0 from 75 votes
Banana Chocolate Chunk Muffins
These muffins truly have it all - from the rich, velvety allure of big chocolate chunks (forget those measly chocolate chips!) to the familiar, comforting flavours reminiscent of classic banana bread.We've added pecan nuts for an extra nutty crunch, all in the convenient and portable shape of a muffin.
Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 12 muffins
Calories: 321 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
International
Ingredients
- 150 grams (5oz) chocolate slab, roughly chopped milk or dark chocolate
- 60 grams (2oz) pecan nuts, roughly chopped (optional) or nuts of choice
- 350 grams (12oz) mashed, overripe banana roughly 3-5 bananas, depending on size. Weight is without skins.
- 120 millilitre (½ US cup) vegetable oil or other neutral oil, like sunflower oil
- 2 large eggs at room temperature
- 100 grams (3.5oz) dark brown sugar
- 225 grams (8oz) all-purpose flour
- 4 tablespoons cocoa powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 200C/390F. Line a 12-hole muffin pan with muffin or cupcake paper cases.
- Roughly chop the chocolate slabs and the nuts into small bite-sized pieces.
- Finely mash the bananas. Note: Using a large plate for mashing works better than trying it in a bowl.
- Transfer the mashed bananas to a large bowl, then add the oil.
- Beat the mashed bananas and oil together until fully combined, approximately 1 minute at medium speed.
- Add the room-temperature eggs. Beat well again until fully incorporated.
- Next, add the dark brown sugar to the banana mixture. Beat until well combined.
- In a separate bowl, use a fork to fully combine the all-purpose flour, cocoa powder, bicarb and salt.
- Add the chopped chocolate and nuts to the dry ingredients and stir it through. Note: Combining the chocolate and nuts with the dry ingredients now minimises the need for excessive folding later, preventing overmixing, which could lead to a denser texture in the muffins.
- Next, add all the dry ingredients to the banana mixture.
- Using a large spoon, carefully fold everything together just until all the flour is fully mixed in and then stop. Avoid overmixing as well as you can.
- Spoon equal amounts of batter into the muffin cases, ensuring not to fill more than ¾ of the way. Optional: Add an extra sprinkling of nuts on top of the muffins.
- Bake in the preheated oven for 10 minutes. Then, reduce the heat to 180°C/356°F and bake for an additional 11-13 minutes or until a toothpick inserted in the centre of a muffin comes out clean.Be cautious not to stab the toothpick through a chocolate chunk, as it may give the impression of wet batter when it's actually the melted chocolate.
- Allow the muffins to cool for 10 minutes before removing them from the tray. Feel free to enjoy one straight from the oven first!
Cup of Yum
Nutrition Information
Calories
321kcal
(16%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Sodium
208mg
(9%)
Potassium
230mg
(7%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
66IU
(1%)
Vitamin C
3mg
(3%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 321
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 208mg | 9% |
| Potassium | 230mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.