Chocolate Cherry Banana Bread Muffins
Recipe type: Breakfast
Serves: 12
  • 2 large overripe bananas, mashed
  • ⅓ cup coconut oil, melted and cooled
  • 1 large egg
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ cups chopped fresh cherries
  1. Preheat oven to 350 degrees. Place cupcake liners in (or spray) a 12-cup muffin tin and set aside.
  2. Using an electric or stand mixer, beat together banana, coconut oil, egg and sugars until well combined.
  3. Sift in flour, cocoa powder, baking soda and powder, and salt; mix until just combine. Fold in cherries by hand.
  4. Divide batter evenly between 12 muffin cups.
  5. Bake 20 minutes, or until a toothpick inserted comes out clean.
  6. Cool a few minutes in the muffin tin, then transfer to a wire rack to finish cooling.
  7. Store extras in an airtight container, or freeze for later!
Recipe by Flying on Jess Fuel at