If you have even just 1 overripe banana, you can have this delicious Jumbo Chocolate Banana Sponge Muffins. They are soft and moist, and loaded with chocolate chips inside and out. This banana muffin batter is easy to make, and can be use up make different variations just by changing the mix in. You can use any type of chocolate chips, from dark, semi-sweet, white, caramel or a combination of all these. If you are a fan of nuts, add some chopped pecans to walnut along with the chocolate chips. You can also swirl some cream cheese on top for a not so traditional banana muffin but another delicious one.
After making my Low Fat Banana Sponge Bread yesterday, I still have 1 large overripe banana sitting in my counter. Think, think, think. What should I do with it? Muffins! That was not a though decision at all. Muffins are nice for breakfast or snack and they are easy to make. How about a Chocolate Goodness Banana Muffin?
Soft, moist, light and airy, and full of chocolates banana muffin! That’s what I made and ate today. I made a small batch, enough for light breakfast tomorrow , and few pieces for more snacking today.
How is this different for traditional banana muffin?
I used the cake method for this muffin, just like what I did with my Low Fat Banana Sponge Bread. If you haven’t read that post, I did 3 changes to the normal muffin method to make the muffin soft and light rather then soft and dense:
- Beat the egg yolk with the oil and sugar until pale and fluffy.
- Whisk the egg white (with cream & tartar and sugar) until stiff peaks
- Fold the stiff peaks egg white to the egg yolk and flour mixture
There is just a slight difference in the process of making this banana muffin. Instead of the regular quick bread style wherein you mix dry and wet ingredients separately and then you combined them together. This also do that, but the egg yolk and egg white are mix separately. The egg white is whipped to stiff peaks before it gets mixed in to the muffin batter. This extra step produces a lighter banana muffin which I find a lot better. You can be the judge, let me know if you like the texture or not.
Big or Small, the choice is yours to make
This muffins comes in jumbo size, 3 large muffins. But if you do not have a large muffin tin, you can also make this using regular size muffin pan, you can make 6 pieces from that size. I left a photo of the regular size, they do look small when compared to the jumbo size but they are equally delicious.
- 1/2 cup All purpose flour
- 1/4 cup Cocoa Powder – sifted
- 1/4 cup granulated sugar
- 2 tbsp Brown sugar
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/4 cup Hershey’s Dark Chocolate Chips
- 1 large ripe Banana – mashed
- 1/4 cup + 2 tablespoon plain greek yogurt or sour cream
- 2 tablespoon Flavorless Oil
- 1 large Egg (separate egg white and egg yolk) room temperature
- 1 teaspoon pure Vanilla Extract
- 1/4 teaspoon Cream of Tartar or 1/2 teaspoon fresh lemon Juice or plain white vinegar
- Preheat the oven to 400F and place the oven rack in the middle of the oven.
- Jumbo Muffins: Spray the muffin tin with oil. This can make 3 large muffins
- Small Muffins: Line a muffin tin with muffin liner. This can make small muffins
- Mashed Banana: In a medium-sized bowl combine the mashed bananas, baking soda and plain greek yogurt.
- Dry Ingredients: In a large bowl sift the flour, cocoa powder, baking powder and salt.
- Wet Ingredients: Meanwhile, in a separate bowl, using hand mixer or a whisk, mix together the oil, sugar, egg yolk and vanilla extract until pale in color. Add the mashed banana mixture and mix until combined.
- Add flour mixture. Add the dry ingredients mixture and mix just until all the ingredients are moistened. Do not over mix. Stop once the flour is fully incorporated in the batter. Add chocolate chips/chunks and mix until just distributed,
- Whisk Egg Whites: Using a hand mixer, whisk the egg white until frothy (bubbly). Add cream of tartar and continue whisking until stiff peaks.
- Fold Egg Whites: Gently fold in the stiff egg whites, do not over mix as not to knockout the air. Stop once fully incorporated in the batter.
- Divide the Batter: Scoop the batter into the prepared muffin tins.
- Finishing Touch: Top with chopped chocolates or you can also use nuts – this is optional
- Jumbo Muffins: Bake at 400F for 10 mins, then lower the temperature to 350F and bake for another 14 minutes or until a toothpick inserted in the center comes out clean.
- Small Muffins: Bake at 400F for 10 minutes, then lower the temperature to 350F and bake for another 8 – 10 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Place on a wire rack to cool for five minutes and then remove muffins from pan. Drizzle some Chocolate Ganache on top, although optional it will make the muffin even more decadent. There’s a short video below on how to make chocolate ganache. Check it out.
Makes 6 regular sized muffins or 3 jumbo muffins
Here are some of my breakfast muffins. Check them out!
- Nutella Swirl Banana Muffin
- Cornbread Muffin
- Chocolate Zucchini Muffin
- White Chocolate Banana Muffin
- Jumbo Bakery Style Chocolate Chip Muffin
- Pina Colada Banana Muffin
- Small Batch Gluten Free Banana Muffin
- Strawberry Streusel Banana Muffin
- Strawberry Banana Muffin
- Dulce De Leche Swirl Banana Muffins
- Nutella Swirl Banana Muffin
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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