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banana and chocolate muffins recipe
Kathryn Coyle

Chocolate Chip Banana Bread Muffins

These chocolate chip banana bread muffins are soft, fluffy and remind me of ones you get fresh at the bakery. Made with real dark chocolate chunks, you won't be able to stop making and eating these!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12 Muffins
Course: Dessert
Cuisine: bake, batch cook
Ingredients Equipment Method Video Notes

Ingredients
  

  • 180 g margarine/unsalted butter softened and room temperature
  • 200 g caster sugar
  • 3 medium eggs (2 whole eggs and 1 yolk)
  • 2 ripe bananas mashed
  • 200 g self raising flour
  • 200 g dark chocolate bar roughly chopped

Equipment

  • 1 weighing scales
  • 1 stand mixer/electric hand mixer
  • 1 spatula
  • 1 ice cream scoop for uniform sized muffins
  • 1 muffin/cake tin
  • 12 muffin cases

Method
 

  1. Preheat your oven to 175 degrees (fan) and line a muffin tray with cases or parchment paper
  2. In a large bowl, use an electric hand mixer or stand mixer to beat the butter and sugar until light and fluffy
  3. Mix in the eggs and extra yolk one at a time until fully combined
  4. Stir in your mash bananas until smooth and combined
  5. Fold in the flour gently using a rubber spatula but don’t over mix or you’ll end up with dry bread
  6. Fold through your chopped chocolate chunks
  7. Divide the banana bread batter evenly into your 12 muffin cases and bake on the middle rack for 20-25 minutes until golden brown

Video

Notes

  • Store in an airtight container for up to 3 days
  • Warm in the microwave for that fresh-baked feel