Very Moist Chocolate Banana Muffins

Chocolate banana muffins - Lilie Bakery

An easy and tasty muffin recipe: Chocolate banana muffins ! If you have ripe bananas on hand, you'll love making this recipe for delicious muffins with chocolate chips...

If, like me, you love to use bananas in desserts, then I bet you will love these flavorful muffins ! In addition, it is convenient to transport, ideal for afternoon tea but also for a gourmet brunch or breakfast.

What you'll love with these chocolate banana muffins

  • flavors : ripe bananas have the advantage of being very fragrant, which makes these muffins even better! With the association of chocolate chips it is really a delight...
  • texture : thanks to the bananas, they remain very soft even after cooking. This is still the case 3 days after having cooked them…
  • difficulty level : very easy ! It will only take you a few minutes to make these chocolate banana muffins. You just need a muffin tin and paper cases (although you can also make them without cases, directly in the mold.
Chocolate banana muffins recipe - Lilie Bakery

Ingredients needed to make this recipe

Inside these muffins, we find the basic ingredients for this type of recipe, namely: flour, baking powder, baking soda, salt, vanilla, egg, butter, brown sugar, liquid cream. I give you the details of the quantities in my recipe at the bottom of the page.

To make these chocolate banana muffins, you will of course need bananas: take them ripe (all spotted is perfect). The riper they are, the more fragrant muffins they will give you!

On the chocolate side, I opted for large chocolate chips : it is easily found in supermarkets in the pastry department. Their size is bigger than the classic nuggets, I find the result even better for muffins. If you can't find any, don't panic, the classic nuggets work very well!

How to make chocolate banana muffins?

So we start by preparing the muffin batter by mixing the dry ingredients on one side. Mash the ripe bananas with a fork then add the other ingredients of the recipe.

All that remains is to add the dry ingredients to the dough. At this stage, it is important to do not over mix the dough muffin to ensure proper baking and rising in the oven.

Add the chocolate chips last with a spatula, keeping a few to decorate the top of the chocolate banana muffins before baking!

How to make your bananas ripen faster?

An easy trick to implement to ripen your bananas faster (and use them in your recipes). Just put them in a oven preheated to 150° traditional heat. If you let them heat up like this for 30 minutes, whole with their skin on, this will soften them. They will then be ready to use.

How to properly store your muffins?

Once made, I prefer to keep these chocolate banana muffins at room temperature (about 3 days) in an airtight container so that they keep all their flavor. To keep them longer (about 5 days), you can put them in the refrigerator, but they will become a little less soft.

Banana chocolate muffins - Lilie Bakery

Other recipes to try

If you like to make muffins, I advise you to also discover these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute muffins!

Chocolate banana muffins - Lilie Bakery
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4.9 on 15 votes

Very Moist Chocolate Banana Muffins

Deliciously flavored chocolate banana muffins with sprinkles for more indulgence…
Preparation15 min
Baking20 min
Total37 min
Recipe type: Dessert, Snack, Breakfast
Kitchen room: American, French
Keyword: Muffins
Quantity: 12 Muffins

Ingredients:

  • 250 g flour
  • 1 cc baking soda
  • 0,5 cc baking powder
  • 0,5 cc salt
  • 1 cc natural vanilla extract
  • 2 large eggs
  • 120 g soft butter, melted
  • 110 g Light brown sugar
  • 50 g whole liquid cream 30% mg
  • 3 medium ripe bananas
  • 130 g dark chocolate chips quantity to dose according to your preferences

Preparation:

  • Preheat the oven to 205° traditional heat. Prepare a muffin tin by lining it with paper cases.
  • In a bowl, combine flour, brown sugar, baking soda, baking powder and salt. Set aside for later.
  • In another container, mash the bananas with a fork (if they are very ripe it is easier).
  • Add the eggs, the warm melted butter, the vanilla and the cream. Mix everything to obtain a homogeneous consistency.
  • Then, incorporate the dry ingredients: mix just enough so that you no longer see any flour and stop. Do not over mix allows the muffins to rise better.
  • Keep a few nuggets aside for decoration then add the rest of the nuggets to the dough, incorporating them with a spatula. Do not overmix.
  • With an ice cream or soup spoon, fill the muffin batter cases almost to the top (see my photo). Place the remaining nuggets on top of each case.
  • Bake for around 20 minutes – it depends on your oven. Muffins should be golden brown. To find out if it's cooked, test the cooking with a wooden pick: it should come out dry or with a few crumbs. Then let the muffins cool on a wire rack.

Notes:

These muffins will keep for about 3 days at room temperature in an airtight container.
They can be kept for 5 days in the refrigerator, but they will lose some of their softness.
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

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16 comments

  1. Reply

    LadyMilonguera

    September 13, 2014

    Banana and chocolate, I love it!

  2. Reply

    Stephaniieluvshopping

    September 14, 2014

    Yum!

  3. Reply

    jenny and her sweet treats

    September 15, 2014

    Hmm they look so good I tested speculoos banana as a mixture but chocolate banana is a safe bet yum :-) good evening

  4. Reply

    floenkitchen

    September 18, 2014

    pretty, very "jungle" muffins!

  5. Reply

    Lilou

    September 28, 2014

    Made ! Very well explained, easy to do, and nicely flavored with bananas! It was delicious !

  6. Reply

    sarah

    November 2, 2014

    I just took my first batch out of the oven and it smells HUGE !! Thank you for the recipe :)

  7. Reply

    sap

    March 6, 2016

    Hi
    can I make a full size muffin? if so will it be necessary to change the cooking time
    thank you :)

  8. Reply

    Lucas

    March 29, 2017

    Hello,
    I'm not necessarily a fan of bananas (in baking).
    But I had 2, who had not found favor in the eyes of my children ...
    Suddenly realization of your recipe, and I really enjoyed myself!

    • Reply

      Lilie bakery

      April 12th

      Awesome Lucas! Thank you for your comment :-)

  9. Reply

    Tessy

    April 3th

    5 stars
    These muffins are amazing, light, very good and avoid waste, what more could you ask for?
    I treasure it
    Looking forward to trying more of your recipes!

    • Reply

      Lilie bakery

      April 4th

      Thank you Tessy! See you soon for new recipes :)

  10. Reply

    Patricia

    23th June 2022

    5 stars
    Super good and light

  11. Reply

    Valérie

    23th October

    5 stars
    Made last night, I managed to make 18 muffins on 5cm diameter boxes. A delight !!! Well inflated and soft, even better the next day I think. Thank you for the recipe, I put it in my favorites!!

    • Reply

      Lilie bakery

      26th October

      Great ! Thank you for your feedback, see you soon :)

  12. Reply

    sandrine

    November 4, 2022

    5 stars
    Hello Lilie
    Can you freeze these muffins so you always have some on hand?
    Thank you
    Have a good day

    • Reply

      Lilie bakery

      November 5, 2022

      Hello Sandrine, yes they can be frozen (up to 2 months in the freezer). You can place them in individual bags to prevent them from sticking together. To reheat them, simply let them thaw at room temperature or for a few seconds in the microwave. Goodbye :)

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