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Chocolate muffins with banana

  • (1)
  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 13
chocolate muffins with banana

Soft, cinnamon-spiced chocolate banana muffins are a quick dessert and a chance to use up overripe bananas. You could also use them to make banana bread, but chocolate banana muffins are definitely a quicker version. The basic ingredients are those most commonly used in baking: flour, sugar and milk. If you follow the instructions, you will ensure that your chocolate banana muffins are just the right amount of juicy and not too dry or bland. For the chocolate flavour, we've used BAM dark chocolate, which has the versatility to easily fit into any dessert.

BAM chocolate tip: add a couple of tablespoons of milk and a large amount of bananas to the mixture itself.

For more chocolate muffin recipes, click here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Chocolate muffins with banana

  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 13

Ingredients:

  • 190 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 large ripe bananas
  • 85 g unsalted butter
  • 135 g brown or coconut sugar
  • 1 large room temperature egg
  • 1 teaspoon BAM vanilla paste
  • 30 ml milk
  • 100 g BAM dark chocolate

Instructions:

1. Step Preheat the oven to 220°C. Grease a 12 muffin tray with butter or use paper muffin tins.
2. Step In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine.
3. Step Then mash the bananas. Beat at medium speed and whisk in the melted butter, brown sugar, egg, vanilla paste and milk. Add the dry ingredients to the wet ingredients, then whisk until smooth. Add BAM dark chocolate.
4. Step Spoon the batter into the baking tray. Bake at 220°C for 5 minutes. Then switch the oven temperature to 180°C and bake for another 16-18 minutes or until a toothpick inserted in the centre comes out clean. Leave the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool.
5. Step The muffins will stay fresh at room temperature for a few days, or up to 1 week if refrigerated. Have a good run!

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-1,54 €
Total:
13,86 €
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