Chocolate Banana Muffins
This is the best possible fate for bananas with freckled skins. The banana brings both sweetness and moisture, so the crumb stays tender even on day three, while cocoa and chunks of dark chocolate give depth without cloying sweetness. It’s a two-bowl, no-mixer batter.
- Prep
- 20 min
- Cook
- 24 min
- Rest
- 30 min
- Total
- 1 h 14 min
- Servings
- 12
- Level
- Easy
- Per serving
- 255 kcal
Ingredients
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What to use instead
Swap the butter for 80 ml neutral oil — the muffins come out even moister.
Makes: 12 muffins
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Prepare the tin
Heat the oven to 180 °C (350 °F) and line a 12-hole muffin tin with paper cases.
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Step 2: Mash the bananas
Mash the bananas with a fork, leaving a few small lumps. Add the eggs, brown sugar, melted butter, yogurt and vanilla and whisk until even.
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Step 3: Sift the dry ingredients
Sift the flour, cocoa, baking powder, baking soda and salt into another bowl — cocoa is prone to lumps, so don’t skip the sieve.
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Step 4: Bring it together
Tip the dry ingredients into the banana mixture and fold just until the flour disappears. Fold in 80 g of the chocolate and keep the rest for the tops.
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Step 5: Bake
Fill the cases almost to the top and scatter over the remaining chocolate. Bake for 20–24 minutes, until risen and starting to crack. A skewer may come out with melted chocolate, but not raw batter.
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Step 6: Cool
Leave in the tin for 10 minutes, then move to a rack for another 20 — they’re lovely warm but still fragile.
Tips & variations
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Tip
The darker the banana skins, the sweeter and more fragrant the muffins. Plain yellow bananas give a flatter flavour, so wait for the freckles.
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Variation
Add 60 g toasted walnuts or pecans along with the chocolate.
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Swap
Swap the butter for 80 ml neutral oil — the muffins come out even moister.
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Storage
Keep in an airtight container for up to 3 days, or freeze for up to 2 months and thaw at room temperature.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 255 kcal | 3,060 kcal |
| Protein | 5 g | 60 g |
| Fat | 11 g | 132 g |
| Carbohydrates | 33 g | 396 g |
Approximate values calculated from standard ingredient data.
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