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Banana Chocolate Muffins

Light, fluffy and packed with banana flavour, pieces of milk chocolate and a hint of cinnamon. Perfect for using up very ripe bananas, these delicious cakes are easy to make and bake in less than 20 minutes. Best served warm, or even as a hot pudding with custard.

It's recommended that you read the accompanying blog post before starting the recipe and use digital scales and metric measurements.

Course Dessert, Snack, Cake
Cuisine European, World
Keyword easy
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings 12 muffins
Author Moorlands Eater

Ingredients

  • 325 g self-raising flour
  • 1 rounded tsp ground cinnamon
  • 1 level tsp baking powder
  • 0.5 tsp salt
  • 2 - 3 large - medium ripe bananas (peeled and mashed with a fork)
  • 2 large eggs
  • 240 ml plain yogurt (if your bananas are particularly large, start with 200ml and only add more if the mixture looks dry)
  • 200 g caster sugar
  • 1 tsp vanilla extract
  • 120 g butter (melted)
  • 125 g milk or dark chocolate (roughly chopped)
  • sugar nibs or demerara sugar (optional: for sprinkling)
  • 50 g milk or dark chocolate (melted, for decoration)

Instructions

  1. Preheat your oven to 200° C / 180° Fan /Gas 6 /400° F with a shelf just above the middle.

    Put a paper case into each hole of a 12-hole deep muffin tin.

  2. Sift together the flour, cinnamon, baking powder and salt then set aside.

  3. Take a large bowl and put in the mashed bananas, eggs, yogurt (if your bananas are very large, start with 200ml), sugar, vanilla extract and melted butter. Beat, preferably with electric beaters, until well combined and the sugar is dissolved.

  4. Tip the flour mixture into the beaten wet ingredients and start folding in (if you used the lower amount of yogurt, you can add a little more if it seems dry). When most of the flour has been incorporated, fold in the chocolate pieces until they're evenly distributed. For the lightest muffins, try not to stir more than you need to.

  5. Divide the mixture between the muffin cases and, if using, sprinkle the top of each one with sugar nibs or Demerara sugar before putting in the oven.

  6. Bake until the muffins are risen, golden, and a cocktail stick or skewer comes out clean (approx. 17 - 19 minutes).

    Transfer to a cooling rack until cold.

  7. Melt the chocolate in a microwave using 10 - 20 second bursts, stirring after each burst. Alternative: heat in a bowl over a saucepan of simmering water, stirring constantly. Don't let the water touch the bottom of the bowl.

    Drizzle over the muffins: either off the end of a spoon or from a small piping bag.

  8. The muffins are best served warm by reheating in a microwave.

    Can be stored in an airtight container (in the fridge if the weather is warm) for 4 - 5 days or frozen.