Banana Muffins (Two Ways)

Whenever we’re at the grocery store and spot a beautiful bunch of bananas (usually 5 bananas per bunch from the brand I love), I’m always tempted to get one. I usually pick a bunch with a few black spots so that I can eat the first two, then wait for the other three to overripen. There are times when I use two bananas for smoothies, too. I patiently wait for 5 days (or more) to use the bananas for baking.

Some people make banana bread (or anything banana) because they have overripe bananas. Some intentionally overripen bananas for this purpose. I belong to the latter group. However, it’s banana muffins for me. Always.🥰

I always prefer banana muffins over banana bread because they’re served individually, take less time to cook (although I intentionally keep them until the next day before I eat them😂 – read on to find out why I do this), and I can keep half of the batter without mix-ins (just how my BFF loves them) and keep the other half with chopped chocolate (for me).

WHY DO I WAIT UNTIL THE NEXT DAY TO ENJOY MY BANANA MUFFINS? Maybe it’s just me, but I’ve noticed that the muffins are moister and tastier the next day compared to when they’re freshly baked.

Well, maybe next time, I’ll buy more bananas to make banana muffins and other banana goodies.🤔

I’ve been using this recipe for the last decade, and it’s amazing every single time.🤩 And yes, it’s always been made two ways – I keep half of the batter plain/classic, and the other half with chopped chocolates.

Do I weigh my bananas whenever I make these banana muffins? I never do. I just don’t buy bananas that are too big or too long for me. So, whenever I bake banana muffins, I get 12-14 muffins, depending on the size of the bananas. But believe me, the taste is always the same. Deliciously the same.

NOTES ON BANANA MUFFINS:

• This recipe yields 14 muffins.
• If you want plain banana muffins, simply omit the chocolate. If you want all muffins with chocolate, you can double the quantity of chocolate.
• I love to enjoy the muffins on the next day because I find them tastier and moister.
• The weight of the bananas (including the peel – I forgot to weigh them after removing the peel 😂) was 567 grams. 

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Banana Muffins (Two Ways)

This recipe provides two delicious variations: classic banana muffins and banana muffins with chopped chocolate, giving you options to satisfy different taste preferences. Perfect for breakfast, snack time, or any time you crave a delightful treat.

Course Breakfast, Snack

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 14 muffins

Author Jhuls @ The Not So Creative Cook

Ingredients

Wet Ingredients:

• 3 overripe bananas mashed (see notes)
• ½ cup (108 g) white sugar
• ½ cup (125 ml) light-tasting oil
• 2 large eggs at room temperature
• 1 tsp vanilla extract

Dry Ingredients:

• 1 2/3 cup (214 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon

Others:

• ½ cup chopped chocolate or chocolate chips (preferably dark chocolate, for mixing with the batter)
• 2-3 tsp chopped chocolate or chocolate chips (preferably dark chocolate, for topping)

Instructions

1. Preheat your oven to 400°F (200°C). Line a 12-count muffin pan with cupcake liners and set aside.

2. In a large bowl, combine the wet ingredients until fully mixed.

3. In another bowl, mix together the dry ingredients. Take about 2 tablespoons of the dry mixture and add it to the bowl with ½ cup chopped chocolate. Mix well and set aside.

4. Add the dry mixture to the bowl with the wet mixture. Mix until thoroughly combined.

5. Using a large ice cream scoop or a spoon, divide half of the batter into your muffin pan, filling each cup about ¾ full (this will yield 6 plain banana muffins).

6. Add the chopped chocolate coated with dry ingredients to the remaining batter and mix well. Divide this batter into the muffin pan, filling each cup about ¾ full. Top each muffin (the ones with chopped chocolate) with additional chopped chocolate or chocolate chips.

7. Bake in the preheated oven for 18-23 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Leave the muffins in the pan for 5 minutes before enjoying.

Recipe Notes

• This recipe yields 14 muffins.
• If you want plain banana muffins, simply omit the chocolate. If you want all muffins with chocolate, you can double the quantity of chocolate.
• I love to enjoy the muffins on the next day because I find them tastier and moister.
• The weight of the bananas (including the peel – I forgot to weigh them after removing the peel 😂) was 567 grams. 

 

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