Banana Chocolate Chunk Muffins

A good banana muffin is a staple at our house. With the addition of chocolate? Well, that’s a no brainer! These muffins are made with 5 bananas, our grass-fed heritage yogurt and butter, and some pumpkin pie spice gives it just the right flavour.

As an added bonus they freeze really well! Our freezer is stocked with containers of muffins. Simply heat them in the microwave for 30 – 45 seconds.  Easy peasy home made snacks anytime!

 

Banana Chocolate Chunk Muffins
Print Recipe
Servings
15 Large Muffins
Servings
15 Large Muffins
Banana Chocolate Chunk Muffins
Print Recipe
Servings
15 Large Muffins
Servings
15 Large Muffins
Ingredients
  • 5 Overly Ripe Bananas
  • 1/3 Cup Yogurt
  • 2 Eggs
  • 1/4 Cup Donia Farms Unsalted Butter Melted and cooled
  • 3 Tsp Donia Farms grass fed vanilla or plain yogurt
  • 1/4 Cup White Sugar
  • 1/3 Cup Brown Sugar
  • 2 1/4 Cup All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1 Tbsp Baking Powder
  • 1.5 Tsp Ground Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • 1/2 Tsp Salt
  • 6 Oz Semisweet Chocoate Roughly Chopped
Servings: Large Muffins
Instructions
  1. Preheat Oven to 350 degrees. Line 2 muffin tins with 6 muffin liners each, evenly spaced. (See Note below**)
  2. Mash the bananas with fork or a handheld/stand mixer. Add in yogurt, eggs, butter, vanilla and both sugars. Beat until well combined.
  3. In a separate medium bowl, whisk together the cinnamon, pumpkin pie spice, flour, baking powder and baking soda.
  4. Add dry ingredients to wet ingredients and mix until just combined. Fold in Chocolate chunks, reserving some for topping.
  5. Fill muffin liners full and top with additional chocolate chunks. Bake at 350 degrees for 20 - 25 minutes or until tooth pick coms out clean.
  6. **Note, you do not have to use two tins but this will ensure your muffins tops do not touch. We like a larger muffin, but you can make your muffins smaller by filling the liners 3/4 full and use one full tin. This will make approximately 18 - 20 muffins.

 

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