Chocolate Banana Muffins

Chocolate Banana Muffins These Chocolate Banana Muffins are really easy to make. They rise well and the banana keeps them moist after baking. I had to find something new for my 'thank you' cakes. One of my French neighbours in the next hamlet brought me a bucket of oysters, another neighbour lent us his barn and another brought us some huge French biscuits. I was definitely in cake debt! My son Will and I had a chat and I suggested we make a banana and walnut loaf. He said, 'What about banana and chocolate?' It sounded good so here is what came out. Chocolate Banana Muffins We started with making a basic mix of creaming margarine and granulated sugar. You could use butter but I think this makes them fluffier. Beat in the eggs with two mashed, ripe bananas.  Mix the chocolate chips with the flour and fold into the mixture. Use an ice-cream scoop to divide the mixture between six muffin cases. Chocolate Banana Muffins Bake in a pre-heated oven at 170 degrees for about 20-35 minutes. They do take longer than normal muffins due to the banana. Chocolate Banana Muffins The was a big problem with these muffins. The smell of hot chocolate and bananas was slightly irresistible! The muffins didn't make it to the neighbours..... I had to make something else! 
Chocolate Banana Muffins
Serves 6
Easy, moist muffins with chocoalte and banana.
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
Ingredients
  1. 4 oz butter/margarine
  2. 4 oz granulated sugar
  3. 4 oz self raising flour
  4. 2 eggs
  5. 2 mashed ripe bananas
  6. 2 oz plain chocolate chips
Instructions
  1. Cream the butter and sugar together until fluffy.
  2. Beat in the eggs and banana.
  3. Fold in the chocolate and flour.
  4. Divide between 6 muffin cases and bake for about 30 minutes at 170 degrees.
Chez Le Rêve Français http://chezlerevefrancais.com/
         

12 Comments Add yours

  1. Sabiscuit says:

    I tell that they’re soft and tasty just by looking. xo

    1. Thanks so much. It’s a bit of a Waldorf Coleslaw combo!

  2. Johanna says:

    Those do look great. Did you make the muffin liners yourself or are they store-bought ? Greetings from the student kitchen,
    Johanna

    1. amandrawren70@gmail.com says:

      Thanks Johanna. They are store bought but are just squares of brown greaseproof paper. I’ve tried normal parchment but it is too thick. I think it would be cheaper to find a place that does sheets of coloured parchment. Let me know if you know of anywhere! Amanda

  3. ChgoJohn says:

    I am a big fan of banana breads and muffins. The problem is that I never have ripe bananas when I come upon a great recipe like this one, Amanda. Ha! Not today! Last month, I bought bananas just so that I could freeze them, waiting for a recipe to come along. This is my lucky day. I’ve still got some Easter goodies to “deal with” but there will be banana muffins in my kitchen sooner rather than later. Thank you!

    1. amandrawren70@gmail.com says:

      Thanks John. At least we can pretend that they are vaguely healthy! I have never frozen bananas though. Did you mash them first?

      1. ChgoJohn says:

        Once it becomes apparent that the bananas have to be used or tossed, I peel them, cut them into halves or thirds, and place in a bag. Later, I’ll use them for quick breads or muffins but they can be used in smoothies, too. Works fine and I no longer find myself tossing over-ripe bananas.

        1. Thanks John, I never would have thought of this. Great money saving tip too!

  4. Yummy!! And beautiful 🙂 I love that kind of muffin papers <3

  5. Oooh, those look yummy. Cannot wait to give them a go! 🙂 x

    1. amandrawren70@gmail.com says:

      Thank you…yes they are very naughty!

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