The other day my mom and I were thinking if we could make something sweet. And the first thing that I could think of was muffins. I went to the kitchen and saw some ripe bananas and I also had some dark chocolate in the pantry. That was the sign for me, that I should make muffins with bananas, or as we call them Banana Bread Muffins with Chocolate Chips. They are so amazingly delicious.
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This recipe for my banana bread muffins is so easy to make because all you do is whip up all the ingredients and bake them. You don’t need different bowls for wet and dry ingredients. I do everything in one bowl, and my banana bread muffins turn out soft and light every time.
We all love banana bread, and sometimes when I am at the supermarket I catch myself looking for the overripe bananas, just so I can buy them for a very cheap price and make banana bread muffins, as soon as I come home.
The thing that I really like about this recipe is that it is not too sweet. The sweetness comes from bananas and chocolate, so you really don’t need to add much more sugar. But if you want them sweeter, you can add more sugar. I also like to make my muffins wheat-free, that is why I use the combination of spelt flour and barley flour. But they will turn perfect even if you use regular wheat flour.
Why do I call them Banana Bread Muffins?
Well, the answer is really simple. I call them like that because I use the almost exact same recipe that I use to make my banana bread, that I have shared not so long ago. There are some small changes, but the majority of the recipe is the same. And the best part is that the quantity is perfect for the 12 muffin cups on the muffin tin, no less, no more. They are not going to overflow while rising in the oven. Just make sure to divide the batter equally between muffin cups, and you’re safe.
If you’ve missed my recipe for Wheat-Free Banana Bread, be sure to check it out, because it is AMAZING! Everyone will love it! To try the recipe just click here!
Banana bread muffins are great for breakfast, snack or dessert! Enjoy!
Yields 12 muffins
Soft and fluffy banana bread muffins with chocolate chips. Perfect for breakfast or snack.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 very ripe bananas
- 2 eggs
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 cup spelt flour
- 1 cup barley flour
- 200 g (7 oz) dark chocolate or chocolate chips
- Preheat oven to 200°C (400°F), and line your muffin tin with muffin paper cups.
- Chop dark chocolate (if you are not using chocolate chips).
- In a large bowl mash bananas, until smooth.
- Then add eggs, sugar, melted butter and vanilla extract, and whisk until well combined.
- Add both flours and baking powder, and mix everything with a spoon until just combined. You don't want to over mix your batter.
- Now stir in chopped chocolate (or chocolate chips), divide between 12 muffin cups on the prepared muffin tin and bake muffins for 18-20 minutes, until they are golden brown.
- Let them cool down for at least 10-15 minutes, and then serve.
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