These Chocolate-Filled Banana Muffins are super moist and super delicious. What’s more, these treats are surprisingly quick and easy to throw together.
For best results, like with any banana cake, make sure to use very ripe bananas. If your bananas aren’t already very ripe, place them on a baking sheet lined with parchment paper. Bake for about 20 minutes, until they are nearly black.
Then allow the bananas to cool to room temperature before starting your preparation.
- 1 ½ cups all-purpose flour (185 g)
- 2 bananas
- ½ cup sugar (100 g)
- ¼ cup whole milk (60 mL)
- ⅓ cup vegetable oil (80 mL)
- 1 large egg, room temperature
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup chocolate sprinkles (50 g)
- ½ cup semisweet chocolate chip (90 g)
- ½ cup heavy whipping cream (120 mL), hot
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin with nonstick spray, then set aside.
- Peel the bananas and place them in a large bowl then mash them using a hand mixer or a fork.
- Add in the egg, vegetable oil, sugar, milk, and vanilla and beat until combined.
- Sift together the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined. Be keen not to over-mix.
- Using a spatula, gently fold the chocolate sprinkles into the batter.
- Divide the batter among the prepared muffin cups.
- Place in the oven and bake for about 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream.
- Allow to sit for 1 minute, then stir until the chocolate is melted and smooth.
- While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Then allow to them cool to room temperature.
- Fill the muffins with the chocolate ganache.
- Chill the muffins in the fridge for at least 1 hour, until the center has set.
- Serve and enjoy!