Banana Chocolate Muffin Recipe
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If you’re anything like me, you love a good muffin that’s both indulgent and comforting. Today, I’m excited to share a delicious banana chocolate muffin recipe that’s super moist and rich in chocolate flavour.
These banana chocolate muffins are perfect for a cosy morning treat, an afternoon snack, or even dessert. They’re easy to whip up and make a great addition to your baking repertoire.
WHAT YOU NEED:
250g ripe bananas (about 2 medium bananas)
100g caster sugar
75g brown sugar
125g unsalted butter, melted
2 large eggs (approx. 100g)
180g all-purpose flour
30g unsweetened cocoa powder
5g baking soda
5g baking powder
1g salt
100g dark chocolate chips (optional but recommended)
100g plain yoghurt or sour cream
5g vanilla extract
METHOD:
1. Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease with a bit of butter or oil.
2. Mash the bananas: In a large bowl, mash the bananas with a fork until smooth. You want them nice and soft, but leaving a few small lumps is okay for added texture.
3. Mix the wet ingredients: To the mashed bananas, add the melted butter, granulated sugar, brown sugar, eggs, yoghurt (or sour cream), and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
4. Sift the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures there are no lumps in your batter.
5. Slowly fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the muffins dense.
6. Fold in the dark chocolate chips for an extra hit of chocolatey goodness. You can add more if you like!
7. Divide the batter evenly between the muffin cups, filling each about 2/3 full. If you’re feeling fancy, you can sprinkle a few extra chocolate chips on top for a pretty finish.
8. Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean (with a few moist crumbs is fine, but no wet batter).
9. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely (or enjoy one warm — I won’t tell!).
PRO TIPS:
Banana Ripeness: The riper the bananas, the sweeter and more flavorful your muffins will be.
Extra Moisture: Adding yoghurt or sour cream helps keep the muffins tender and moist.
Double Chocolate: Feel free to add a handful of cocoa nibs or extra chocolate chips if you're a chocoholic.
