Banana Chocolate Chunk Muffins
These muffins truly have it all - from the rich, velvety allure of big chocolate chunks (forget those measly chocolate chips!) to the familiar, comforting flavours reminiscent of classic banana bread.We've added pecan nuts for an extra nutty crunch, all in the convenient and portable shape of a muffin.
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Servings: 12 muffins
Calories: 321kcal
Equipment
- 1 12-hole muffin tray
- 12 muffin or cupcake paper cases
Ingredients
- 150 grams (5oz) chocolate slab, roughly chopped - milk or dark chocolate
- 60 grams (2oz) pecan nuts, roughly chopped (optional) - or nuts of choice
- 350 grams (12oz) mashed, overripe banana - roughly 3-5 bananas, depending on size. Weight is without skins.
- 120 millilitre (½ US cup) vegetable oil - or other neutral oil, like sunflower oil
- 2 large eggs - at room temperature
- 100 grams (3.5oz) dark brown sugar
- 225 grams (8oz) all-purpose flour
- 4 tablespoons cocoa powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 200C/390F. Line a 12-hole muffin pan with muffin or cupcake paper cases.
- Roughly chop the chocolate slabs and the nuts into small bite-sized pieces.150 grams (5oz) chocolate slab, roughly chopped, 60 grams (2oz) pecan nuts, roughly chopped (optional)
- Finely mash the bananas. Note: Using a large plate for mashing works better than trying it in a bowl.350 grams (12oz) mashed, overripe banana
- Transfer the mashed bananas to a large bowl, then add the oil.120 millilitre (½ US cup) vegetable oil
- Beat the mashed bananas and oil together until fully combined, approximately 1 minute at medium speed.
- Add the room-temperature eggs. Beat well again until fully incorporated.2 large eggs
- Next, add the dark brown sugar to the banana mixture. Beat until well combined.100 grams (3.5oz) dark brown sugar
- In a separate bowl, use a fork to fully combine the all-purpose flour, cocoa powder, bicarb and salt.225 grams (8oz) all-purpose flour, 4 tablespoons cocoa powder, 1 teaspoon bicarbonate of soda, ½ teaspoon salt
- Add the chopped chocolate and nuts to the dry ingredients and stir it through. Note: Combining the chocolate and nuts with the dry ingredients now minimises the need for excessive folding later, preventing overmixing, which could lead to a denser texture in the muffins.
- Next, add all the dry ingredients to the banana mixture.
- Using a large spoon, carefully fold everything together just until all the flour is fully mixed in and then stop. Avoid overmixing as well as you can.
- Spoon equal amounts of batter into the muffin cases, ensuring not to fill more than ¾ of the way. Optional: Add an extra sprinkling of nuts on top of the muffins.
- Bake in the preheated oven for 10 minutes. Then, reduce the heat to 180°C/356°F and bake for an additional 11-13 minutes or until a toothpick inserted in the centre of a muffin comes out clean.Be cautious not to stab the toothpick through a chocolate chunk, as it may give the impression of wet batter when it's actually the melted chocolate.
- Allow the muffins to cool for 10 minutes before removing them from the tray. Feel free to enjoy one straight from the oven first!
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 321kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 208mg | Potassium: 230mg | Fiber: 3g | Sugar: 18g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
