Basilberry recipes

Banana and Chocolate Chip Muffins

Banana and Chocolate Chip Muffins Recipe


Ingredients for Banana and Chocolate Chip Muffins
Preparation time: 15 min
Cooking time: 30 min
Persons: 12
Difficulty: Low
Cost: Low

These Banana and Chocolate Chip Muffins are a variety of the all American muffin and a great way to cheer up your breakfast table. The basis for the Banana and Chocolate Chip Muffin dough consisting of sugar, eggs, milk, flour and baking powder doesn't involve a lot of work nor time so this recipe can also help you out when planning a great afternoon of baking with the kids! Add the chocolate chips or bar pieces of your choice and the banana pulp to the dough and use your creativity while decorating these sweet cupcakes!
    For the Banana and Chocolate Chip Muffins:
  • Baking powder
    12 gr
  • Bananas
    3 ripe ones, 250 gr pulp
  • Bicarbonate of soda
    half a teaspoon
  • Butter
    125 gr, softened at room temperature
  • Chocolate
    dark, 180 gr
  • Chocolate
    milk hazelnut, 180 gr
  • Eggs
  • Flour
    250 gr
  • Lemons
    a few drops of juice
  • Milk
    100 ml
  • Salt
    a pinch
  • Sugar
    125 gr
  • Vanilla sugar
    1 sachet



Put the 125 gr of sugar in a bowl and cut the softened butter into cubes. Add the butter to the sugar to be whisked together.

Whisk for a few minutes until creamy. Add the 2 eggs and whisk for another two minutes. Peal the ripe bananas, about 3, and put them in a bowl to mash.

Mash the bananas with a fork to get about 250 gr of banana pulp. Add the pulp to the butter, egg and sugar mixture and add a few drops of lemon juice to the banana pulp, before or after mashing them, to avoid the banana's from blackening.

Add the 100 ml milk and give the mixture a whisk, with a spoon or a mixer, to blend in all the ingredients. Now, we have to add all the powder ingredients.

Sift the bicarbonate of soda, the pinch of salt and the baking powder first. Then, sift the vanilla sugar and the flour as well.

Incorporate the sifted powder ingredients with a spatula or spoon and tir with a spoon to blend in all the ingredients. Now, we have to add the chocolate to the banana muffin dough. You can either buy chocolate chips and add them to the mixture or dice up chocolate bars of your liking.

In this recipe I have used about 100gr of dark chocolate and 100 gr of milk hazelnut chocolate for the muffin dough and the remaining bar pieces, about 80 gr of dark chocolate and 80 gr of milk hazelnut chocolate, to decorate the muffins. Finely chop the chocolate bars intended for the muffin dough and add the chips to the mixture.

Preheat the oven at 180C. Use a tray for 12 muffins and fill the stamps with paper or silicone cups. Divide the muffin mixture between the 12 cups with a spoon but make sure not to exceed the edge of the cups because the muffins will expand during cooking and could get out of their molds.

Now, dice up the remaining pieces of chocolate and decorate the muffins with the chips.

You can also add a small slice of banana to decorate the muffins. Place the tray in the oven for about 25 minutes. Check whether the muffins are cooked by inserting a toothpick or cake tester in the center. The toothpick should come out clean without any batter sticking to it. Serve the Banana and Chocolate Chip Muffins still a bit warm and the chocolate chips will melt in your mouth!
Cooking Tips:

Use ripe bananas for a great banana flavour and a smoother mash.

Add lemon juice to the banana pulp to avoid the banana pulpm from blackening.

Use less or more chocolate as you wish. Also add the type of chocolate that you prefer such as dark, milk or hazelnut. Usually bananas are matched to dark chocolate in desserts but you can be as creative as you want!