Mary Berry Banana Chocolate Chip Muffins​ Recipe

These moist Mary Berry Banana Chocolate Chip Muffins are made with over-ripe bananas, self-raising flour, rich chocolate chips, eggs, sugar, and melted butter. This recipe creates tender, fluffy treats that combine the natural sweetness of fruit with pockets of melted chocolate. They are the perfect solution for using up brown bananas, making a delicious grab-and-go breakfast or a sweet afternoon snack.

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Mary Berry Banana Chocolate Chip Muffins Ingredients

For the Muffin Batter:

• 2 large ripe bananas (the skin should be spotted or brown)
• 2 cups self-raising flour
• 1 teaspoon baking powder
• 1/2 cup caster sugar
• 2 large eggs, at room temperature
• 1/2 cup unsalted butter, melted and cooled (or sunflower oil)
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips

How To Make Mary Berry Banana Chocolate Chip Muffins

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-hole muffin tin with paper muffin cases.
2. Mash the bananas: Peel the bananas and place them in a small bowl. Use a fork to mash them until they are smooth with only small lumps remaining.
3. Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar and the chocolate chips.
4. Whisk the wet ingredients: In a separate jug, whisk the eggs, melted butter (or oil), vanilla extract, and mashed bananas together until well combined.
5. Combine the mixtures: Pour the wet banana mixture into the bowl with the dry ingredients.
6. Fold the batter: Use a metal spoon to gently fold the ingredients together. Stop mixing as soon as the flour is dampened. The batter should look lumpy; do not try to make it smooth.
7. Fill the cases: Spoon the mixture evenly into the muffin cases, filling them almost to the top.
8. Bake the muffins: Bake in the center of the preheated oven for 20 minutes, or until the muffins are risen, golden, and spring back when gently pressed.
9. Cool the muffins: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Recipe Tips

• Use Very Ripe Bananas: The best bananas for baking have brown spots or are almost entirely black. These are the sweetest and mash easily, giving the muffins a strong banana flavor and moist texture.
• Avoid Overmixing: This is the golden rule for muffins. If you mix too much, the gluten develops and the muffins will become tough and rubbery. A few lumps in the batter are a good thing.
• Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs (not wet batter), they are ready. If you hit a chocolate chip, try a different spot.
• Toss Chips in Flour: If you are worried about the chocolate chips sinking to the bottom, toss them in a tablespoon of the flour before adding them to the mix. This helps them stay suspended in the batter.

What To Serve Banana Chocolate Chip Muffins

These muffins are rich enough to serve on their own, but they pair wonderfully with a hot cup of coffee or a glass of cold milk. For a hearty breakfast, serve them alongside a bowl of Greek yogurt topped with granola. If you want to make them extra special for dessert, warm them slightly and serve with a scoop of vanilla ice cream.

How To Store Banana Chocolate Chip Muffins Leftovers

• Refrigerate: Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If storing in the fridge, warm them slightly before eating to soften the chocolate chips.
• Freeze: Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They will stay fresh in the freezer for up to 3 months.

Mary Berry Banana Chocolate Chip Muffins Nutrition Facts

Serving Size: 1 Muffin

• Calories: 240 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 180mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 4g

Frequently Asked Questions

• Can I use frozen bananas? Yes. Frozen bananas work very well for baking. Thaw them completely in a bowl before using, and include any liquid that is released during the thawing process, as this holds a lot of flavor.
• Can I use oil instead of butter? Yes. Mary Berry recipes often use butter for flavor, but using a neutral oil (like sunflower or canola) can actually make the muffins stay moist for longer. Use the same amount of oil as butter.
• Why are my muffins flat? Flat muffins usually happen if the raising agents (baking powder/self-raising flour) are expired, or if the oven wasn’t hot enough. Make sure your oven is fully preheated before putting the tray in.

Try More Recipes:

• Mary Berry​ Lemon And Blueberry Muffins Recipe
• Mary Berry​ Lemon Drizzle Muffins Recipe
• Mary Berry White Chocolate And Raspberry Muffins​ Recipe