Fudgy Banana Muffins
Fudgy Banana Muffins are awesome! These delightful muffins include bananas and layers of chocolate bar in the middle and broken up into pieces on top of the muffins. They’re fudgy and so delicious. On top of that, they’re actually fairly easy to whip up for a weekend, company or holiday breakfast menu.
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I brought these lovely muffins for our Church’s Hostess Committee (greeters and ushers) the first Sunday in August last year. I try to bring goodies every time we serve which usually ends up being 2-3 times per month. The folks we serve with enjoy having a sweet treat for breakfast, especially if they serve for those really early services. My husband makes coffee so we arrive about 6:15 a.m. Everyone else usually swings in around 7:15 a.m. Many have children in tow so they don’t always get breakfast before they come. The church usually provides bagels, but I usually bring muffins or sweet breads.
These Fudgy Banana Muffins were very highly rated the Sunday we served them. But then, who doesn’t enjoy a dose of chocolate in just about anything? The bananas keep the muffins moist and the chocolate tantalizes the taste buds. I changed things up slightly from the original recipe removing the wheat flour so the muffins wouldn’t be too heavy and dense. They were fantastic!
If you’re looking for a terrific muffin recipe for a company, holiday or even weekend breakfast, these Fudgy Banana Muffins are the ticket. You’ll be swooning over every bite.
Fudgy Banana Muffins are outrageously good!
These muffins are terrific for a weekend, company or holiday breakfast.
They also freeze well, so you can bake them in advance, and then pull them out of the freezer when you’re ready to serve. Thaw and enjoy!
Every bite will rock your world!
Here’s what I did.
I used these ingredients.
Mash bananas on a plate with a fork; set aside.
Place unbleached flour in a mixing bowl (bleached flour toughens baked goods). Add brown sugar, baking powder, baking soda and salt.
Stir ingredients well to combine; set aside.
In a mixing bowl, combine mashed bananas, egg and half-and-half.
Add oil and vanilla extract.
Whisk ingredients well to combine.
Add wet ingredients to dry ingredients.
Stir to combine–just until moistened. Do not overmix the batter.
Spray muffin tins with cooking spray. Spoon banana mixture one-third way into prepared muffin tins.
Break chocolate candy bar into sections. Place two pieces on top of the batter.
Spoon remaining batter evenly over top of the chocolate bar pieces. Fill tins almost to the top.
Chop remaining candy bar into small pieces. Sprinkle over top of each muffin.
Bake at 400 degrees for 15 minutes, or until a toothpick inserted in center comes out clean.
Cool muffins in muffin tins about 5 minutes before transferring to a wire rack to cool completely.
You’ll swoon over every bite of these Fudgy Banana Muffins.
Bananas and chocolate really pair wonderfully together! I have sooooo many recipes that use this combination of flavors.
Our Church’s Hostess Committee really enjoyed these delicious treats.
Here’s the recipe.
FUDGY BANANA MUFFINS
(Recipe adapted from Taste of Home, Annual Recipes 2000, pg. 120)
Fudgy Banana Muffins
Equipment
- 1 12-tin regular-size muffin tins
- 1 6-tin regular-size muffin tins (or use two 12-tin regular size muffin tins)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 table knife to section to chocolate bar
- 1 fork to mash bananas
- 1 plate to mash bananas
- measuring cups
- measuring spoons
Ingredients
- 2 1/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 3/4 cup light brown sugar packed
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 3 medium bananas mashed
- 1 1/4 cups half-and-half
- 1 large egg
- 1 tbsp. canola oil or use either coconut oil or avocado oil
- 2 tsp. pure vanilla extract
- 9.3 oz. milk chocolate candy bars 6 1.55-ounce bars (I actually used 11.9-ounces)
Instructions
- Preheat oven to 400°.
- Spray 18 regular-sized muffin tins with cooking spray; set aside.
- Mash bananas on a plate with a fork; transfer to a medium-sized mixing bowl; set aside.
- In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda and salt.
- In the medium-sized mixing bowl, combine bananas, half-and-half, egg, oil and vanilla.
- Whisk until well-combined.
- (There may still be pieces of banana. That’s okay).
- Add wet ingredients to the dry ingredients and stir just until moistened.
- Do not overmix the batter.
- Fill each muffin cup about 1/3 full of batter.
- Break each candy bar apart into the pre-lined rectangular pieces.
- Place two pieces over top of the muffin batter in muffin cup.
- (This works better using the 1.55-oz. chocolate bars since the X-large candy bars have larger pre-lined pieces.)
- Top with batter until muffin cups are almost full.
- Chop remaining candy bar pieces.
- Sprinkle the chopped chocolate candy bar pieces over top of the muffin batter.
- Bake muffins at 400° for about 15 minutes, or until a toothpick inserted in center comes out clean and muffins are set.
- Cool muffins 5 minutes in muffin pans before removing muffins to a wire cooling rack to cool completely.
Notes
Nutrition
Fudge Banana Muffins are marvelous for tailgating parties too!
If you find yourself sitting for hours at hockey, soccer, gymnastics or other sports practices, bring some of these muffins along to share with other kids and parents. Everyone will enjoy them.
Fudgy Banana Muffins will be a great hit the next time you bake up a batch for breakfast!
This is a great way to use up leftover Hershey’s Chocolate Bars too!
You may also enjoy these delicious recipes!
Gluten Free Banana Chocolate Chip Muffins
Gluten Free Chocolate Chip Banana Muffins
