Dulce de Leche Chocolate Banana Muffins
Rich chocolate banana muffins swirled with creamy dulce de leche create an irresistible treat that transforms overripe bananas into bakery-worthy indulgence. The combination of cocoa powder and mini chocolate chips delivers intense chocolate flavor, while dulce de leche adds luxurious caramel sweetness that perfectly complements the natural banana taste. These tender, moist muffins make excellent breakfast treats, afternoon snacks, or dessert options for families and chocolate lovers. The use of overripe bananas ensures maximum flavor and natural sweetness, while the dulce de leche sets this version apart from standard banana muffins.
Ingredients
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup prepared dulce de lechecaramel sauce1:1substitute
similar sweetness
- 1 egg
- ½ teaspoon pure vanilla extract
- 3 medium over ripe bananas
- 1 ¼ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ cups mini chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and line a 12 cup muffin tin with liners
- 2
Cream the butter and sugar in a large mixing bowl
- 3
Add mashed bananas, dulce de leche, vanilla and egg and mix to combine
- 4
Add flour, cocoa, baking soda, baking powder, salt and chocolate chips and mix to combine
- 5
Fill muffin liners 3/4 full with batter
- 6
Bake for 18-22 minutes or until baked through
- 7
Let cool for 15 minutes
Tips
Use very ripe bananas with brown spots for maximum sweetness and flavor - they mash easily and add natural moisture
Don't overmix the batter once you add the dry ingredients to keep muffins tender and prevent tough texture
Check doneness with a toothpick inserted in center - it should come out with just a few moist crumbs attached
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - store covered at room temperature for best texture
Serve at room temperature or slightly warm for best flavor and texture
Common Mistakes
Don't overbake to avoid dry muffins - check at 18 minutes
Avoid overmixing batter to prevent dense, tough texture
Use room temperature ingredients for smooth mixing and even texture
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
use 1:1 baking blend
General Alternatives
similar sweetness
FAQ
Can I use regular chocolate chips instead of mini chips?
Yes, regular chocolate chips work fine but mini chips distribute more evenly throughout the muffins and provide chocolate in every bite.
What if I don't have dulce de leche?
You can substitute caramel sauce, Nutella, or peanut butter in the same amount, though the flavor will be different.
How long do these muffins keep?
Store covered at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.