Light and fluffy banana muffins with a hit of chocolate.


  • 1 1/2 cups all-purpose flour

  • 2/3 cup granulated sugar

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2 cups mashed bananas (about 2 big bananas)

  • 1 large egg

  • 8 tablespoons (1 stick) unsalted butter, melted

  • 1/4 cup whole milk

  • 1 (3.5-ounce) disc Mexican chocolate, chopped

  • Special equipment

  • 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners


  • 1.

    Preheat the oven to 350 degrees F.

  • 2.

    In a large bowl, mix the flour, sugar, baking powder and salt.

  • 3.

    In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.

  • 4.

    Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.

  • 5.

    Divide the batter among the prepared muffin cups, filling each about 3/4 full.

  • 6.

    Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.

  • 7.

    Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

  • Cook's Note:

  • 1.

    The muffins can be stored in an airtight container for up to 4 days.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 261kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 39g
  • Sugar 20g
  • Sodium 119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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