Banana Chocolate Chunk Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
12 muffins
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Calories
321 kcal
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Cuisine
International
Banana Chocolate Chunk Muffins
Description
This Banana Chocolate Chunk Muffins recipe integrates mashed ripe bananas with vegetable oil, eggs, and dark brown sugar to create a moist and flavorful base. The dry ingredients include all-purpose flour, cocoa powder, bicarbonate of soda, and salt. Incorporating chopped chocolate chunks and nuts into the dry mix before folding reduces overmixing, helping achieve a tender crumb. After combining all ingredients, the batter is portioned into lined muffin tins and baked at 200 Celsius (390 Fahrenheit) until cooked through.
The resulting muffins feature a rich chocolate flavor balanced by natural banana sweetness and textural contrast from chocolate chunks and nuts. They can be enjoyed at any time for a satisfying treat with a tender but not dense texture.
Ingredients
- 150 grams chocolate milk or dark chocolate, slab, roughly chopped, 5oz
- 60 grams pecan or nuts of choice, nuts, roughly chopped, 2oz, optional
- 350 grams banana roughly 3-5 bananas, depending on size. Weight is without skins, mashed, overripe, 12oz
- 120 millilitre vegetable oil or other neutral oil, like sunflower oil, ½ US cup
- 2 large egg at room temperature
- 100 grams dark brown sugar 3.5oz
- 225 grams all-purpose flour 8oz
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 321 kcal
% 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.
User Reviews
Overall Rating
5
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