Chocolate Muffins are great. Banana Chocolate Chunk Muffins are even better! This recipe shouldn’t take you more than 20 minutes to put together. Once it’s made? Yeah it’ll take half that time to polish off.
Not gonna lie, you are going to be able to taste the banana in this recipe, but that’s a good thing! 1 and a half bananas might sound annoying but I think that’s the sweet spot for these muffins. Not to worry, the remaining half works GREAT as a pre-muffin baking snack. (Yes, that’s definitely a thing.)
Let’s talk chocolate. Good quality cocoa powder makes a HUGE difference to your muffins, so try and get your hands on some. Dutch processed cocoa powder will give your muffins an intense flavour but I’ve tried this with Hershey’s unsweetened cocoa powder and it still turned out divine!
The chocolate bar, nothing fancy, just Amul’s dark chocolate bar. I used an entire 150g bar. Since it’s more sweaty weather rather than sweater weather where I live, I always have trouble chopping chocolate. It melts faster than I would like so I usually stick it in the freezer for a few hours before I start baking. You could use a knife to chop your chocolate up but what I like to do is leave the chocolate in the foil and use a pestle to smash it into little pieces. I pick out some of the bigger ones to top the muffins with and the rest go into the batter.
If you’re looking to make an eggless version of these muffins check out my chart for substitution! Do tag me on Instagram/Facebook if you decide to make these muffins!
Banana Chocolate Chunk Muffin
Equipment
- Oven
Ingredients
- 1 ½ Bananas (I used ripe robustas)
- ¼ cup Sugar
- 2 Tbsp Vegetable Oil
- 1 Egg (Substitute with ¼ cup thick yogurt if needed)
- ½ tsp Vanilla Extract
- ½ cup Flour
- ½ cup Cocoa Powder
- 1 tsp Baking Soda
- ¼ tsp salt
- 1 Large Chocolate Bar
Instructions
- Pre heat oven to 170°C
- Stick your chocolate in the freezer before you begin.
- In a large bowl, smush your bananas with a fork really well.
- Add the sugar, egg, oil and vanilla and mix well with a whisk.
- Sift the flour, cocoa powder, baking soda and salt into the wet ingredients. Fold the dry ingredients into the wet.
- Get the chocolate out of the freezer and use a knife to chop half the bar into small pieces. Add these to the batter.
- Line your muffin tray and fill each until 3/4th full.
- Chop the rest of your chocolate into large chunks and top each muffin with a few pieces.
- Bake for 20-24 minutes. Test with a toothpick to see if they're done. Alternatively, you could press the tops – they should bounce back when done.
