Herbal Cocoa Banana Muffins
These Herbal Cocoa Banana Muffins are soft, moist, and packed with rich chocolate flavor. Made with ripe bananas, maple syrup, and Herbal Roots Cocoa Blend, they're an easy homemade treat that's perfect for breakfast, snacks, or dessert. The natural sweetness of bananas pairs perfectly with the deep cocoa flavor for a delicious chocolatey muffin.
This recipe works wonderfully with either the Digestive Cocoa Blend or the Energy Cocoa Blend, allowing you to customize the flavor and benefits to fit your day.
Why Make Healthier Sweet Treats?
Homemade treats are an easy way to enjoy something sweet while using simple ingredients. In these muffins, ripe bananas add natural sweetness and moisture, while maple syrup and Herbal Roots Cocoa Blend create a rich, chocolatey flavor that's perfect for breakfast, snacks, or dessert.
Why Use Herbal Roots Cocoa Blend?
Our cocoa blends make it easy to add both flavor and function to everyday recipes.
The Digestive Cocoa Blend combines cacao with ginger, cinnamon, and cardamom - herbs traditionally used to support digestion - while adding warm, comforting notes.
The Energy Cocoa Blend combines cacao with cordyceps, ginseng, and maca - ingredients traditionally used to support focus, stamina, and steady energy.
Whether blended into smoothies, stirred into drinks, or baked into your favorite recipes, both blends offer a delicious way to enjoy cocoa with added purpose.
How to Make Herbal Cocoa Banana Muffins
Follow these simple steps to create soft, chocolatey muffins using your favorite Herbal Roots Cocoa Blend.
Mix the Wet Ingredients
In a large bowl, whisk together the mashed bananas, maple syrup, egg, melted coconut oil, and vanilla extract until smooth and well combined.
Add the Dry Ingredients
Add the flour, Herbal Roots Cocoa Blend, baking powder, baking soda, and salt. Stir until just combined, being careful not to overmix. Fold in most of the dark chocolate chips, reserving a few for topping.
Fill the Muffin Pan
Divide the batter evenly among a lined or greased 12-cup muffin pan, filling each cup nearly to the top. Sprinkle the remaining chocolate chips over the muffins.
Bake
Bake at 400°F for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later.
Herbal Cocoa Banana Muffins
Ingredients
4 medium ripe bananas, mashed
⅓ cup pure maple syrup
1 large egg
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup Herbal Roots Cocoa Blend
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup dark chocolate chips
Instructions
Prepare the Oven
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly grease the pan.
Mix the Wet Ingredients
In a large bowl, whisk together the mashed bananas, maple syrup, egg, melted coconut oil, and vanilla extract until smooth.
Add the Dry Ingredients
Add the flour, Herbal Roots Cocoa Blend, baking powder, baking soda, and salt. Stir until just combined. Fold in most of the dark chocolate chips, reserving a few for topping.
Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups, filling each nearly to the top. Sprinkle the remaining chocolate chips over the tops.
Bake
Bake at 400°F for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Storage
Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Makes 12 muffins.