Name: Chocolate-Banana-Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 Servings
Ingredients: 200 g Sugar; 125 g soft Butter; 2 piece Eggs; 2 piece Bananas; 25 g Cocoa; 125 ml Milk; 250 g Flour; 2 tsp Baking powder; 100 g Chocolate chips

Description

These chocolate-banana muffins are awesome! Super juicy and mega chocolatey, thanks to the ripe bananas and the extra chocolate chips. The banana makes the dough so incredibly soft and gives a natural sweetness that harmonizes perfectly with the cocoa. I love how easy the recipe is to make in the Thermomix®. Put everything in, mix briefly and into the oven. Perfect if visitors announce themselves spontaneously or when you're feeling peckish. The muffins are nice and fluffy on the inside and slightly crispy on the outside. A poem! And the best thing: they are not too sweet, so you can indulge without a guilty conscience. Ideal for children's birthdays, Sunday coffee or just for snacking. Try it out, you will love them!

Ingredients (9 ingredients)

200 g Sugar

125 g soft Butter

2 piece Eggs

2 piece Bananas

25 g Cocoa

125 ml Milk

250 g Flour

2 tsp Baking powder

100 g Chocolate chips

Preparation (10 steps)

Preheat oven

Preheat the oven to 180°C top/bottom heat.

Prepare muffin tin

Line a muffin tin with paper liners or grease well.

Stir sugar and butter

Thermomix® Setting

2 min/Speed 3

Put 200 g sugar and 125 g soft butter in the mixing bowl and stir.

2 min

Add eggs

Thermomix® Setting

30 sec/Speed 3

Add 2 eggs one after the other and stir in.

30 sec

Mash bananas

Peel 2 bananas and mash with a fork.

Add bananas, cocoa and milk

Thermomix® Setting

30 sec/Speed 3

Put the mashed bananas, 25 g cocoa and 125 ml milk in the mixing bowl and stir.

30 sec

Mix and add flour and baking powder

Thermomix® Setting

30 sec/Speed 3

Mix 250 g flour and 2 tsp baking powder, add to the mixing bowl and stir in briefly.

30 sec

Fold in chocolate chips

Thermomix® Setting

Linkslauf/15 sec/Speed 2 Reverse

Fold 100 g chocolate chips into the dough with a spatula.

15 sec

Fill dough into molds

Pour the dough evenly into the prepared muffin cups.

Bake muffins

Bake the muffins in the preheated oven for about 20 minutes. Do a toothpick test!

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

For me, chocolate-banana muffins are more than just a recipe, they are a little trip back to my childhood. My grandma often baked banana bread when the bananas in the fruit bowl became a little brown. The smell of banana and cinnamon that wafted through the house is unforgettable. These muffins are a tribute to this memory, just in a more handy, chocolatey version. The list of ingredients may seem simple, but each component plays an important role. The ripe bananas are the heart of the dish. They not only provide sweetness, but also moisture, which makes the muffins so juicy. The riper the bananas, the more intense the flavor and the less sugar you need. The butter provides the necessary tenderness and buttery taste, while the eggs bind the ingredients and provide structure. The cocoa gives the muffins a deep, chocolatey note that harmonizes perfectly with the banana. The chocolate chips are the icing on the cake, giving each bite an extra chocolate kick. Preparation in the Thermomix® is child's play. First beat the sugar and butter until creamy, which works particularly well in the Thermomix® as it processes the ingredients evenly. Then add the eggs one at a time so that everything combines well. The mashed bananas, cocoa and milk provide the necessary liquid. Finally, briefly stir in the flour and baking powder so that the dough does not become tough. Carefully fold in the chocolate chips with a spatula so that they do not break. For a vegan version, you can replace the butter with margarine or vegetable oil and the eggs with applesauce or a flaxseed meal-water mixture. If you like it a little spicier, you can add a pinch of cinnamon or nutmeg to the dough. Chopped nuts or dried fruit also go perfectly. The muffins taste best lukewarm, plain or with a dollop of whipped cream or vanilla ice cream. They are also a great gift for parties or a delicious snack on the go. The finished muffins can easily be stored in an airtight container for 2-3 days. They can also be frozen and thawed in the oven or microwave if required. You can also prepare them well in advance: The dough can be prepared the day before and stored in the refrigerator. The next day, simply fill into the molds and bake. This way you can quickly have fresh muffins on the table.