Double Chocolate Banana Muffins
Moist whole wheat banana muffins made with cocoa, honey and chocolate chips, with extra chips baked into the tops. Batch yield: 12 standard muffins. One serving: 1 muffin, approximately 76 g after baking and cooling. Prep time means total non-oven time: 20 minutes of hands-on preparation and handling plus 40 minutes of cooling, including 10 minutes in the tin and approximately 30 minutes on a rack. Preheating takes place during preparation and is not counted again. All 12 muffins bake together in one 22-minute oven batch, giving approximately 82 minutes from starting to completely cooled muffins. Allow extra oven time only if the doneness checks require it. Nutrition is estimated per muffin and rounded; calories are consistent with the listed macros using 4 kcal/g for protein and carbohydrate and 9 kcal/g for fat. Appliances: Oven, conventional or fan. Equipment: 12-hole standard muffin tin, approximately 35 × 27 cm; 12 paper muffin cases; Kitchen scales; Measuring spoon; Large mixing bowl; Medium mixing bowl; Fork; Whisk; Flexible spatula; Spoon; Skewer; Wire cooling rack. Allergens: Whole wheat flour contains wheat and gluten, and the recipe contains egg. Milk and soy are product-dependent allergens in the chocolate chips: check the label, including for soy lecithin and milk ingredients or cross-contact warnings. Storage: Once completely cool, store airtight at a cool room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze in an airtight container for up to 3 months. Thaw covered at room temperature for 1–2 hours before eating.
60 min
Prep
22 min
Cook
12
Serves
242
Calories
Macros · per serving
4g protein
34g carbs
10g fat
Ingredients
For 12 servings
- 345 g Ripe bananas, peeled
- 113 g Honey
- 1 Large egg
- 56 g Vegetable oil
- 5 ml Vanilla extract
- 130 g Whole wheat flour
- 41 g Natural unsweetened cocoa powder
- 4 g Baking powder
- 5 g Baking soda
- 3 g Fine salt
- 180 g Semi-sweet chocolate chips
Instructions
- 1
Preheat the oven to 190°C/375°F conventional or 170°C/340°F fan, with a shelf in the centre. Line all 12 wells of a standard muffin tin with paper cases. Use a tin approximately 35 × 27 cm, with wells about 7 cm across and 3.5 cm deep, holding roughly 100 ml each.
- 2
Reserve 30 g of the chocolate chips for the tops. In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda and salt, breaking up any cocoa lumps.
- 3
In a large bowl, mash the weighed bananas with a fork until mostly smooth, with only small soft pieces remaining. Add the honey, egg, vegetable oil and vanilla extract. Whisk until evenly combined.
- 4
Add the dry mixture to the banana mixture. Fold with a spatula just until no dry flour remains, then fold in the remaining 150 g chocolate chips. The batter should be thick and spoonable; do not beat it smooth or continue mixing once combined.
- 5
Divide the batter evenly among the 12 cases, approximately 83–84 g of batter per case. Scatter the reserved chocolate chips evenly over the tops, about 2.5 g per muffin, and press them lightly into the surface.
- 6
Bake the entire tin in one batch for approximately 22 minutes, checking from 20 minutes. The tops should be risen and spring back lightly when touched. A skewer inserted into the centre should show a few moist crumbs but no wet batter; melted chocolate streaks are normal. If necessary, bake for another 1–3 minutes until these cues are reached.
- 7
Leave the muffins in the tin for 10 minutes, then carefully transfer them to a wire rack. Cool for about 30 minutes more, until completely cool, before storing. No frosting or additional topping is needed.
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