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!

Mashed bananas banana muffins - Lilie Bakery

Chocolate banana muffin pan - Lilie Bakery

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.

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!

Print Pin

4.8 on 28 votes

Very Moist Chocolate Banana Muffins

Deliciously flavored chocolate banana muffins with sprinkles for more indulgence…

Preparation15

Baking20

Total37

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.

To Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

20 comments