Who doesn’t love the comforting aroma of freshly baked muffins filling the kitchen? Today, we’re taking things up a notch with these homemade Jumbo Chocolate Banana Almond Muffins—they’re rich, nutty, perfectly moist, and bursting with chocolate goodness. The best part? You only need one banana to achieve that beautifully soft texture. Whether you’re a seasoned baker or a weekend kitchen enthusiast, this recipe will give you three oversized muffins that rival the best bakery treats.
You’ve probably have a lot of banana muffin recipes like me, but you cannot have to many banana muffin recipes. There’s just no limit! Banana muffin and bread are one of the most common bake products that you can make to use up your overripe bananas. First of all, they are very easy to make, not to mention quick as well. You can make it in the morning and in less than 1 hour you have delicious freshly baked muffins. So let’s not complain about having too many banana muffin recipes, but instead let’s embrace it starting with this Bakery Style Chocolate Almond Banana Muffins.
The Secret to a Moist Muffin with Just ONE Banana
Bananas are known for their ability to keep baked goods soft and tender, but what if you only have one? No problem! The key to achieving perfect texture lies in the balance of ingredients. Almond flour adds richness and moisture and a small amoutn of oil insures every bite is soft and fluffy. You can also butter instead of oil but if you want a soft muffin that stay soft even when refrigerated, use oil.
Almond Flour: The Nutty Flavor Booster
While all-purpose flour provides structure, almond flour brings a subtle nuttiness that makes these muffins extra special. It also adds a slight chewiness and enhances the overall flavor profile—making these muffins deeply satisfying. In the end, in my world I always love anything with almond so using it makes this muffin is not surprising at all to me.
Chocolate Overload: Chips + Chunks
Why settle for just chocolate chips when you can double up the chocolate magic? This recipe combines dark chocolate chips and chopped chocolate to create an irresistible melt-in-your-mouth experience. You get smooth bursts of chocolate alongside chunks that stay rich and gooey. If you only have chocolate chips, that should be fine too.
Bakery Style-Jumbo Size: The Bigger, The Better
There’s something undeniably satisfying about oversized muffins—they give off that bakery-style appeal that makes them feel extra indulgent. These jumbo treats bake up beautifully, developing that high-domed muffin top we all love. Wondering how to achieve that? Keep reading and see more details about that below.
The Almond Toppings: Crunch & Elegance
Sliced almonds not only add a lovely crunch to the tops of these muffins, but they also create an elegant finishing touch. Lightly toasted during baking, they enhance the nutty flavor and make every bite more exciting. If you do not have sliced almonds but have heh whole almonds instead, that would work too. Simply thinly sliced them using a sharp knife, or chop it if that is easier for you.
Easy Baking Steps: No Fancy Equipments
No stand mixers, no complicated techniques—just simple ingredients mixed by hand. Whether you’re baking for yourself, your family, or impressing guests, this foolproof recipe ensures success every time. This muffin was made without any electric mixer and everything was mix in one bowl. Less items to wash and a quicker process making it possible for you to have these muffins sooner than later.
I’ve made so many muffins before, some turned out flat, some turned out a little bit dry and some turned out just ok. After all the testing , research and some recipe failures I finally found the secret to having a tall beautiful and soft moist Muffin, just like the store bought but better.
- Oil – keeps the batter moist and it doesn’t harden as much even when stored in the refrigerator unlike when using all butter.
- Generous Baking Powder & Baking Soda – Little amount of baking soda is not enough to hold and push the thick batter, you need to add little bit more than usual. In this recipe, I used 1 tsp baking soda which may sound a lot but it’s not. Trust me, the thick batter will need all the help it could get rise tall and high.
- No over mixing – the most over used caution but has proven to be true. Over mixing can make the batter tough resulting to a dense tough muffin.
- Thick Batter – the consistency of the batter when making a muffin is crucial. The batter has to be thick, so it’s stable enough to hold the add-on like nuts, chocolate chips and jams. But most specially a thick batter makes a tall muffin and doesn’t collapse.
- Fill it to the top – Not 3/4 full but all the way to the top. A lot of times when baking a regular size Muffin, the Muffin tin are fill only 3/4 full. But when making a huge Muffin like this, do not be scared of going all the way to the top. This assures a Muffin top because it’s already guaranteed to pass the top level of the muffin tin, so anything above top will create a Muffin top look, like a mushroom.
