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- Dish type
- Mini cakes
- Chocolate muffins
- Chocolate chip muffins
These lovely muffins are moist and a great snack. Use over-ripe bananas for the best affect and your favourite chocolate for a match made in heaven.
Hampshire, England, UK
31 people made this
IngredientsMakes: 18 banana and chocolate muffins
- 450g self-raising flour
- 1 teaspoon salt
- 2 teaspoons bicarbonate of soda
- 6 large bananas
- 150g melted butter
- 100ml milk
- 2 large eggs, beaten
- 100g dark chocolate, chopped
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat the oven to 180 C / Gas 4. Line an 18 hole muffin tin with paper cases.
- Sift the flour, salt and bicarb into a bowl; mix and set aside.
- Mash the bananas with a fork or a potato masher. Add the melted butter, milk and eggs and beat well. Add to the flour mixture, along with the chopped chocolate and fold. Don't over mix. Spoon into muffin cases, filling only to 3/4 full to ensure a good rise.
- Bake in the preheated oven for 20 minutes until risen and a skewer inserted into the centre comes out clean. Remove from the oven and cool for 10 minutes on a cooling rack. Serve hot or cold.
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Easy Chocolate Banana Muffins
Easy Chocolate Banana Muffins, made with your many over ripe bananas for that special chocolate treat for coffee and tea time.
Easy Chocolate Banana Muffins.
A few over ripe banana’s just sitting there? Well I was taught that you don’t waste any food, therefore make some muffins. I decided that chocolate was to be added as that would make a change from banana muffins. This recipe is so tasty, easy and scrumptious.
Leave to cool in the muffin pan, this makes it so much easier to pop them out. They will not break up when this is done. Then leave the muffins on the cooling rack to cool.
Once cool some can be buttered with cream cheese spread and add what you would like on some or just eat them with cream cheese. Lovely and tasty when they are warm.
Added cheese was my choice, with coffee of course.
These will make a delicious breakfast as well.
- 1 &frac23 cup all purpose flour ( 208 g)
- ½ cup sugar ( 100 g)
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon powder
- 1 cup mini chocolate chips ( 175 g)
- 3 ripe bananas , around 300 g
- ½ cup vegetable oil ( 125 ml)
- ½ tsp vanilla extract
- 2 large eggs , room temperature
Tried this recipe? Mention @elmundoeats and tag #elmundoeats!
How to Make Chocolate Banana Muffins
Start by preheating the oven to 375 degrees Fahrenheit. Then in a bowl, mix the butter and sugar until the two are well-combined, then add in the eggs slowly, one at a time.
Next, beat in the nutrition-rich bananas, almond butter (or choice of nut butter), milk and vanilla.
Then, in a separate bowl, combine the flour, baking soda and salt. Now, mix together the two bowls, and fold in the chocolate chips. Delicious!
Fill the waiting cupcake liners, about 3/4 of the way, and bake the chocolate chip banana muffins for 18–25 minutes or until they’re baked through.
That’s all there is to making this chocolate banana muffins recipe.
These banana chocolate chip muffins come together in just minutes for the whole family to enjoy. I know you’ll love them as much as I do!
How to Make perfect muffins all the time?
- Don’t over mix the batter
- Let the batter remain lumpy
- Use a fork or spoon to mix the batter.
- Always make wet and dry mixture separately and mix.
- Start with ingredients at room temperature
- Batter should be stiff enough to hold a spoon upright if it seems runny, gently fold in a few extra tablespoons of flour.
- Fill muffin tins three-quarters full the tops are the best part, so don’t be shy with the batter.
- Take care not to over-bake the muffins.
- Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit.
- Enjoy them fresh. If you must, freeze them, although I prefer to freeze the batter (without add-ins), then thaw overnight in the refrigerator and bake the muffins fresh in the morning.
Dark Chocolate Banana Muffins Recipe
I can almost forget when was the last time I shared a muffin recipe and I haven’t baked muffins in ages! Furthermore, I thought it is a suitable time to take a break from bun making share a simple recipe close to my heart.
These Dark Chocolate Banana Muffins make a hearty bake that is not too sweet and it is easy to enjoy. We all know that the combination of chocolate and banana is one of the best in the world! It is exactly why I like making muffins too because I get to create these interesting flavours altogther, in one bake and one bite!
In addition, you can even cut back on the sugar required of my recipe which is exactly what I did.
I do notice that they will become slightly less moist, but still sufficiently moist for you and your family to enjoy! I guarantee that!
Also, bonus sharing! If you use just-ripe bananas instead of very ripe bananas, you can actually get banana chunks! Just don’t mash them up too much for this effect and it will be extremely flavourful!
For my Dark Chocolate Banana Muffins, I like to use dark chocolate chips or chunks too. The minimum I will go is semisweet. This is because the bananas, due to its high natural sugar content, is on the sweeter end. Therefore, the balance with dark chocolate is not just delicious but maintains that tasty combination!
