Soft and Moist Banana Chocolate Muffins Recipe
These Chocolate Banana Muffins are the moistest, softest, and easiest ever. You just need 10 ingredients and 10 minutes to make. Chocolate banana muffins batter filled with chocolate chips and fresh banana chunks. Perfect for breakfast and dessert.
RECIPE:
Double Chocolate Banana Muffins | SweetTreats
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-2 ripe bananas (I always use frozen bananas as they taste/work best!)
-1 and 1/3 cups all purpose flour
-2/3 cup cocoa powder
-1 tablespoon baking powder
-1 teaspoon baking soda
-1/3 cup oil (I used vegetable, but canola or sunflower work well!)
-1/4 cup brown sugar
-1/2 cup granulated sugar
-2 eggs , room temperature
-2 tbsp sour cream
-1 cup chocolate chips
Bake at 425F for 5 minutes, then turn your oven down to 375F and continue baking for 10-12 more minutes
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Chocolate Banana Muffins Recipe
Perfect for chocolate and banana lovers out there. These double chocolate banana muffins are really easy to make and to keep things even easier, this recipe uses only basic baking ingredients. You just mix and whisk by hand, that's it. These muffins are super fluffy, packed with chocolaty goodness and yes, super yum!
MISTYPED: Use 1 1/2 cup all purpose flour (195 g), NOT 1 1/4 cup. Sorry!!
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Double Chocolate Banana Bread ll Banana Bread Chocolate Chips ll Easy Moist Banana Bread
We love to eat bananas and chocolate, to mix them both is a PERFECT combination. This Double Chocolate Banana Bread is one of the simplest and the yummiest recipe I've ever tried. I bet everyone could to make this recipe at home because the ingredients are absolutely easy to get!
So why don't you rock your kitchen and try this EASY Double Chocolate Banana Bread at home!
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup unsweet chocolate powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 ripe bananas ( 1 1/2 cup mashed bananas)
- 1/4 cup melted butter
- 1/4 cup oil
- 2 eggs, beaten
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 3/4 cup chocolate chips
#DoubleChocolateBananaBread#BananaBreadChocolateChips#EasyMoistBananaBread#
JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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Double Chocolate Banana Muffins | Choconana Muffins
#Choconana #Muffin #Scrummy
How to make Double Chocolate Banana Muffins - Choconana Muffins
TIMINGS:
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.
SERVINGS:
Make 12 individual muffins.
INGREDIENTS:
1½ cups (8oz/225g) all-purpose flour.
⅓ cup (2oz/60g) light brown sugar.
3 tbps of cocoa powder (sifted).
1 tsp of bread soda.
½ cup (4floz/125ml) vegetable oil.
2 large eggs.
3 ripe bananas.
⅔ cup (3½oz/100g) chocolate chips (keep some for the top).
METHOD:
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Line a 12-bun muffin tin with paper cases.
3. In a large bowl peel and mash the banana either by hand or using a handheld mixer.
4. Add the vegetable oil, eggs and sugar and mix until combined.
5. Sieve in the all-purpose flour, bread soda and cocoa powder into the wet ingredients and mix gently.
6. Divide the mixture between all the paper cases.
7. Scatter chocolate chips on top.
8. Bake in the preheated oven for 15-20 minutes.
9. Muffins should be well risen, springy and dark in colour.
10. Cool in the tin for 15 minutes before removing and placing on a wire rack.
11. You can store these muffins in an airtight container at room temperature for up to 3 days.
12. You can freeze them for up to three months.
13. Mmm Scrummy!