[X]

Home > Recipes > Fudgy Banana Muffins

Fudgy Banana Muffins Recipe

Fudgy Banana Muffins Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

We love the flavor combination of chocolate and banana. Once when I had no chocolate chips on hand, I made these moist muffins with chunks of chocolate bars instead. My husband likes them even better this way, since they have big bites of chocolate. -Kristin Wagner, Spokane, Washington

This recipe is:

Contest Winning

Quick

[X]

Rate Fudgy Banana Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fudgy Banana Muffins Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

15 15 30

Ingredients

1-1/4 cups all-purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 medium ripe bananas, mashed
1-1/4 cups milk
1 egg
1 tablespoon vegetable oil
2 teaspoons vanilla extract
6 milk chocolate candy bars (1.55 ounces each)

Directions

In a bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces; sprinkle over batter. Bake at 400° for 15 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 204 calories, 6 g fat (3 g saturated fat), 17 mg cholesterol, 164 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Fudgy Banana Muffins in Taste of Home October/November 1999, p27

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

Reviews for Fudgy Banana Muffins

Fudgy Banana Muffins

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Mar. 03, 2013 by dilbert098

delicious, nice mix of banana and chocolate mmm, can't go wrong.

Reviewed on Sep. 20, 2011 by JZAnderson

These muffins are so good and yummy. Love them!

Reviewed on Aug. 19, 2011 by sdscott

These have been a family favorite since they were first published in Quick Cooking.... they disappear immediately.. I have also used chocolate eggs as a substitute and yumm!!

Reviewed on May. 14, 2011 by christyberry

These are incredible! Satisfying enough for dessert with a healthy side benefit!