Finally, do not forget to sift your dry ingredients if needed as we do not want any clumps of flour or cocoa powder in our muffins!
Banana Chocolate Chip Muffins
0 hour 0 hour
1/4 cup Olivani Pure Olive Oil
2 ripe bananas, peeled and mashed
1 cup Meadow Fresh Low Fat Milk
3/4 cup Chelsea Soft Brown Sugar
2 1/2 cups Edmonds Standard Grade Flour
4 tsp Edmonds Baking Powder
1 cup chocolate chips
Preheat oven to 180°C.
Line a 12 hole standard sized muffin tin with muffin papers.
In a large bowl beat the eggs, Olivani Pure Olive Oil , mashed bananas, Meadow Fresh Low Fat Milk and Chelsea Soft Brown Sugar together – just lightly. Mix in the Edmonds Standard Grade Flour, Edmonds Baking Powder and chocolate chips. Don’t over mix – the ingredients should be just gently stirred together to combine. Spoon into the prepared tins and bake for 15 – 18 minutes until puffed and golden brown. Cool on a wire rack.
Tip: Always soak the muffin tins straight away, as soon as you’ve removed the muffins. This means the tins clean up easily and you don’t have to scrub at them and risk ruining their lovely shiny non stick surface.
Chocolate Chip Banana Muffins
- 1 box yellow cake mix
- 3 large, very ripe bananas
- 1 stick butter
- 1/2 cup buttermilk
- 2 eggs
- 2 cups chocolate chips
Preheat oven to 375. Prepare muffin tin with liners, or with nonstick cooking spray.
In a large bowl add bananas and butter. Microwave for 2 minutes to melt butter and soften bananas.
Mash bananas with melted butter until well mixed together. Add buttermilk.
Stir to mix well. Add cake mix. Then add two eggs.
Use a large spoon to mix well, making sure to break up any large chunks of cake mix. It’s okay to stir and stir with this recipe – you won’t have tough muffins from over mixing.
After mixing well, add chocolate chips.
Stir to mix well. Spoon into muffin tin, filling about 3/4 full. I like to add a few chocolate chips on top of each muffin, for a prettier presentation.
Bake at 375 for 18-20 minutes, until done. A fork inserted into the middle should come out cleanly.
Ingredients for Double Chocolate Banana Muffins
All you need for these moist and decadent Double Chocolate Banana Muffins are 6 main ingredients!
And if you have made my recipes before, or are used to baking Paleo and Keto recipes, I bet you already have them all in your pantry.
The riper the better! I purposely buy too many bananas and let them sit on the counter until they are spotty and ready to go.
Room temperured eggs ensure the muffins come out fluffy once baked.
To make this recipe vegan, you can use flax “eggs”.
To make a “flax egg”, simply mix 1 tbsp of ground flax seeds with 2 tbsp of water and let sit for a few minutes. For this recipe you will need two flax “egg”.
My favorite gluten-free flour is almond flour, and it’s perfect for this Double Chocolate Banana Muffin recipe. The almond flour provides a beautiful nutty flavor while keeping the baked goods moist.
You can use unsweetened cocoa powder as well if that’s what you have on hand.
However, cacao powder is the healthier choice. The main difference between the two is how and how much they have been processed. You can read more about cacao vs. cocoa powder here.
Coconut sugar is not refined like regular table sugar and it is my favorite Paleo sweetener. The flavor is delicious and the sweetness is just right. To make this recipe even lower in carb content, you can use a Keto-friendly sweetener as well.
Baking soda and baking powder
For this healthy chocolate muffin recipe, I’m using both baking soda and baking powder to make sure they get tall and airy. To read more about why I’m using both together, click here.
Always add salt to your baked goods. Especially when baking a decadent chocolate dessert. The salt will both elevate the flavors at the same time as it balances out the sweetness.
And if you are anything like me, add some extra flaky sea salt on top of the Double Chocolate Banana Muffins.
You can use any of your favorite kind of chocolate chips or chopped chocolate bars. Make sure you use chocolate that is approved for your diet (if any).
Buttermilk Banana Muffin Recipe Tips
If you’re looking to prepare muffins on a whim and are missing a few ingredients at home don’t worry!
We alway have bananas in our kitchen as we love to use them in baking and smoothie making. You should only use ripe bananas in this recipe as the starch breaks down into sugars, producing a sweet and soft fruit.
If you have unripe green bananas put them in a paper bag to help speed up the ripening time. We store a bag of brown spotted ripe bananas in the freezer so you can easily thaw and incorporate into this recipe from frozen.
We’ve used store bought buttermilk but if you like to have fun with DIY kitchen projects you can make your own homemade buttermilk.
We’ve used semi-sweet chocolate chips in this recipe but you could use milk chocolate chips, dark chocolate chips, butterscotch chips or white chocolate chips.
The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.
For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!
Our Buttermilk Banana Muffins recipe features a soft moist interior and crunchy brown exterior.