Molten Chocolate Banana Muffins

Molten Chocolate Banana Muffins

The weather is cooling rapidly, and that means it's baking season again! Ease back into baking with a quick and simple treat.

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Dry Ingredients

  • 130g all-purpose flour
  • 50g sugar
  • 10g unsweetened cocoa powder
  • 1 tsp baking powder (5g)
  • 1/4 tsp salt (1.5g)
  • 55g semisweet chocolate chips

Wet Ingredients

  • 165g mashed bananas
  • 60g oil
  • 1 egg
  • 1 tsp vanilla extract


  • 30g more if you want "molten" look


  1. Preheat oven to 165°C. If your muffin pan isn't non-stick, grease it or add liners.
  2. Whisk together dry ingredients
  3. In a large bowl, whisk together dry ingredients.
  4. Bananas in oil
  5. In a smaller bowl, mash bananas in oil.
  6. Complete wet mix
  7. Add other wet ingredients and mix well.
  8. Fold together wet and dry
  9. Fold together wet and dry mixtures gently until just mixed (lumpy is okay).
  10. Spoon into prepared pan and sprinkle chocolate on top
  11. Spoon into prepared pan. Sprinkle extra chocolate chips on top of each muffin to add the "molten" look (optional).
  12. Finished muffins
  13. Bake for about 15 minutes. Cool in pan for 10 minutes, then remove from pan and cool completely on rack.

Notes & Tips

  • In the pictures, we actually used chopped couverture chocolate instead of chocolate chips. For cookies, I strongly recommend this method, but for muffins, either way is fine.
  • These muffins are good warm, but also great when refrigerated overnight.
  • If you double everything and pour into a loaf pan, you get a sort of banana-chocolate cake. Top with chopped nuts, then bake at 160°C to an internal temperature of 95-99°C (about 45-50 minutes).
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