These chocolate chip banana muffins melt in your mouth and are just the perfect amount of sweetness. Hands down my favorite muffin recipe!
I was struggling to succeed with a banana cake recipe that I was given a few years ago. I had just about given up when it occurred to me that the recipe might be adaptable to muffins form. I’ll be honest, I am crazy about these! They’re full of flavor, with a hint of banana, and caramel!
INGREDIENTS
3 Bananas – very ripe or over ripe
60g/ 0.5 cup Butter– at rooms temperature – you can also substitute for coconut oil
3 Eggs
50g / just 0.5 cup Dark chocolate chips. For these muffins, I used a combination of white and dark
Baking soda – just a pinch
0.5 tsp Baking powder
125g/ just under a cup of all-purpose flour – I use spelt but you can use any flour!
50g/ 0.5 cup Muscovado sugar – I use light muscovado for this recipe. Be sure to break up any lumps!
0.5 tsp Cinnamon
1/4 tsp Vanilla powder – I prefer the flavour of a powdered vanilla pod or real vanilla if you have some, vanilla extract is also ok!
Small to medium-sized muffin casings. You may also need a muffin baking tray, depending on the type of casings you use.
-Choose smaller muffin forms, the banana and chocolate chip muffin mixture is heavy and doesn’t rise well in large cases.
METHOD
1.Preheat the oven to 180°C /356°F.
2. Mash together the bananas, softened butter, cinnamon, vanilla and sugar. You can also use an immersion blender to ensure that the mixture is smooth.
-Be sure to mash up the bananas so there are no lumps. You can also use an immersion blender to blend the butter, banana, vanilla, and cinnamon.
3. Beat the egg in a separate bowl and add to the mixture together with the chocolate chips. Mix well.
4. Sift in the flour together with the baking powder and baking soda. Combine well without over working the mixture.
-Be careful not to over-mix once the flour is added, we are looking for a cakey consistency, and over-mixing will activate the gluten-producing a bready muffin.
5. Fill your muffin forms nearly to the top and place int the middle of the oven for 18 – 20 minutes. They should be golden brown on top and firm to touch.
-Fill the muffin casing nearly to the top! The mixture will bloom and give you that lovely rounded muffin shape you’re looking for!
Eaten warm from the oven, they are super soft and melty with an unexpected caramel flavor!
These muffins are delicious eaten alone or served hot with vanilla ice cream.
Store in single layers in an airtight container.
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The Best Ever Banana Chocolate Chip Muffins
Fluffy, melt in your mouth delicious with an unexpected hit of caramel! Hands down the best ever banana chocolate chip muffin recipe!
Ingredients
- Bananas - 3 large ripe or over ripe bananas
- Egg - 1 large
- Butter - 60g /about half a cup -softened at room temperature. You can also use coconut oil.
- Muscavado sugar - 50g/ 1.7 ounces / just under half a cup. Be sure to break up any lumps.
- Baking powder - 0.5 teaspoon
- Baking soda - just a pinch
- Cinnamon powder - 0.5 tsp
- Powdered Vanilla - 1/4 teaspoon
- Chocolate chips, dark, white or both- 50g / half a cup
- Flour - 125g / just under a cup.
- You will need :
- small to medium sized muffin casings. Depending on the casings that you re using you may need an oven form for muffins.
- An immersion blender is useful nut not essential.
Instructions
1.Preheat the oven to 180°C /356°F.
2. Mash together the bananas, softened butter, cinnamon, vanilla and sugar. You can also use an immersion blender to ensure that the mixture is smooth.
3. Beat the egg in a separate bowl and add to the mixture together with the chocolate chips. Mix well.
4. Sift in the flour together with the baking powder and baking soda. Combine well without over working the mixture.
5. Fill your muffin forms nearly to the top and place int he middle of the oven for 18 - 20 minutes. They should be golden brown on top and firm to touch.
Enjoy your muffins hot from the oven or pack in single layers for storing in an air tight container.
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