These one bowl Chocolate and banana Muffins have a beautiful golden dome top and are deliciously moist inside. Brought to life with warm fragrant chai spices, this recipe is the perfect way to use up old over ripe bananas. The best bit? No stand mixer or blender is required here.

Oh.. and these Muffins stay moist for 3 to 4 days!

Moist Banana Muffins

If you’ve ever been disappointed by stale, dry muffins the day after making them, you will love these Banana Muffins!

The key to the perfect bakery style muffin is to have just enough leavening agents (I used bicarbonate of soda) to create that puffy dome when baking, but not so much that you can taste it. Using enough fats and liquids will make the muffins moist and rich. Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. Over mixing will result in rock hard muffins and nobody wants that.

Variations

This muffin recipe is a great base recipe for banana muffins. The chocolate chips can be substituted with anything you want. blueberries, raspberries, nuts, dried fruit, freeze dried strawberries, little chunks of apple.

Made with simple ingredeints

This lovely one bowl banana muffin recipe is made with simple ingredients:

bananas
flour
butter
egg
honey
bicarboante of soda
chai spices
vanilla
chocolate

How to make banana and chocolate muffins

First mix the wet ingredients briefly.
Then the dry ingredients briefly.
Then combine the 2 briefly.
Stir in the chocolate and bake!

Grab and go snack

These make the ideal for grab and go snacks for popping into lunch boxes, for a last minute afternoon tea, for breakfast/ sehri and just generally devouring whenever you need a good snack.

How to quickly ripen bananas

We don't always have ripe bananas to hand. When this is the case, I pop the bananas onto a baking tray and bake for 15 - 20 minutes on Gas Mark 2, 150 c.

To Make Gluten Free

Use an equal amount of a gluten free flour blend in place of the flour.

Storing & Freezing Muffins

These muffins keep well for 3-4 days at room temperature.

They also freeze well. Use these tips as a guide:

Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or cling film, or place in ziplock bags. They can be frozen for up to 2 months.
Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or oven as directed below:
For microwave oven, place unwrapped muffin on plate. Microwave on HIGH about 30 seconds for each muffin.
For heat foil-wrapped muffins at 150 c/GM 4 for 10 to 15 minutes.

More Banana recipes:

Banana and Chocolate Chip Pancakes

Chocolate Banana Bread

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Banana and chocolate muffins in tin with spices scattered around

One bowl Chocolate and banana Muffins

Safira

5 from 3 votes

Print Recipe

Prep Time 5

Cook Time 22

Total Time 27

Course Baking, Baking/Dessert, Lunch/Snack

Cuisine American, british

Servings

Calories 231 kcal

Ingredients

4 Bananas Very ripe
60 g Butter Melted
85 g Honey
2 Eggs
1 teaspoon Vanilla Extract
195 g Plain Flour
1 ½ teaspoon Bicarbonate of Soda
1 ½ teaspoon Cinnamon powder
1 teaspoon Ground Ginger
½ teaspoon Cardamom Powder
¼ teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
¼ teaspoon Black Pepper
½ teaspoon Salt
175 g Dark or Milk Chocolate Chopped

Instructions

Preheat the oven to 180 °C/Gas Mark 4. Line a 12 muffin tin with cupcake cases.
In a large bowl, stir together the mashed bananas, butter, honey, eggs, and vanilla until combined.
Mix the flour, bicarbonate of soda, spices, black pepper and salt in a separate bowl. Fold in the chocolate.
Divide the batter among the cases. Transfer to the oven and bake for 19-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

All Spice Mix - If you prefer, you can use an all spice mix instead of all the individual spices. You can skip them altogether if you prefer.

How to quickly ripen bananas - We don't always have ripe bananas to hand. When this is the case, I pop the bananas onto a baking tray and bake for 15 - 20 minutes on Gas Mark 2, 150 c.

To Make Gluten Free - Use an equal amount of a gluten free flour blend in place of the flour.

Storing & Freezing Muffins - These muffins keep well for 3-4 days at room temperature. They also freeze well. Use these tips as a guide:

Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or cling film, or place in ziplock bags. They can be frozen for up to 2 months.
Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or oven as directed below:
For microwave oven, place unwrapped muffin on plate. Microwave on HIGH about 30 seconds for each muffin.
For heat foil-wrapped muffins at 150 c/GM 4 for 10 to 15 minutes.

Variations - Feel free to replace the chocolate chips with nuts, berries, apples etc.

Nutritional information - is only an estimate and varies depending on size/brand of ingredients.

Nutrition

Calories: 231kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 38mgSodium: 281mgPotassium: 172mgFiber: 2gSugar: 11gVitamin A: 190IUVitamin C: 3mgCalcium: 12mgIron: 1mg

Keyword Afternoon Tea, Breakfast, Sehri, Snack, Suhoor

Tried this recipe?Let us know how it was!

Comments

5 from 3 votes (1 rating without comment)