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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.