Mary Berry Banana Muffins

5 from 2 votes

Calories: 270.02|Fat: 11.96|Carbohydrates: 38.53|Protein: 3.7 | 35

Recipe

Ingredients
Tips

Storage

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Imagine these mouthwatering Mary Berry banana muffins with gooey chocolate chips with every byte and drizzled with chocolate. Perfect if you're looking for a way to brighten someone's day!

A batch of banana muffins with chocolate chips is displayed with two muffins one top of each other and chocolate chips scattered on the table.

These sweet treats perfectly combine the comforting flavours of ripe bananas and rich chocolate chips, all crowned with a luscious melted chocolate drizzling. It’s a recipe that embodies the essence of homemade goodness and will have your kitchen smelling like a bakery.

Why you’ll like it

Eat sustainably: Don’t let ripe bananas go to waste! This muffin recipe is perfect for using those ripe bananas that might otherwise be thrown away. If you don’t have time to bake now, simply freeze the bananas and make the muffins later. And if you’re not in the mood for muffins, frozen bananas are ideal for making a creamy, three-ingredient banoffee like pudding.
Effortless Eye Candy: This recipe is easy to whip up, making it perfect for novice bakers. It’s also a great way to showcase your plating skills to guests. Even if you’ve never frosted muffins before, you can drizzle some hot chocolate on top and serve them on a wooden board with scattered chocolate chips and pieces. Your guests will be impressed! (Don’t believe me? Check out the picture at the end of my list.)
Enjoy a day off and let your kids bake. My motto is to let the kids work to get their reward. And even my son who hates bananas couldn’t resist these muffins.
Chocoholic’s Delight: There are so many chocolate chips, buttons and flavours to choose from that you’ll never get bored with this recipe.

Banana Muffins with Chocolate Drizzle

Tips

Ripe Bananas: Ensure your bananas are very ripe; they should be soft and sweet.
Avoid Overmix the batter: A few lumps are perfectly fine for moist muffins.
Size: Use an ice cream scoop for evenly sized muffins.

Chocolate Drizzle: Allow the muffins to cool before drizzling with the melted dark chocolate for the perfect finishing touch.

Variations

Add chopped nuts like walnuts or pecans for extra texture.
Mix in some diced strawberries or blueberries for a fruity spin.
Spice it up with a pinch of cinnamon or nutmeg can bring warmth to the muffins.

Swap the chocolate chicks with M&Ms, white chocolate pieces, buttons and whatever chocolate comes to your mind.

Storing Banana Muffins

Cool Completely: Allow the banana muffins to cool completely on a wire rack before storing them. This prevents condensation and moisture buildup in the storage container. Transfer the cooled muffins to an airtight container. You can also use a resealable plastic bag or a plastic wrap tightly sealed around them. If you’re stacking multiple muffins in the container, place a sheet of paper towel between the layers to absorb any excess moisture and prevent sticking.
Room Temperature: If you plan to consume the muffins within 1-2 days, storing them at room temperature is fine. Keep them in a cool, dry place away from direct sunlight.

Refrigeration (Optional): To extend the shelf life of the banana muffins refrigerate for up to 5-7 days. However, be aware that refrigeration may dry them out slightly, so using an airtight container is a must in order to minimize moisture loss.
Freezing (Long-term storage): Wrap the muffins individually in plastic wrap or aluminium foil and freeze them in an airtight container for up to 2-3 months.
Thawing: When you’re ready to enjoy your muffins, remove them from the freezer and let them thaw at room temperature for a few hours or reheat them briefly in the oven or microwave. Optionally decorate after thawing.

How to serve the banana muffins

Serve these Mary Berry Banana Muffins with a piping hot cup of coffee or tea for a delightful breakfast or snack. They also make for a wonderful dessert when paired with a scoop of vanilla ice cream. Whether enjoyed fresh out of the oven or later in the day, these muffins are a delightful treat that everyone will adore. Enjoy!

muffin alla banana con gocce di cioccolate e cioccolato fondente fuso

Health Info

Calories: 270.02
Sugar: 21.12

Sodium: 280.35
Fat: 11.96
Carbohydrates: 38.53

Fiber: 1.68
Protein: 3.7

More Muffin Recipes:

Thomas English Muffins

Mary Berry Banana Muffins Recipe

5 from 2 votes

Author Caroline Sciberras

Servings 12 muffins

Calories 270.02

Prep Time 10

Cook Time 25

Total Time 35

Fat: 11.96|Carbohydrates: 38.53|Protein: 3.7

Pin Recipe

Description

Imagine these mouthwatering Mary Berry banana muffins with gooey chocolate chips with every byte and drizzled with chocolate. Perfect if you're looking for a way to brighten someone's day!

Ingredients

FOR THE MUFFINS

8 ounces (1¾ cups) self-raising flour

4 ounces (½ cup) butter softened
2 eggs
6 oz (¾ cup) caster sugar

1 teaspoon baking powder
3 tbsp milk
2 large bananas very ripe

2 oz (⅓ cup) chocolate chips

FOR THE ICING

2 oz (¼ cup) dark chocolate melted

Instructions

Begin by preheating the oven to 180 degrees and preparing a muffin tin with 12 paper cases.

In a bowl, take the softened but still pliable butter, and combine it with the sugar. Using an electric whisk, blend until you achieve a consistent mixture. Then, gradually add one egg at a time while continuing to whisk, ensuring thorough incorporation. Introduce the baking powder into the mixture, all while keeping the whisk in motion.
If you plan to add nuts or chocolate chips, gently fold them into the batter at this point. Keep in mind that the batter will have a thick consistency.
In a separate large bowl or in the bowl of your stand mixer, mash the bananas. Then, at medium speed, add the bananas to the muffin mixture and continue to beat or whisk until they are well combined

Sift the flour directly into the bowl together with the baking powder. Then, combine these dry ingredients into the mixture, ensuring a thorough blend with the electric hand mixer.
Using a spoon, carefully distribute the batter into the prepared paper cases. Place the tin in the oven and bake for approximately 25 minutes until the muffins are beautifully risen and have a golden hue. Once done, remove the cases from the tin and set them aside to cool.
If desired, you have the option to enhance the muffins by drizzling melted chocolate over them. You can achieve this by either using a teaspoon or a piping bag.

Notes:

Batch Cooking: It is possible to prepare the cakes a day in advance.
Freezing: The cooked cakes can be frozen for up to 3 months with good results.
AGA Cooking: For AGA cooking, place the cakes on the grid shelf at the bottom of the roasting oven. Place a cold sheet on the second set of runners and bake for 20-25 minutes.