These Chocolate Chips Banana Muffins are fluffy, moist and taste delicious. The perfect portion for a quick treat or dessert. The chocolate ganache filling makes them melt in your mouth, making them a decadent dessert for this quarantine.
Can’t wait for you to try this recipe! These muffins are so easy to make, and everyone will love them, including your children. It requires every day simple pantry ingredients that you probably already have.
The batter takes less than 10 minutes to put together. They keep well and can be frozen for treats later in the month.
Here some tips to make these muffins:
- Ripe Bananas – If your bananas are not very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak. Let the bananas cool to room temperature.
- Equipment – You don’t need a mixer to mash bananas, a fork will work just fine. If you don’t have a cupcake whole punch, you can use the back of a wooden spoon or a knife.
- Steps – Make sure you follow the steps carefully and do not over-mix the batter.
- Oil – If using coconut oil make sure is completely melted.
- Flour – I prefer to use All-Purpose flour but whole wheat will work great. Also, you can substitute for your favorite gluten-free blend.
- Egg – If you’re not vegan you can replace the flaxseed egg for a large egg.
- Milk – You can replace for whole milk or any plant-milk.
This recipe will work great if you want to make a whole loaf of banana bread. You can use the chocolate ganache filling to drizzle on top of your loaf. You can also try my Chocolate Chip Banana Loaf as well. I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the Recipe:
Easy Chocolate-Filled Banana Muffins
Preparation Time: 10 minutes
Cooking Time: 18-20
- 2 very ripe bananas **see notes
- 1 Flaxseed egg or large egg, room temperature
- ⅓ cup vegetable oil
- ¼ cup Truvia or replace for ½ granulated sugar
- ¼ cup almond milk, unsweetened or replace for whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chocolate chips
- ½ cup chocolate chips (I used 70% Cocoa)
- ½ cup of dairy-free or regular whipping cream
- Preheat the oven to 350°F
- Place bananas in a large bowl. Mash bananas using a hand mixer or fork.
- Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until just combined.
- Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until combined, being careful to not overmix.
- Gently fold the chocolate chips into the batter.
- Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups. I use an ice cream scooper.
- Bake for 18-20 minutes, until the tops are lightly browned, and a toothpick inserted in the center of a muffin comes out clean.
- Heat whipping cream until just hot.
- Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
- While the muffins are still warm, use cupcake whole punch or the back of a wooden spoon to push down a hole into the center of each muffin.
- Allow to cool to room temperature.
- Fill the muffins with the chocolate ganache filling and top with a pecan or any nuts.
- Allow muffins to cool for an hour and enjoy!
- They’re good for a week or you can freeze for a month.
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