Banana Honey Chocolate Muffins
Easy one-bowl banana honey and chocolate muffins drizzled in melted chocolate.
I’m always hiding bananas from the family so they don’t eat them. When you’re a baker, you want your bananas uber ripe and squishy. But it’s hard to get them to that point when you share a house with thieving magpies.
Luckily, my banana stash was saved, ready for these banana honey and chocolate muffins. It’s a lazy recipe that can be stirred together in one bowl, which of course, I love. Second I got to use up all the random pots of honey that collected in the pantry. And extra bonus, they have chunks of chocolate throughout and drizzled on top.
The banana honey chocolate muffins smell so good fresh out of the oven. Which is great, because they’re at their best when still warm. Warm banana scent lingered for so long our poor dog went nuts trying to hunt down the food.
They’re delicious on the day they’re made, but you can still eat them the next day too if there’s any left. Just give them a quick whirl in the microwave to warm them back up.
HOW TO MAKE BANANA HONEY CHOCOLATE MUFFINS
Click to watch how to make our Banana Honey Chocolate Muffins
BANANA HONEY CHOCOLATE MUFFINS
Makes: 6 “Texas/Jumbo” Muffins or 12 regular muffins
DIfficulty: Easy
EQUIPMENT:
6-hole “Texas” muffin tray, or 12-hole muffin tray
INGREDIENTS:
175g Unsalted Butter, melted
2 Bananas, mashed
200g Brown Sugar
200g Honey
3 Eggs, lightly beaten
260g Plain Flour
1 teaspoon Bicarbonate Soda
½ teaspoon Salt
100g Dark Chocolate, finely chopped
½ cup Walnuts, roughly chopped
Extra dark chocolate for the topping
METHOD:
Add the butter, mashed banana, brown sugar and honey to a large mixing bowl. Stir together until well combined.
Add the eggs in two batches, stirring until all incorporated.
Add the flour, bicarbonate soda and salt, and stir together until evenly combined. Fold through the chocolate.
Fill each muffin hole two-thirds full. Top with some chopped walnut pieces.
Place the tray on the middle rack of the oven and bake for 30-35 minutes. The muffins are ready when the tops spring back when lightly touched, and a skewer inserted into the middle comes out clean.
Remove muffins from the oven. Allow them to cool slightly in the pan before removing to a wire rack to cool completely.
Melt the extra chocolate and drizzle over the top to serve.
BAKING TIPS:
- This recipe worked well as muffins, and mini loaves
- The muffins are best eaten warm, and on the same day they’re made. They were fine the next day too, just warm them in the microwave first.
| Servings | Prep Time | Cook Time | Passive Time |
| 12muffins | 20mins | 35mins | 15mins |
| Servings | Prep Time |
| 12muffins | 20mins |
| Cook Time | Passive Time |
| 35mins | 15mins |
- 175 g Unsalted Butter melted
- 2 large Bananas mashed
- 200 g Brown Sugar
- 200 g Honey
- 3 Eggs lightly beaten
- 260 g Plain Flour
- 1 teaspoon Bicarbonate Soda
- 1/2 teaspoon Salt
- 100 g Dark Chocolate finely chopped
- 1/2 cup Walnuts roughly chopped
- Extra Dark Chocolate for the topping
|
Ingredients
Servings: muffins
Units:
|
- Add the butter, mashed banana, brown sugar and honey to a large mixing bowl. Stir together until well combined.
- Add the eggs in two batches, stirring until all incorporated.
- Add the flour, bicarbonate soda and salt, and stir together until evenly combined. Fold through the chocolate.
- Fill each muffin hole two-thirds full. Top with some chopped walnut pieces.
- Place the tray on the middle rack of the oven and bake for 30-35 minutes. The muffins are ready when the tops spring back when lightly touched, and a skewer inserted into the middle comes out clean.
- Remove muffins from the oven. Allow them to cool slightly in the pan before removing to a wire rack to cool completely.
- Melt the extra chocolate and drizzle over the top to serve.
- This recipe worked well as muffins, and mini loaves
- The muffins are best eaten warm, and on the same day they're made. They were fine the next day too, just warm them in the microwave first.
If you like muffins you might like our other muffin recipes, such as Hummingbird Muffins, White Chocolate Macadamia Muffins and Chocolate Chip Muffins. If you love banana and chocolate we have whole sections dedicated to Baking Recipes with Banana and Baking Recipes with Chocolate.
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These look so good, they would never last more than a day in my kitchen :)
These do look delicious. I always have extra bananas and love to bake with them. Sometimes I freeze them and then pull them out when it is time to do some baking. They look terribly mushy when they thaw but they still work great for baking
Your post made me laugh! I too always have to hide my bananas for baking. Thanks for the tasty recipe!
I know what you mean about stashing bananas! I’m always so happy when I find a bunch of bananas that we forgot about, and have turned well ripe!
They sound delicious, I love the idea of adding honey – yum!