Dark Chocolate Guinness Banana Muffins

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Christiana George
Christiana Georgehttps://www.thetarttart.com/
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

Last week was not a good week.  I was all excited about baking with Guinness again, but both recipes I was trying to develop failed and one I even tried twice.  I was very disappointed to say the least.  What a waste of good beer.  So I gave up and made muffins instead.  Of course, I did throw some Guinness in them, so they are not completely healthy.  But hey, we can’t all be saints.  Some of us have to be sinners. Even more sinful, is the fact that I also made an insanely delicious whipped butter spread to go with these Dark Chocolate Guinness Banana Muffins that has a bit of Baileys Irish Cream in it.  Hey, if the Irish can put liquor in their coffee, I can put some in my muffins and butter. 

As you can see, the only unhealthy ingredients are the chocolate chips and the beer.  I used Guinness Draught for this recipe, but you can use the Extra Stout if you prefer.

These Dark Chocolate Guinness Muffins came out a bit more crumbly than my usual muffins, but I wasn’t tempted to fool around with the ingredients because it was all about the taste and the taste was perfect.  The banana flavor does come though first.  You don’t get much of a Guinness flavor, but it usually just acts as an enhancer to the chocolate flavor.

The maple syrup and the mini chocolate chips add just enough sweetness. I didn’t want it to be sweet like a cupcake.  You can definitely eat these for breakfast or with your coffee.

Now, let me tell you about my next concoction.  I wanted to make a spread to go with these muffins.  A special spread that included Bailey’s Irish Cream.  This Baileys Whipped Butter Spread came out so delectable that I really just wanted to eat the entire jar.  It’s so easy to make and paired with the Guinness muffins, it is truly heaven.

Dark Chocolate Guinness Banana Muffins

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 15-18 minutes

Keywords: bake bread breakfast dessert snack healthy nut-free guinness beer coconut oil banana maple syrup St. Patrick’s Day muffins American Irish spring

Ingredients (15 muffins)

For the muffins

  • 1/2 cup pure maple syrup
  • 1/2 cup coconut oil
  • 2 eggs, room temperature
  • 1/2 cup Guinness beer (Draught or Extra Stout)
  • 2 medium ripe bananas, mashed
  • 1 cup whole wheat flour
  • 2/3 cup all purpose flour
  • 1/4 cup Hersheys’ Special Dark Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup rolled oats
  • 1/2 cup mini chocolate chips

For the whipped butter

  • 1/2 cup (1 stick ) unsalted butter, softened
  • 1 tablespoon milk
  • 2 tablespoons Baileys Irish Cream
  • 2 tablespoons powdered sugar


For the muffins

Preheat oven to 375ºF.

Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.

In a stand mixer bowl add maple syrup, oil, eggs, mashed bananas, and beer. Mix on low speed until well blended.

Then add the flours, cocoa, baking soda and salt to the mixer bowl and mix until completely incorporated.

Next, add the rolled oats and chocolate chips, mixing until they are evenly distributed.

Spoon batter into greased/lined muffin tins until about 3/4 full.

Bake at 375ºF for 15-18 minutes or until toothpick inserted in center comes out clean.

Remove from oven and allow to cool for a few minutes in the pan , then transfer muffins to a cooling rack to cool completely.

For the whipped butter

Place butter and powdered sugar in a small bowl, and using a hand mixer, beat until smooth.

Add milk and Baileys and continue to mix until the mixture becomes light and fluffy.

Spread some over a cooled or warm muffin and enjoy!


Store muffins and finished butter in airtight containers at room temperature.

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