Soft, fluffy and chocolatey. These banana chocolate muffins are the perfect snack, brunch, breakfast or late-night treat. One bowl, simple ingredients and about 45 minutes are all that stand between you and these bakery-style muffins.
Banana Chocolate Muffins
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Ingredients needed
- Very ripe bananas- If they aren't ripe, don't worry, I'll show you how to fix that.
- Caster sugar- Every muffin needs a little bit of sugar added to it.
- Plain flour- No need to sift this flour. It all just gets mixed in.
- Eggs- Room temperature to make sure that they incorporate into the muffin batter.
- Butter- You can also use margarine here too. It needs to be very soft so that it can mix well with the sugar and banana.
- Milk & vinegar- Milk brings the bounce and some moisture and the vinegar activates the baking powder and helps the muffins rise.
- Chocolate chips- Lots of them! I've used a pack of milk and a pack of white chocolate, but you can use whatever you want. All dark, milk, anything!
Step by step directions
Step 1 & 2
- If your bananas aren't ripe then have no fear. Simple wrap them in some foil and bake them in the preheated oven for about 15 minutes. You'll know when they're done because your kitchen will smell like warm banana muffins already, and the banana skins will have turned black and start to split open. Let them cool a little before you peel the bananas out of the hot skins.
Step 3 & 4
- Start with the bananas, sugar and butter in a medium mixing bowl. Use an electric hand whisk here if you like. We're looking for the butter and sugar to be completely mixed and the banana to be broken down. It's perfect if there are still some chunks of banana in the mix.
Step 5 & 6
- Add in the flour, baking powder, eggs, milk and vinegar. Whisk everything well, but take care not to over mix. If overmixing happens it creates too much gluten in the muffins and they end up tough.
Step 7 & 8
- Mix in the chocolate chips and use a large spoon or an ice cream scoop to drop the muffin mix into the muffin cases. I use about 4 tablespoons of the mix per case which ends up filling about ¾ of the muffin case. This makes 10 large and fluffy bakery-style muffins. If you prefer a smaller muffin then divide the batter between all 12 muffin cases.
- This is totally optional, but if you have some demerara sugar, then may I suggest that you sprinkle some sugar onto the tops of the muffins before baking. It gives a super crunchy topping that just works stunningly with the chocolate in the muffins and brings out some extra banana flavour.
Storage
Because these muffins are so soft and fluffy they store like a dream and won't dry out on you. Simply store them in an airtight container for up to 4 days at room temperature or wrap them in foil and store them in the freezer for up to 6 months.
If you store them in the freezer, you can pull out one at a time and gently microwave until warm or defrost at room temperature for a few hours.
More easy baking recipes
Tools used
Recipe
One Bowl Banana Chocolate Muffins Recipe
The best one bowl banana chocolate muffins with milk and white chocolate. Fluffy, moist and soft these bananas are perfect for breakfast. All ingredients from Aldi!
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Servings: 12 Regular or 10 Large Muffins
Ingredients
- 100 g butter very soft
- 2 eggs room temperature
- 150 g caster sugar
- 225 g plain flour
- 2 teaspoon baking powder
- 3 tablespoons milk any type
- 1 teaspoon vinegar cider or white wine
- 2 very ripe bananas* see notes
- 200 g chocolate chips
- 4 tablespoons demerara sugar optional
Instructions
- Preheat the oven to 180ºc (160ºc fan) and line a 12 cup muffin tin with paper liners.
- Start with the bananas, sugar and butter in a medium mixing bowl. Use an electric hand whisk here if you like. We're looking for the butter and sugar to be completely mixed and the banana to be broken down. It's perfect if there are still some chunks of banana in the mix.
- Add in the flour, baking powder, eggs, milk and vinegar. Whisk everything well, but take care not to over mix.
- Mix in the chocolate chips and use a large spoon or an ice cream scoop to drop the muffin mix into the muffin cases. I use about 4 tablespoons of the mix per case which ends up filling about ¾ of the muffin case. This makes 10 large and fluffy bakery-style muffins. If you prefer a smaller muffin then divide the batter between all 12 muffin cases.
- This is totally optional, but if you have some demerara sugar, then may I suggest that you sprinkle some sugar onto the tops of the muffins before baking. It gives a super crunchy topping that just works stunningly with the chocolate in the muffins and brings out some extra banana flavour.
Notes
- If your bananas aren't ripe then have no fear. Simple wrap them in some foil and bake them in the preheated oven for about 15 minutes. You'll know when they're done because your kitchen will smell like warm banana muffins already, and the banana skins will have turned black and start to split open. Let them cool a little before you peel the bananas out of the hot skins.
- This recipe makes enough for 12 regular sized muffins or 10 large bakery-style muffins. The nutrition info is for 12 regular sized muffins.
Nutrition
Calories: 247kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 147mg | Potassium: 39mg | Fiber: 1g | Sugar: 21g | Vitamin A: 254IU | Calcium: 54mg | Iron: 1mg
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