- Bananas 2
- Egg 1 • 130 kcal
- Vegetable Oil 1/3 cup
- Granulated sugar 1/2 cup
- Milk 1/4 cup • 49 kcal
- Vanilla Extract 1 tsp
- Flour 1 1/2 cups
- Baking powder 1 tsp • 156 kcal
- Baking soda 1/2 tsp
- Pinch of salt
- Chocolate sprinkles 1/4 cup
- Chocolate chips 1/2 cup
- heavy whipping cream, hot 1/2 cup
Muffins are the perfect snack dessert. You can eat them on the go, add them to your lunch box for work or school, and most of the time, they’re freezable too! This easy Chocolate Filled Banana Muffin recipe is not only delicious, but it also contains less sugar, so you can have one extra without the added calories!
The muffins are light and fluffy, with a delicious chocolate ganache in the center. It’s also packed with naturally sweet banana flavor. And if you want to modify them, that’s possible too, so make sure to our tasty tips below! Bake these today, you won’t be disappointed!
To make the muffins light and fluffy, don’t overmix the batter—this will lead to dense and dry muffins. Instead, mix the ingredients until just combined (a few specks of flour are still fine). Have all your ingredients ready at room temperature, as this will also ensure light and fluffy muffins.
The muffins only have ½ cup of sugar and added chocolate, which makes them slightly healthier than typical banana muffins. As the bananas bake, starch is converted to sugar, which means they add naturally sweeten the muffins instead of using granulated sugar.
Other delicious filling ideas: freshly whipped cream, hazelnut spread, fruit jam, caramel sauce or marshmallow fluff.
To ensure easy removal from the muffin tin, allow the muffins to cool in the tin for at least 10 minutes before you attempt to remove them.
How To Store Chocolate-Filled Banana Muffins
Store the muffins at room temperature (in an airtight container) for up to 3 days. If you live in a humid area, it’s best to store them in the fridge, as they may become moldy if left outside.
How To Make Chocolate-Filled Banana Muffins
Preheat the oven to 300°F (150°C). Place bananas on a baking sheet lined with parchment paper and bake them at 300°F (150°C) for 15-20 minutes until they are nearly black.
When bananas are cooled peel them and mash them by using a hand mixer or fork. Increase the oven temperature to 350°F (180°C).
Add the egg, vegetable oil, sugar, milk, and vanilla. Mix until well combined.
Add the flour, baking powder, baking soda, and salt. Beat until just combined.
Mix the chocolate sprinkles into the batter.
Divide the batter among the holes of a 12-cup muffin tin. Bake at 350°F (180°C) for 20-25 minutes.
Pour hot heavy cream over the chocolate chips. Let 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.
Fill the muffins with chocolate cream. Chill the muffins in the fridge for at least 1 hour.
If you’re making these on a hot day, you can place them in the fridge for an hour, to allow the chocolate filling to set.