Inspired by Michelle Chocolate & Cakes

My Delicious Banana Chip Chocolate Muffin Recipe

After a double chocolate muffin a banana chip chocolate muffin is pretty much on the top of everyones favourite muffins. Chocolate and bananas are a great combination with the added moistness from the banana an extra bonus.

This recipe is quick, easy, delicious and freezes successfully that is if there are any left to freeze!

It does not matter which type of chocolate chip you use. Dark chocolate, milk chocolate and white chocolate chips are equally delicious. Just use your favourite and you can not go wrong.

Banana Muffin Tip

For best results always use ripe bananas these will give you the best flavour. Use slightly over-ripe bananas and the flavour will be even better.

A trick I always use is to freeze over-ripe bananas in their skin. Yes the skin does go brown but the flesh is perfectly OK to use. This way I always have ripe bananas ready to use. Another bonus is once they are defrosted their structure has broken down from the freezing making them super easy to mash.

Please read through my banana chip chocolate muffin recipe first before starting.

If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversion page.

If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.

Banana Chip Chocolate Muffin Recipe

Serves

• 30 muffins in a 1/8 cup capacity muffin pan.
• 24 muffins in a 1/3 cup capacity muffin pan.
• 12 muffins in a 1/2 cup capacity muffin pan.
• 6 muffins in a texas muffin pan.

Line your chosen muffin pan with paper case liners. If you do not wish to use these spray the muffin pan with non-stick baking spray. Remember to spray the top of the pan as well so that the lip of the muffin releases as well. Spray the pans well as the chocolate chips do have a tendency to stick.

An interesting point is that if you use paper case liners you will get more out of your banana chocolate muffin recipe. It does not look as if they reduce the capacity of the muffin pan but they do especially if they have large flutes.

Ingredients.

2 1/2 cups plain flour, sifted
1/2 cup cocoa powder, sifted
6 teaspoons baking powder
1/2 cup (110g) sugar
1 1/2 cups chocolate chips
1/2 cup banana chips, chopped
125g butter, melted
1 cup (250ml) milk
1 cup mashed banana
1 teaspoon vanilla extract
2 eggs, lightly beaten
banana chips to top if you are not going to ice the muffins.

Baking Temperature.

The oven should be preheated to 160oC (325oF)

Method.

In a large mixing bowl combine the flour, cocoa powder, baking powder, sugar, chocolate chips and banana chips. Using a large spoon mix to combine.   Add on top the melted butter, milk, mashed banana, vanilla extract and lightly beaten eggs.   Mix together until just combined. They key to successful chocolate chip muffins is to use a few as possible strokes when mixing. The mix should appear lumpy.   Spoon the banana chip chocolate muffin batter evenly between the paper cases. An icecream scoop is perfect for this. Ideally you should aim to fill 3/4 full if you want a muffin with a nice top or 1/2 full if you want to flat ice the muffins.   Place a banana chip on top if you are not panning to ice the muffins.   Bake in a preheated oven set at 160oC (325oF) for 30 muffins for 15-18mins 24 muffins for 18-22mins 12 muffins for 25mins 6 muffins for 30mins Refer to the serves information above for muffin pan capacity.   Remove from the oven. Leave to cool in the muffin pan for five minutes. Then gently remove and place on a cake rack to cool. If you have not used paper liners take care as the chocolate chips do tend to stick to the pan.   Leave to cool completely before icing. If you are not icing then cool completely before storing in an airtight container. These banana chip chocolate muffin store well in the freezer for two months. Banana Frosting Recipe Now if you want to finish off your banana chip chocolate muffins like I have with a banana frosting let me tell you it really is worth the effort. The recipe I have used is a variation of my quick and easy chocolate frosting recipe. Ingredients. 250g butter at room temperature, chopped 1 1/2 cups (240g) icing sugar, sifted 1/4 cup mashed banana 1 teaspoon vanilla extract banana chips to top (optional) Method. Place all ingredients into a small bowl of an electric mixer. Turn on slow speed until just combined. Beat on high speed for 5mins. Stop and scrape down the beaters and bowl twice during this stage. Now you know why I call this recipe quick and easy. You can either pipe or spread the icing on top of the cooled muffins. Top the icing with a banana chip this lets everyone know what type of muffin they are about to enjoy. You can even cut the tops off the chocolate banana muffins and pipe some icing before placing the tops back on - then dust with icing sugar. There will be more than enough icing for you to be generous. More chocolate muffin recipes For more of my delicious chocolate muffin recipes click here. There are more recipes for double chocolate, chocolate chip and even another banana chocolate muffin version. You will soon see that my muffin recipes are like all my recipes - variations of one base recipe showing you how you can make it yours. Return from my banana chip chocolate muffin recipe to Inspired By Chocolate And Cakes Home Page.

 

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