Banocolate Chip Muffins

Banocolate Chip Muffins aka Banana & Chocolate Chip Muffins are utterly delicious and so easy to make. The perfect afternoon snack or addition to a packed lunch box!

In honour of National Baking Week, I thought I would post my latest creation which was born out of frustration and a touch of laziness, if I’m honest!

I came across a Banana and Chocolate Chip Muffin recipe recently and immediately wanted to make them.

My children have started to have packed lunches so I am trying to make them a bit more interesting and save money on shop-bought goods!

I digress, anyway back to the story as Ronnie Corbett would say (ask your mum!), on reading the method I realised I had been sold a pup, these were cupcakes, not muffins.

The recipe wanted the butter and sugar to be creamed together argh. The joy and beauty of muffins to me is the fact that they are so quick and easy to make as you just have to combine 2 bowls of ingredients.

As I wasn’t in the mood for standing with my whisk for 10 minutes I put my thinking hat on. In the past, I have made Banana Muffins, Chocolate Muffins, and Strawberry Banocolate Muffins so I just needed to combine these recipes to come up with what I wanted to bake.

Et voila my Banocolate Chip Muffins were born. As I was in a lazy mood I decided that my gadgets were going to take the strain and opted to blend my bananas instead of mashing them.

I also decided that the Oxo Good Grips Rotary Whisk I’d been sent recently was going to mix all my wet ingredients and sugar together. For my full review of this fab whisk click here.

On my first attempt, I left out the teaspoon of bicarbonate of soda and was expecting the beautiful mixture to come out like rock cakes.

However, although they didn’t rise very much they were dense and delicious.

My second batch was made perfectly and taste-tested on my wider family. The feedback was very positive so I felt they were worthy of a wider audience, so here they are!

How to make Banana & Chocolate Chip Muffins

First, blend or mash the bananas.

Sieve all the dry ingredients into a large mixing bowl except the caster sugar.

Then whisk all the wet ingredients and sugar together.

Fold the flour mixture into the wet mixture.

Add the chocolate chips then divide the mixture into 12 muffin cases and bake.

Next, remove from the oven and cool muffins on a wire rack.

I especially enjoy these banana & chocolate chip muffins when they a still slightly warm and the chocolate is all gooey!

More Muffin Recipes

I’m sure you’ll love my Banocolate Chip Muffins and once you’ve tried them do check out these muffin recipes!

• Strawberry Banocolate Muffins
• Raspberry, Almond & White Chocolate Muffins
• Easy Lemon Curd Muffins
• Blueberry, Banana & White Chocolate Chip Muffins
• Blackberry, Apple & Speculaas Muffins
• Peach Muffins

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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Banocolate Chip Muffins

Rich chocolate and banana muffins with dark chocolate chips.

Course Cake

Cuisine English

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Camilla Hawkins

Equipment

• 1 Digital scales
• 1 Kitchen knife
• 1 large mixing bowl
• 1 sieve
• 1 Set measuring spoons
• 1 stick blender or potato masher
• 12 Paper muffin cases
• 1 Muffin tin
• 1 rubber spatula

Ingredients

• 200 g Plain flour
• ½ tsp Baking powder
• 1 tsp Bicarbonate of soda
• 30 g Cocoa
• 100 g Dark chocolate chopped to chip size
• ½ tsp Salt
• 3 Bananas med – large
• 150 g Caster sugar
• 1 Egg
• 80 g Butter melted

Instructions

• Preheat the oven to 180°C.
• Put 12 paper muffin cases into a muffin tin.
• Blend or mash the bananas to a pulp.
• In a bowl sift together the flour, cocoa, baking powder, bicarbonate of soda and salt.
• In a large bowl combine the banana pulp, sugar, egg and melted butter.
• Fold in the flour mixture until incorporated.
• Then fold in the chocolate chips and distribute evenly.
• Spoon equally into the 12 muffin cases.
• Bake for 20 minutes or until the muffins spring back to the touch.