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Chocolate Cherry Banana Bread Muffins

These Chocolate Cherry Banana Bread Muffins are loaded with fresh, plump cherries. They're a perfect way to use up your extra bananas while fresh cherries are in season!
Servings 12 muffins


  • 2 large overripe bananas, mashed
  • 1/3 cup coconut oil, melted and cooled
  • 1 large egg
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups chopped fresh cherries


  • Preheat oven to 350 degrees Fahrenheit. Place cupcake liners in (or spray) a 12-cup muffin tin and set aside.
  • Using an electric or stand mixer, beat together banana, coconut oil, egg and sugars until well combined.
  • Sift in flour, cocoa powder, baking soda, baking powder, and salt; mix until just combined. Fold in cherries by hand.
  • Divide batter evenly between 12 muffin cups. Bake 20 minutes, or until a toothpick inserted comes out clean.
  • Cool a few minutes in the muffin tin, then transfer to a wire rack to finish cooling. Store extras in an airtight container, or freeze for later!


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