Banana muffins are an absolute classic and when you add in some chocolate, you end up with something even better! Say hello to these delicious Banana Chocolate Chip Muffins.
I love these muffins because they take no time at all to whip up. Plus they’re the perfect way to use up any over-ripe bananas you have lying around (the riper the better!).
You can remove the chocolate chips if you prefer, or even add in some chopped pecans or walnuts for variety.
These muffins make the perfect afternoon treat or lunchbox filler. Quick, easy and very yummy!
For more yummy cake (and lunch box!) recipes, check out our Thermomix Cakes eBook and Thermomix Lunch Box Snacks eBook here.
Banana Chocolate Chip Muffins
Banana muffins are an absolute classic and when you add in some chocolate, you end up with something even better!
Ingredients
- 2 large ripe bananas
- 80 g butter
- 1 tsp vanilla extract
- 1 tsp honey
- 125 g milk
- 2 eggs
- 250 g self-raising flour
- 100 g caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- pinch of salt
- 200 g chocolate baking chips
Instructions
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Preheat oven to 190 degrees (180 if using fan-forced).
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Line a 12 hole muffin tray with muffin liners.
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Place bananas into the TM bowl. Mash on Speed 8 for 10 seconds. Pour into a bowl and set aside.
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Place the butter into the TM bowl (don't worry about cleaning it) and melt on 100 degrees, 60 seconds, Speed 3.
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Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 3 (if needed).
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Allow to cool slightly.
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Add the vanilla extract, honey and milk and mix together on Speed 6 for 20 seconds.
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With the blades spinning on Speed 3, add the eggs one at a time through the MC hole.
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Add the mashed bananas and mix for a further 20 seconds or until well combined.
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Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).
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Add the chocolate chips and mix on Reverse Speed 4 for 5-10 seconds or until just combined.
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Divide mixture evenly between the muffin cases.
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Cook for 15 minutes or until they spring back when lightly touched in the middle.
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Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
If you love these Banana and Chocolate Chip Muffins, why not try our Spiced Banana Muffins or our Apple Muffins?
Comments 11
Just made but deleted baking soda and bicarbonate and used gluten free srf- yummy
Author
Fantastic!!
Absolutely delicious
Just made these and cut up KitKat into small bits and threw them in. I use brown sugar rather than caster as it makes them denser. Totally amazing recipe
Author
OMG YUMMMMMMMM!!!
Each time I have made these they have stuck to the muffin cases what am I doing wrong??
Author
Hi Belinda, try giving them a little spray with non-stick baking spray before cooking or try a different kind of case. xx
Just made these today, using some really over ripe bananas…: they were so delish 👌🏻
Really enjoyed these.
And my 3yo son loved making then with me (and licking the spatula clean!!)
Next time I might try 50/50 brown sugar/castor sugar + see what happens.
I bet they’d also be great with white chocolate bits.
Mine taste amazing but sank when out of the oven? Any advice???
Hi Lauren, possibly your oven needs to be set a little higher? I’d try it 10/20 degrees warmer next time x