Banana muffins

Chocolate chip banana muffins are the perfect sweet breakfast or a snack for any time of the day! With a simple recipe and just the perfect ratio of banana and chocolate, banana muffins are ready in less than 5 minutes and baked in 20 minutes. You can also find a tip for the vegan version of banana muffins, for all vegan fellows.

👩‍🍳Manja M.

Why you will love our banana muffin recipe?

These muffins are so delicious that you will want to make them all the time! Below are some of the reasons why you will be impressed:

Very easy to make, so your little one can also make them
Our recipe does not contain complex ingredients and everything you need to make muffins is probably already in your kitchen.
Does not take more than 10 minutes
Muffins can be stored, frozen and enjoyed a day or so later.
They are soft and juicy, with a sweet banana flavour and chocolate chips for even bigger pleasure.

How do we keep them fresh and juicy?
In order for our muffins to stay juicy and fresh, after baking, we need to cool them completely on a cooling rack. Then store them in an sealed container lined with paper towels. Before covering with the lid, gently place another piece of paper towel on the muffins, which will soak up excess moisture.

Are your bananas not ripe enough to bake?

When baking with bananas it is best to use the ones that are ripe (or even overripe) in order to get the best flavour. If we have a day or two before preparing the dessert, place the bananas, apple, avocado, peach or tomato in a brown paper bag and keep on room temperature. In this way, the ethylene of the fruit will be trapped, which will speed up the ripening process. Even faster solution would be to place the whole bananas on a baking tray and heat them up in an oven at 150 ° C for 15-20 minutes.

Can I use frozen bananas?
If we have overripe bananas which we can’t use right away, we can peel them and freeze them for later. Before adding frozen bananas to the recipe, thaw them completely at room temperature, or overnight in the refrigerator. Frozen bananas usually release more moisture, so dry them lightly with paper towels to remove excess liquid.

How to store banana muffins?

The best way to store these banana muffins is to keep them in a zippered bag or in an sealed container at room temperature. They will be good for 5 days. If we want to freeze them, we either wrap them individually with kitchen foil and aluminium foil, or place them in a zippered bag with the date written on it and put them in the freezer. Frozen muffins thaw very quickly, so you can eat them whenever you want.

INGREDIENTS FOR THE BANANA MUFFINS:

2 ripe bananas
300g flour
2 eggs
80g coconut sugar
250g chocolate chips
1 baking powder
2,5dcl plant-based milk
1 TBS. rice drink cacao
pinch of Himalayan salt
3 TBS. cocoa butter
1 tsp. vanilla

DIRECTIONS

In a large bowl, mix the dry ingredients together:
Flour – it would be the best if you use multi-purpose, but whole-wheat flour also works well, or you can also replace it with your favourite gluten-free one.
Coconut sugar – sugar adds juiciness and sweetness to the dough and makes muffins tender. Don’t worry if you don’t have it, replace it with regular white or brown sugar.
Baking powder or baking soda – so the muffins will rise nicely.
Himalayan salt – a pinch of it makes muffins even more aromatic.
Cut the bananas into smaller cubes and mash them with a fork in a larger bowl. As when making banana bread, the bananas we use for these simple muffins are important. It is better if they are sweet and extra ripe. If they have a lot of brown spots or are black – don’t worry. This will make the muffins even tastier!
Add the wet ingredients to the bananas:
Melted cocoa butter – it adds a sweet and buttery taste to the muffins. We can use oil instead of butter. Oil muffins will not be as rich, but the texture will still be light and fluffy.
Eggs – add nice structure and tenderness. For vegan banana muffins use a flax “egg” (10g ground flax seeds + 50ml water).
Vanilla – it is used for a reason in almost every dessert recipe. Vanilla adds richness and sweetness, which sugar doesn’t really provide.
Finally, mix the wet and dry ingredients together and add the chocolate chips. Line the muffin pan with paper cups and then add the prepared mixture. Place the baking pan in a preheated oven at 180 ° C for about 18 – 20 minutes. Stick a toothpick in the center of a few muffins to see if the muffins are fully baked.