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
6-hole “Texas” muffin tray, or 12-hole muffin tray
175g Unsalted Butter, melted
2 Bananas, mashed
200g Brown Sugar
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
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.
Like these Banana Honey Chocolate Muffins? Spread the word!
FREE BAKING GUIDE!
Get the Bakers Best Friend for FREE.
It has all the time-saving recipe conversions you need as a baker.
Now with a BONUS free Baker's Shopping List. Never forget an ingredient again!
Just join 1000+ baking buddies on The Cake Mistress email list for your copy.