Home Recipes Snacks Banana and Chocolate Muffins Banana and Chocolate Muffins Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 20 min Cooking 25 min Refrigeration 0 min Freezing 0 min 12 muffins Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Peculiarities Economical Peanut-free Under 30 minutes Categories Desserts Muffins as a snack Snacks Thematics Basics Comfort food Gifts To freeze Banana and Chocolate Muffins Make the Best Banana and Chocolate Muffin Recipe Banana muffins are good, but soft banana and chocolate muffins are even better! Indeed, it seems to be a classic recipe in most families. After all, who doesn’t enjoy a delicious and tender muffin? Plus, tradition has it that you should eat the cripsy muffin top first and finish by the soft center! Does your mouth water yet? For this recipe, do not hesitate to substitute the flour by wheat flour or your own mix. Also, you could add a teaspoon of ground cinnamon or maple syrup when making your muffins. Substituting the large oat flakes with quick-cooking oats is another possible option. Indeed, this muffin recipe is super easy to personalize and has a short preparation and cooking time. Stock your banana muffins Your muffins never last more than a few days on the countertop? Double the recipe next time you make some! This way, you can freeze the extras for snacks in the following weeks. Plus, thawed muffins are just as tender as when you first get them out of the oven. Try making this recipe with mini muffin molds. After all, mini muffins are so cute! SIMPLY DELICIOUS: Got a few more ripe bananas? Try these recipes! Toblerone banana bread Slow cooker banana bread White bean banana bread Banana bread parfait Banana and chocolate smoothie bowl Bonà savoir Buttermilk substitute Buttermilk is an easy ingredient to replace in a recipe. Indeed, you can simply substitute the quantity of buttermilk in this recipe with the same amount of milk plus a teaspoon (5 ml) of lemon juice and it’s done! Banana and chocolate muffins Metric system Imperial system Banana and chocolate muffins All-purpose flour - 1 cup 130 g To discover! Large oat flakes - 1 cup 110 g To discover! Ground flax seeds - ¼ cup 30 g To discover! Baking powder - ½ teaspoon 2.5 mL To discover! Baking soda - ½ teaspoon 2.5 mL To discover! Salt - ¼ teaspoon 1.25 mL To discover! Room temperature butter - ½ cup 120 g To discover! Brown sugar - ¾ cup 165 g To discover! Egg - 1 1 To discover! Bananas (medium size), in puree - 3 3 To discover! Buttermilk - ¼ cup 60 mL To discover! Vanilla extract - 1 teaspoon 5 mL To discover! Chocolate chips - ½ cup 80 g To discover! Preparation Switch to cook mode Banana and chocolate muffins Step 1 Preheat the oven to 350 °F (180 °C). Line a muffin mold with paper or silicone cups. Step 2 Mix the flour with the oat, flax seeds, baking powder, baking soda, and salt. Set aside. Step 3 Then, using a food processor or hand blender, whisk the butter with the brown sugar for 2 minutes or until the texture is creamy and homogeneous. Add the egg, bananas, buttermilk, and vanilla extract. Mix well. Step 4 With a wooden spoon, incorporate the dry ingredients to the wet ingredients. Once the batter is homogeneous, add the chocolate chips and mix gently. Step 5 Finally, using an ice cream scoop, spread the batter into the paper cups of the muffin mold. For the perfect cooking, cook 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool at room temperature. Like it? Share it!
