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.
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.
Other recipes to try
If you like to make muffins, I advise you to also discover these other recipes from the blog:
- Chocolate muffins the easy recipe
- Very moist blueberry muffins
- Maple syrup cinnamon apple muffins
- Chocolate chip coconut muffins
- White chocolate matcha muffins
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute muffins!
Very Moist Chocolate Banana Muffins
Ingredients:
- 250 g all-purpose flour T55
- 1 cc shaves baking soda
- 1 cc shaves 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 heavy whipping cream 30%
- 3 medium ripe bananas
- 130 g dark chocolate chips quantity to dose according to your preferences
Instructions:
- Preheat the oven to 210° 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 18-20 minutes – it depends on your oven. The muffins should be lightly browned. To find out if it is cooked, test for doneness using a wooden pick: it should come out dry or with a few crumbs. Then let the muffins cool on a rack.
LadyMilonguera
Banana and chocolate, I love it!
Stephaniieluvshopping
Yum!
jenny and her sweet treats
Hmm they look so good I tested speculoos banana as a mixture but chocolate banana is a safe bet yum :-) good evening
floenkitchen
pretty, very "jungle" muffins!
Lilou
Made ! Very well explained, easy to do, and nicely flavored with bananas! It was delicious !
sarah
I just took my first batch out of the oven and it smells HUGE !! Thank you for the recipe :)
sap
Hello
can I make a full size muffin? if so will it be necessary to change the cooking time
thank you :)
Lucas
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!
Lilie bakery
Awesome Lucas! Thank you for your comment :-)
Tessy
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!
Lilie bakery
Thank you Tessy! See you soon for new recipes :)
Patricia
Super good and light
Valérie
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!!
Lilie bakery
Great ! Thank you for your feedback, see you soon :)
sandrine
Hello Lilie
Can you freeze these muffins so you always have some on hand?
Thank you
Have a good day
Lilie bakery
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 :)
denise
hello lilie your muffins and your cupcakes are very beautiful I'm not very good at baking can you give me the weight of a teaspoon of yeast you see even at 66 there is no age to learn thank you for all your beautiful recipes
Lilie bakery
Hello Denise, a level teaspoon gives 4g of baking powder. Indeed there is no age to cook and feast! See you soon :)
nanou
Hello, having tested several recipes, yours is the best; Very flexible and soft thanks to the addition of liquid cream Thank you very much
Lilie bakery
Thank you very much Nanu! See you soon :)
Clémence
Good morning ! Can you freeze these muffins? Cooked or raw?
Very good
Lilie bakery
Hello Clémence, I advise you to freeze them once cooked. You can put them in sachets or individual containers and reheat them in a very low oven, or simply at room temperature. See you soon :)
Elo
Best recipe ever! I just tasted one, still a little warm. Super soft, not too sweet. Thanks for the recipe.
Lilie bakery
Thank you very much Elo for your feedback! See you soon :)
Louise
I would like to make this recipe but what is your liquid cream that you use?
Thanks in advance
Lilie bakery
Hello Louise, I take the Elle & Vire brand liquid cream, it is not in the fresh section. I was never disappointed. See you soon :)
Maud
Wow just super good!!!! And how soft. At home the recipe is adopted
Lilie bakery
Thank you Maud for your feedback! See you soon :)