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:
One Bowl Banana Cake with Chocolate and Caramel
Banana and Chocolate Chip Pancakes
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One bowl Chocolate and banana Muffins
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.
Ingredients
- 4 Bananas Very ripe
- 60 g Butter Melted
- 85 g Honey
- 2 Eggs
- 1 tsp Vanilla Extract
- 195 g Plain Flour
- 1 ½ tsp Bicarbonate of Soda
- 1 ½ tsp Cinnamon powder
- 1 tsp Ground Ginger
- 1/2 tsp Cardamom Powder
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 175 g Dark or Milk Chocolate Chopped
Instructions
-
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.
Recipe 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.
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