- Hot and Medium Baking Temperature: Now we get to the most important item, the KEY to a tall Muffin. I’m saving the last most important thing that I learned when making muffin, that is the baking temperature. Most recipes baking temperature for muffin ranges between 350F and 375F, and I used to baked my muffins before in straight 350F all through out the baking process. There’s nothing wrong with it, you’ll still get the muffin nicely baked, but if you want a tall muffin with the traditional Muffin top look, you have to bake it at first 5 minutes in 400F then lower it to 350F until the finish time. The high temperature will help the Muffin rise fast as soon as it hits the hot oven. It’s like a ballon, it will expands and will rise as soon as it goes into the oven. That’s when you know that the combination of buttermilk, yogurt, banana and baking soda are working together. The acidity in this ingredients gives the Muffin the push when it hits the hot oven. It will also give a nice crunchy brown crust on top, while maintaining a soft and moist center. Now, as soon as the Muffin rise in the first 5 minutes, you only need the baking temperature of 350 to sustain the tall structure of the Muffin as it continues to bake, the end product is a brown crunchy cracked top, a tall muffin and soft and moist crumbs. Do not forget to lower it, you will end up with over bake and possibly dry and burnt Muffin. You don’t want that.
Four Important Tips for a Light & Soft Banana Muffin
- Room Temperature Egg – Because this recipe call for creaming the egg and sugar, it is VERY important to have the egg at room temperature, so don’t ignore this reminder. A room temperature egg whips up better as compared to cold one. If you are short of time, you can submerge the egg in warm water for 5 minutes, that should do the trick
- Ripe Banana – only use ripe banana, the one with brown spots in the skin is the best one to use. Those brown spots are sign that the banana is ripe, and ripe means softer and sweeter. This is the state of banana that would give the natural sweetness to the banana bread or muffin. Now if you don’t have ripe banana, I’ve read that you can bake the banana wrap in foil at 300F for 10 mins to get it soft, however I personally haven’t tried that. I always prefer either buying a ripe banana ready to use for banana bread or buy a banana and let it ripe naturally in my kitchen counter. One thing to remember, the warmer the place you keep the banana, the faster it will ripen. This is why put my banana in the fridge specially during summer if I don’t want it to ripe fast, and I also wrap the end with the stem with a cling wrap. That will block the air from coming in and it will slowdown the ripening process.
- Do NOT over mix – You’ve heard this over and over again in many recipes but I will still repeat it here. Over mixing can make the bread gummy because as you mix more, gluten is form and that causes a tough bread. Once you add the dry ingredients just mix it until combine, no more no less.
Perfect Pairing: Serve, Store & Enjoy
Freshly baked muffins are a dream when paired with a cup of coffee, tea or milk. Store leftovers in an airtight container to keep them soft for days, or pop them in the microwave for a few seconds to revive that warm, gooey texture. I highly recommend re-heating it few seconds in the microwave to enjoy the melting chocolate goodness inside.
Chocolate Almond Banana Muffins (Small‑Batch, One‑Banana Recipe)
Ingredients
Equipment
Method
- Preheat oven to 400F degrees. Line with parchment paper and Spray a jumbo muffin pan with oil or melted butter.
- Mash Banana Mixture: Peel the banana and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine. You need 1 cup of mashed banana, measure once mashed and remove the excess if any.
- Wet Ingredients: Add brown sugar, egg, pure vanilla extract and oil. Mix until fully combined.
- Add Dry Ingredients: Add the all-purpose flour, almond flour, baking powder, baking soda and salt. Sift the cocoa powder. Mix until combined.
- Add chocolate chips and chopped chocolate and mix just to distribute. Do not over mix the batter. The mixture should be slightly thick to handle the chocolate chips and chunks without sinking the chips at the bottom.
- Divide the Batter: Divide the batter in 3 large muffin hole, fill up to the TOP, NOT 3/4 full but to the TOP. Top with sliced almonds on top.
- Bake at 400F for 10 minutes then lower the temperature to 350F (while the muffin is inside) and bake for another 13 minutes. A toothpick inserted in the center should come out clean.
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Nutritional Information
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
If you want more banana muffin options, give my other banana muffin recipe a chance. These are all medium size Muffin but can also be baked in jumbo Muffin pan. Make sure to adjust the baking temperature as needed.
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- Dulce De Leche Swirl Banana Muffin
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Categories: Baking, Muffin, Recipe, Video, Video Recipes
SweetnSpicyLiving
Oh, I love chocolate and banana!
they work well together 🙂 Any favourite banana muffin recipe?