Bakery Style Banana Chocolate Chunk Muffins
Easy, one bowl banana muffin recipe with milk chocolate chunks
Equipment
- 1 Large mixing bowl
- 1 Electric whisk or stand mixer with paddle attachment
- 1 Rubber Spatula or Wooden Spoon
- 1 12 hole muffin or cupcake tray
- 1 ice cream scoop optional
Ingredients
- 3 whole ripe bananas
- 50 grams soft brown sugar
- 50 grams caster sugar
- 2 whole eggs
- 100 grams vegetable oil
- 220 grams plain flour
- 1/2 tsp baking soda
- 150 grams milk chocolate chunks or chopped chocolate
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the bananas, brown sugar and caster sugar. Beat together for 1-2 minutes until the bananas are mashed and smooth.
- Add the eggs and oil and continue beating for 1-2 minutes until combined.
- Sieve in the flour and baking soda. Switch to a rubber spatula or wooden spoon and mix together.
- Add 100 grams of the chopped milk chocolate or chocolate chunks. Mix together.
- Place large muffin cases into each hole of the muffin/cupcake tray.
- Using a large ice cream scoop, scoop up 2-3 tbsp of batter and place into each muffin case. Each case should be about 3/4 full. Repeat until all the batter has been used.
- Sprinkle over the remaining chocolate chunks/chopped chocolate onto each muffin.
- Bake for 20-30 minutes until risen and golden brown in colour all over.
- Allow to cool slightly before serving.
- Leftovers can be stored in an airtight container or wrapped tightly with cling film. Leftovers should be stored at room temperature for 3-4 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.