Imagine biting into a warm, soft muffin that transports you straight to the lush landscapes of Colombia, where rich chocolate and ripe bananas dance together in perfect harmony. These aren't just ordinary muffins – they're a culinary adventure that will revolutionize your breakfast routine and tantalize your taste buds with every single bite. Packed with gooey chocolate chunks and the natural sweetness of perfectly ripe bananas, these muffins are about to become your new morning obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Colombian
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, melted
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup chocolate chunks
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. Ensure the dry ingredients are well combined and free of lumps.
- In a separate medium bowl, whisk together the melted butter, mashed ripe bananas, and eggs until smooth and well incorporated. The bananas should be thoroughly mashed with no large chunks remaining.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. Mix just until the ingredients are combined.
- Fold in the chocolate chunks, distributing them evenly throughout the batter. The chocolate chunks will add rich, melty pockets of chocolate to the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use overripe bananas for maximum natural sweetness and moisture
- Don't overmix the batter – gentle folding ensures tender, fluffy muffins
- For extra indulgence, use high-quality dark chocolate chunks
- Check muffins a minute or two before the recommended baking time to prevent overcooking
- Let muffins cool slightly before removing from the tin to maintain their delicate structure
- For a professional bakery look, sprinkle a few extra chocolate chunks on top before baking
- Store in an airtight container and warm slightly before serving for that fresh-from-the-oven experience
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
