Go Back
Print
Photograph of Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Light, fluffy, buttery banana muffins, stuffed with your favourite chocolate, served warm from the oven with a fresh cup of tea or coffee. What a wonderful way to start the day! Or why not treat yourself at the end or the middle of the day? Makes 12 - 14

Course Breakfast, brunch, Cake, Dessert, Morning Coffee
Keyword banana, breakfast, Chocolate, light and fluffy, morning coffee, muffins
Prep Time 15 minutes
Author Susan

Ingredients

Wet ingredients and sugar:

  • 100g unsalted butter 
  • 250g mashed over-ripe banana, (This is equivalent to roughly 3 bananas which will weigh 300 - 350g with their skins on.)
  • 80g natural yoghurt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 100g sugar, either caster or soft brown sugar
  • ¼ teaspoon salt

Dry Ingredients:

  • 250g plain/all-purpose flour
  • 1 teaspoon baking powder  
  • ½ teaspoon bicarbonate of soda
  • 150g chopped chocolate

Topping:

  • 50g chopped chocolate

Suggested Accompaniments:

  • Butter
  • Yoghurt
  • Fresh banana
  • Fresh berries
  • Nuts and seeds

Instructions

  1. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  2. Collect together your ingredients and equipment.

  3. Melt the butter in a large bowl in the microwave.  Allow to cool a little whilst you collect together your remaining ingredients. 

  4. Add the bananas to the butter and mash a little with a fork.

  5. Now add the remaining wet ingredients – the yoghurt, egg and vanilla and the sugar and salt. Beat well with an electric or hand balloon whisk.

  6. Measure the dry ingredients, apart from the chocolate, directly onto the banana mix and fold in gently until nearly mixed.

  7. Add the chocolate and continue to fold in. Be careful not to overmix at this stage.

  8. Using an ice cream scoop, divide equally between 12-14 muffin cases and top each muffin with 3 - 4 pieces of chocolate.

  9. Put into the oven on the middle shelf and cook for 5 minutes

  10. After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 - 18 minutes.

  11. Remove from the oven when cooked, leave to sit for 5 – 10 minutes and transfer the muffins/loaf to a wire cooling rack.

  12. Eat warm or at room temperature, on their own or with your choice of accompaniments

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • Microwave safe mixing bowl
  • Whisk - electric or balloon
  • ice cream scoop
  • muffin tin and lined with paper cases for 12-14 muffins

Freezing and Cooking from frozen:

  • Before you start making the muffins, line a muffin with liners and place in the freezer to get as cold as possible
  • Make your muffins as normal, fill the muffin cases in the cold muffin tin and scatter over the chocolate
  • Loosely cover with cling film and put back in the freezer immediately. 
  • As soon as they are solid, take out of the tin and place in a freezer bag or container. Keeps up to 3 months.  
  • If your muffin cases are stuck to the bottom of your muffin tin when you take it out of the freezer, run some hot water from the tap in your kitchen sink - just 1 - 2 cms. Sit the tin in the hot water for 30 seconds to a minute. This should be enough to release the muffins. You can now bag them and return them to the freezer. 
  • To cook from frozen: preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
  • Put the frozen muffins back into a muffin tin and cook on the middle shelf  for 10 minutes.
  • After 10 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 - 18 minutes.

N.B.

  1. Best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days, or 4 – 5 days in the fridge. If you are storing in the fridge, allow to come to room temperature before eating.
  2. These muffins freeze well after cooking as well. Cover and freeze for up to 3 months.
  3. To make as a loaf, please see Banana Muffins – Core Recipe.