Double Chocolate Banana Muffins
These double chocolate banana muffins are wonderfully moist, not overly sweet, and bursting with rich banana flavour. The heavenly combination of banana and chocolate makes them absolutely irresistible.
Makes 12
Effort: Easy
Prep: 10 mins
Cook: 20 mins
Gluten free
Ingredients
3 ripe bananas, mashed
1 & 1/4 cup milk of choice (dairy, soy, almond, oat)
1/3 cup sweetener (maple syrup, honey or brown sugar)
1 packet Banana Cinnamon Muffin Mix
1/3 cup cocoa powder
1 tsp baking powder
1 packet dark chocolate chips
Instructions
Preheat oven to 220c fan. Spray a 12-count muffin tray with nonstick spray or line with cupcake liners. Set aside.
In a medium bowl, mash the bananas up using a fork. Try to mash up any large lumps. Once mashed, whisk in milk & chosen sweetner until combined. Set aside.
Pour the wet ingredients into the dry ingredients and stir until everything is just combined. Fold in the chocolate chips, reserving some for the tops of the muffins.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Sprinkle any remaining chocolate chips onto the tops of the muffin batter.
Bake for 5 minutes at 220c fan; then, keeping the muffins in the oven, reduce heat to 180c fan and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take.
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Hints & tips
Bananas - You can also mash the bananas in a large bowl using a handheld or stand mixer.
Can I skip the chocolate chips? Yes, feel free to leave them out or replace with chopped nuts.
Peanut Butter Swirl Version - After step 4 and before step 5, melt 1/4 cup (about 62g) of creamy peanut butter (or use runny natural peanut butter) and spoon 1 tsp of it onto each muffin before baking. Using a knife or a toothpick, gently swirl it around into the batter. Top with a few chopped peanuts if desired. Proceed with step 5.
Why the initial high oven temperature? This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Make Ahead & Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.
