Double Chocolate Banana Muffins


No reason why a crazy chocolate muffin shouldn’t be the main event for brunch. After all, it’s got all the elements of a fine breakfast. There’s banana, yogurt, orange juice, dark chocolate, coffee and even chopped pecans.

Double chocolate banana muffins are a  pretty hearty indulgence. They’re also easy enough to make.  Though the recipe makes about 15 muffins, if you’re feeding a crowd you might want to make another batch because no one can seem to eat just one. And it’s always a nice thing to share (hint).

The trick to these is Hershey’s dark cocoa . You can find it at most any grocery. It really makes a difference in the flavor and a little goes a long way. Mini chocolate chips are best in these though you could use regular sized chips. No pecans? Try walnuts or chopped almonds.

No orange juice or yogurt? Probably want to get some. Don’t want to use coffee? Use decaf or even water. The coffee flavor is not at all apparent in the muffin – it just helps make the chocolate flavor pop.

And while eating the muffin and sipping that morning coffee, it might be fun to browse through the Canteen’s book, Nosh on This.  Want some fabulous GF donuts ? Some baked savories? Curious about GF flour? We’ve got you covered. It’s all in there.

Think of it as part entertainment, part picture book (every recipe has a photo and many are full page) and part gluten-free adventures in baking. If you enjoy the blog, you will really like the book. And it makes a fabulous gift.

Double Chocolate Banana Muffins

It’s an adventure having double chocolate banana muffins for breakfast. Because they contain, yogurt, orange juice, banana, nuts and coffee, think of it as a multi-course breakfast in a muffin. Add a cup of coffee and it’s a feast. Make lots. No one can seem to eat just one.
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  • 75 grams gnarly banana one medium, peeled
  • 115 grams plain Greek yogurt 1/2 cup
  • 10 grams brewed coffee 1 tablespoon (decaf is ok)
  • 60 grams orange juice 1/4 cup
  • 3 extra large eggs
  • 115 grams canola oil 1/2 cup
  • 1 teaspoon vanilla extract
  • 260 grams Canteen flour blend 2 cups (see notes)
  • 65 grams brown sugar 1/3 cup
  • 10 grams Hershey’s dark unsweetened cocoa 2 tablespoons
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 120 grams chopped toasted pecans 1 cup
  • 177 grams mini chocolate chips 1 cup


  • Preheat oven to 350°F. Place liners in cupcake pan(s) (about 15-17).
  • Puree banana in a small food processor or blender. Whisk banana, yogurt, coffee, orange juice, eggs, oil and vanilla in small bowl until blended.
  • In a large bowl whisk together flour, brown sugar, cocoa, baking powder, salt and baking soda until blended. Take one teaspoon of the flour mixture and toss with pecans and chocolate chips in a small bowl. Add the liquid ingredients to the flour mixture and fold with a spatula until mixed and no dry matter remains. Fold ⅔ of the pecan, chocolate chip mixture into the batter. Scoop into liners about ⅔ full. Top with remaining pecan, chocolate chip mixture.
  • Bake 16-18 minutes or just until a toothpick comes out with dry chocolate crumbs. Cool in the pan for five minutes and transfer muffins to a rack to cool. Serve at room temperature.


Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each, superfine white rice flour and tapioca flour. See About Flour or Resources (tab) – flour for more info.