Fudgy Banana Muffins
You'll be swooning over these luscious Fudgy Banana Muffins as there's pieces of Hershey's Chocolate Bars hidden in each bite! Chocolate and bananas pair so well together that you'll wow your family and friends after they sample these chocolaty delights. These muffins freeze well and are terrific for a weekend, company or holiday breakfast or brunch.
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
Calories: 232kcalCarbohydrates: 33gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 17mgSodium: 165mgPotassium: 231mgFiber: 3gSugar: 16gVitamin A: 93IUVitamin C: 2mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!