Do I have something special for you today, a banana muffin that’s going to make you sing and dance. Yep, these banana muffins are that good. I discovered this muffin recipe about 4 plus years ago and I love, love, love it, other than tasting exceptional it is a super quick and easy to make muffin, the recipe can be tweaked to suit your own taste buds. It’s my ‘go to’ banana muffin recipe for breakfast, brunches and gifts.
I wish I could claim this muffin masterpiece as my own but I must confess it belongs to the genius Catherine Robertson commonly known as Cat, her original recipe can be found here. I have modified her recipe a little bit today and have added cinnamon, vanilla and some chocolate. I recommend you eat these tasty muffins as soon as you take them out of the oven, they are soooo…………. DELICIOUS. If they last past the first few hours, make sure to store them in an airtight container as they may get dry. If your muffins dry out a little, you can pop them in the microwave for 10 seconds to fluff them up a bit.
Start by mashing about 3 to 4 bananas, I only had 3. Next add 1/3 cup of melted butter, ½ cup of white sugar, 1 teaspoon of vanilla, 1/2 teaspoon of cinnamon and 1 egg.
Mix it all together and set aside. For the dry ingredients you’ll need a separate bowl. Mix 1 1/2 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder and ½ teaspoon of salt and whisk it all together.
Add the dry ingredients with the wet. Now chop and add ½ cup of your favorite dark chocolate (I used some Ghirardelli Intense Dark 72% Cacao) add to the banana muffin mixture, mix it all up and pour into your 12 cup muffin tin.
Add to the banana muffin mixture, mix it all up and pour into your 12 cup muffin tin.
My kids like their muffins with crunchy stuff on top so I added a sugar cinnamon topping. You can skip this step if you don’t want the added sweetness or crunch. Mix 1/3 cup of brown sugar with ¼ teaspoon of cinnamon. Then cut up 1 tablespoon of cold butter add using the tips of your fingers rub it into the sugar, cinnamon mixture until it looks like small crumbs.
Top the muffin mixture with your sugar mixture and bake the muffins for 20 minutes. Try not to burn your tongue when eating!
These banana chocolate muffins are great for freezing. When ready to eat you can microwave on high for 30 seconds and they are just as yummy. Please don’t forget to come back and let me know how your muffins turned out.
Ingredients
- 4 Ripe Bananas
- 1/3 Cup Melted Butter
- 1/2 Cup White Sugar
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon
- 1 Egg
- 1 1/2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Dark Chocolate
- TOPPING
- 1/3 Cup Brown Sugar
- 1/4 Teaspoon Cinnamon
- 1 Tablespoon Cold Butter
Instructions
- Preheat your oven to 350F and grease a 12 cup muffin pan.
- In a bowl, mash your bananas.
- Add your melted butter, white sugar, vanilla, cinnamon and egg to the mashed bananas and mix together.
- In a separate bowl, add your flour, baking powder, baking soda and salt and whisk together.
- Add the dry ingredients to the wet and mix together.
- Chop or break your dark chocolate into small 1/2 pieces and add to the muffin mixture. Mix together.
- Spoon the muffin mixture into the greased muffin tin using a spoon.
- If you are making the topping, mix together the brown sugar and cinnamon.
- Cut the butter into small pieces and using your fingertips rub into the sugar cinnamon mixture until it looks like small crumbs.
- Top your muffin mixture with your sugar topping.
- Place in your preheated oven and bake for 20 minutes.
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