If you love bananas as much as I do you’re absolutely going to love these muffins.. But if bananas aren’t your thing, you’ll start loving them after you eat these. My banana muffins are PERFECT. I couldn’t fault them if I tried..and the chocolate swirls on top only make them better. You might wanna leash yourself to a chair before eating these muffins because they’re ADDICTIVE. I swear to god they are..I am Hooked! My trips to the kitchen end up with me sneaking into the box where I put these Consider it a warning..please leash yourself or have an adult with zero tolerance to indiscipline watch you. I wish I did. :p
Because I bake so often..mostly trying out new things that I can share here, I end up not making my old recipes as much as I want to. I had been craving my Chocolate Chip Banana Bread ever since I made it and these muffins were perfect to satiate that craving. Mini bombs of flavor..these banana muffins have everything you can ask for. Moist, not overwhelmingly sweet, chocolaty and most importantly their texture is so perfect. They aren’t as tender but almost bread like. I could go on and on about these but I’ll try to sum up in one sentence.. They were so good that I’m going to make time to bake these at least once a week. 😀
Pardon my ugly nail paint..haha..it isn’t as bad as it looks in the picture :p
These banana muffins are a perfect excuse to use up any overripe bananas. Those rotting black fruits that most often go into the trash are actually the kings here. The riper they are, the better your muffins will be. So go looking for black bananas or wait a few days and let the nature take its course. Don’t be tempted to use fresh bananas because it will screw up with the recipe. They won’t be bad but you’ll need to bake them for 17 minutes as opposed to 25 minutes of baking muffins with overripe bananas. As yuck as they look..overripe bananas are actually what takes these muffins to the next level. They lend so much flavor along with moisture. Try it and you won’t go back. Please share your reviews if try these out..I’d love to know what you thought of these. You can connect with me at a number of places..online :p Details at the end of the post.
RECIPE: Chocolate Swirl Banana Muffins
Makes: 11-12 muffins Prep Time: 10 minutes Baking Time: 25 minutes
- Flour, 2 cups or 250 grams
- Baking Powder, 1 1/2 teaspoon
- Salt, 1/2 teaspoon (skip if using salted butter or Amul)
- Softened Butter, 1/2 cup or 100 grams approx.
- White Granulated Sugar, 1 cup or 200 grams approx.
- Eggs, 2 medium (or 1/2 cup yogurt or 120 ml yogurt)
- Overripe Bananas, 2 , Pureed**
- Vanilla Essence, 1 teaspoon
- Milk, 4 tablespoon
- Chocolate, 20-30 grams, melted
*If you need fewer muffins, you can half all ingredients except baking powder and vanilla essence. Use 1 teaspoon baking powder and same amount (1 teaspoon) of vanilla essence. *Use ONLY overripe or black bananas for this recipe. If you’re running out of patience and want to bake these with fresh bananas, then bake the muffins for 17 minutes and check for doneness. They should be done by now but if they aren’t bake for another 3 minutes.
**To puree bananas, simply blitz them up in a blender for a few minutes or until their liquidy.
Sift flour, baking powder and salt in a bowl and keep aside to be used later.
In a separate bowl, whisk butter for 2-3 minutes until light and fluffy. Add in the sugar and whisk again for 2-3 minutes until both of them are properly combined.
Add in the eggs one by one along with the banana puree and vanilla essence. Gently whisk without incorporating too much air.
Fold in the dry ingredients set aside in the first step to this wet mixture little by little. Add in the milk and mix (DO NOT WHISK). Only fold or mix using a spatula or a wooden spoon. Stop mixing when you no longer see dry flour or flour pockets. Avoid over mixing this batter or your muffins will be tough.
Preheat your oven at 180 degrees Celsius for 10 minutes.
Drop a teaspoon of melted chocolate over the top of the muffins and gently swirl with a toothpick. To get beautiful swirls do not drop too much chocolate. A teaspoon of melted chocolate over each muffin is enough.
Bake these muffins for 25 minutes at 180 degrees Celsius.
Keep checking for doneness 20 minutes into baking and continue to bake if they seem undone.
Take the muffins out when the skewer comes out clean with a few crumbs on it. Let them cool on a wire rack for 10 minutes, I normally devour 1 right out of the oven :p Store muffins in an airtight container in the refrigerator.
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The recipe has been adapted from The Novice Chef.
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Are you a banana lover like me? Then you must bake my Chocolate Chip Banana Bread.
And my Nutella Banana Crepes.