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Banana and Chocolate Muffins

If you have a few over-ripe bananas on the kitchen table – don’t miss these soft and so delicious chocolate and banana muffins. It’s super easy to make and makes a great breakfast.

Banana and Chocolate Muffins

Photo: Natalie Levin

Banana and Chocolate Muffins

15-20 large muffins

3 large eggs
180 grams sugar
1/2 tsp. ground cinnamon
pinch of salt
200 ml. heavy cream
100 ml. mik
50 ml. vegetable oil
1/2 tsp. vanilla extract
zest of a lemon or an orange
3 large ripe bananas, mashed
500 grams all-purpose flour
1/2 tbsp. baking powder
200 grams dark chocolate 70%, chopped


  1. Preheat oven to 180c degrees and lightly grease your pan.
  2. In a large bowl, whisk eggs, sugar, cinnamon, salt, cream, milk, oil, vanilla, orange zest and mashed bananas to a smooth batter.
  3. Add flour, baking powder and dark chocolate and stir gently just until the mixture is smooth.
  4. Transfer the batter to the pan.
  5. Bake for about 15-20 minutes or until golden brown and a toothpick stuck in the center of the muffins comes out with moist crumbs.
  6. Cool completely and serve.


  • Keep the muffins in an airtight container in the refrigerator up to 5-6 days.
  • It is recommended to serve the muffins at room temperature.
  • If you want, you can add a little chocolate liqueur or brandy to the mix.
  • You can use milk or white chocolate in the same amount instead of dark chocolate.
  • You can add some chopped nuts to the batter.

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