Banana Honey Chocolate Muffins

by | Sep 22, 2017

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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.

Banana Honey Chocolate Muffins
Banana Honey Chocolate Muffins
Easy one-bowl banana honey and chocolate muffins drizzled in melted chocolate.
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Servings Prep Time Cook Time Passive Time
12muffins 20mins 35mins 15mins
Servings Prep Time
12muffins 20mins
Cook Time Passive Time
35mins 15mins
Ingredients
  • 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
Servings: muffins
Units:
Ingredients
  • 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
Servings: muffins
Units:
Instructions
  1. Add the butter, mashed banana, brown sugar and honey to a large mixing bowl. Stir together until well combined.
  2. Add the eggs in two batches, stirring until all incorporated.
  3. Add the flour, bicarbonate soda and salt, and stir together until evenly combined. Fold through the chocolate.
  4. Fill each muffin hole two-thirds full. Top with some chopped walnut pieces.
  5. 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.
  6. Remove muffins from the oven. Allow them to cool slightly in the pan before removing to a wire rack to cool completely.
  7. Melt the extra chocolate and drizzle over the top to serve.
Recipe Notes
  • 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.
Nutrition Facts
Banana Honey Chocolate Muffins
Amount Per Serving
Calories 454 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 84mg 28%
Sodium 220mg 9%
Potassium 248mg 7%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 38g
Protein 6g 12%
Vitamin A 10%
Vitamin C 3%
Calcium 4%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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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