Banana Muffins with Chocolate and Almonds

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Jan 9, 2015

Banana muffins

Mmm, banana and chocolate! That is yummy! And then bananas just add a deliciously spongy consistency to cake. These muffins are easy and quick to make. There also has to be room for those kinds of recipes.

The recipe is from Anne au Chocolat. She uses walnuts whereas I have chosen to use almonds. I’m not overly excited about walnuts in cakes (no not in brownies either – sinful, I know) and I just happened to have some blanched, chopped almonds leftover that were just waiting to be used.

Makes 10.


  • 125 g butter, room temperature
  • 125 g sugar
  • 2 eggs
  • 125 g flour
  • 1 tsp baking powder
  • 2 ripe bananas
  • 75 g dark chocolate, chopped
  • 25 g almonds, chopped and possibly blanched


Preheat the oven to 180C. Place 10 muffin paper cups in a metal form.

Whisk butter and sugar. Add one egg at a time and whisk well in between each egg.

Mix flour and baking powder in another bowl. Sift the mixture into the batter and fold it.

Mash the bananas and fold them into the batter together with the chocolate and almonds. Divide the batter in the 10 paper cups.

Bake them in the middle of your oven for about 20 minutes. Let them cool on a rack.

Banana muffins Banana muffins Banana muffins Banana muffins

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