a whisk to mix all the ingredients together. Set aside.
  • If you have a food processor, mash or puree the bananas in it. This is what I do to make it easier to blend the bananas in. If not you can mash the bananas by hand.
  • In a mixing bowl of a stand mixer, crack the eggs and beat lightly just until combined. Add in the rest of the wet ingredients (sugar, yogurt, banana, oil, vanilla). Beat in medium speed just until it's smooth and there are no big banana lumps, roughly 1-2 minutes. If you mash the bananas in the food processor, there's no need to use an electric mixer. You can mix the wet ingredients by hand, as well.
  • Combine the wet ingredients with the dry mixture until well-blended. Fold in the Cherries and the chocolate chips/pieces.
  • Divide evenly into a 12-cup muffin pan with liners. Depending on your pan you may get more than 12. Fill each cup until nearly full. This will ensure you have the perfect muffin domes as you can see in the photos. Bake at 375 F for about 18-23 minutes or until a tester comes out clean.
  • Leave it to cool a bit in the muffin pan for about 5-7 minutes and then transfer to a rack to cool completely. The muffins may feel soft when you lift them up but don't worry they will harden as they cool down.
  • If making a Loaf Cake instead, preheat the oven to 350F. Place the batter in greased loaf tin and then bake for about 50-60 minutes or until a tester comes out clean. Since this is low-fat (doesn't have much oil), I usually just leave it on the tin placed on a wire rack to cool completely to make sure it doesn't break apart when I remove it.

Notes

NOTES: The muffins come out really tasty and moist even after you have left them standing for a few hours.

Nutrition

Calories: 206kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 21mgSodium: 127mgPotassium: 85mgFiber: 1gSugar: 20gVitamin A: 46IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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