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Banana chocolate cinnamon muffins
5 from 2 votes

Banana Chocolate Cinnamon Muffins

Mega flavor breakfast treat of banana, chocolate, and cinnamon muffins. Soft and moist with the gooey chocolate is an excellent indulgence with a cup of hot coffee or tea.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings 12 muffins
Calories: 246.3 kcal

Equipment & Tools

  • Stand mixer with the paddle attachment
  • Muffin baking tray lined with muffin paper cups
  • 2 Medium mixing bowl
  • Large spatula
  • Large ice cream scoop optional

INGREDIENTS
 

DRY INGREDIENTS

  • 148 g pastry flour
  • 32 g whole farro flour
  • 32 g whole rye flour
  • 2½ tsp baking powder (aluminum free)
  • ¼ tsp baking soda
  • ½ tsp salt (Himalayan)

WET INGREDIENTS

  • 100 g butter (unsalted, room temperature)
  • 102 g light brown muscovado sugar
  • 288 g bananas (~3, very ripe)
  • 123 g whole eggs (2 eggs, room temperature)
  • 60 g sour cream
  • 1 tbsp whole milk
  • 59 g yogurt - full fat Greek style
  • 2 tsp vanila extract (pure)

INCLUSIONS

  • 92 g chocolate, coarsely chopped (Valrhona, Caraibe 66%)
  • 12 tsp almonds (sliced)

INSTRUCTIONS

  • Gather all the ingredients and preheat the oven to 180ºC/356ºF.
  • Sift all the dry ingredients into a mixing bowl.
  • Using the stand mixer with the paddle attachment, cream the butter and sugar, on medium speed, until fluffy and very pale - about 5 minutes.
  • Meanwhile, mash the bananas with a fork until creamy consistency and combine with all the other wet ingredients. Mix until well incorporated.
  • Scrape the bowl of a stand mixer and add the wet ingredients. Mix on medium speed until well incorporated.
  • With the mixer on low speed, add all the dry ingredients. After a couple of revolutions, add the chocolate and mix until no dry bits are visible - Note 1.
  • Using the ice cream scoop, divide the muffin batter evenly into the prepared muffin baking tray. Level the batter with a spatula.
  • Sprinkle sliced almonds over each muffin.
  • Bake for 25 minutes at 180ºC/356ºF. Muffins are cooked when the toothpick inserted in the middle of the dough part comes out clean (ignoring the melted chocolate).

NOTES

  1. Incorporating chocolate about halfway into the final mix ensures that the dough is not overmixed.

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.