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+ servings
Banana and chocolate muffins in tin with spices scattered around

One bowl Chocolate and banana Muffins

Safira
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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Baking, Baking/Dessert, Lunch/Snack
Cuisine American, british
Servings 12
Calories 231 kcal

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
 

  • 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!