Banana Dark Chocolate Chip Muffins – Life Made Simple (Video)

Pillowy soft and delicious, these muffins are a perfect balance of banana and dark chocolate. Once you give these a try, you won’t want to stop at just one!  Jumbo Banana Chocolate Chip muffins come from Life Made Simple. You can learn more about them here.

I used dark chocolate, as it is supposed to be healthier in a few ways, you can learn about here. We prefer it to milk chocolate, but of course, use whatever you like when you make these muffins.

For this recipe, I used our Large Muffin Pan, which is the same pan I used when making these Taco Cups. Here’s some info:

Large Muffin Pan

Jumbo Muffins & More

From supersized muffins to stuffed peppers, pot pies to miniature ice cream cakes, you can make a wide variety of sweet and savory favorites in our Large Muffin Pan. Each of the six wells are 4″ (10-cm) across and have a 1¼-cups (295-mL) capacity. Whether it’s breakfast on the go, time for dessert, or individual-sized dinners, this pan has you covered.

Made from high-quality, durable carbon steel that evenly cooks baked goods. The nonstick coating releases food easily and offers effortless cleanup and the blue enamel exterior makes it pretty.

Guarantee

  • Three-year guarantee

Product Details

  • Heat-safe to 450°F (230°C) in conventional and convection ovens
  • Freezer-safe
  • 14½” x 10″ (37 cm x 25 cm)
  • 4″ (10-cm) wells with 1¼-cups (295-mL) capacity
  • Hand wash
  • PFOA-free

Let’s jump right in!

Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 scoop Enrichables Pea Protein
  • 1 scoop Enrichables Super Veggie Protein
  • 3 medium bananas, mashed (about one cup)
  • 1 large egg, room temperature
  • ½ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 6-ounces Semisweet chocolate, such as Scharffen Berger, roughly chopped
  • Turbinado sugar, for sprinkling

Instructions

Preheat your oven to 350°F/175⁰C*.  You can use muffin liners, or brush each well lightly with canola oil.

Peel and mash bananas. Chop chocolate and set aside. I used a bar of dark chocolate, but you certainly could use semi-sweet, milk or dark chocolate chips. By chopping the chocolate bar, this gives you a variety of chunks and sizes throughout your muffins.

Whisk together flour, baking soda and salt, one scoop EACH super veggie protein and pea protein in small bowl. Set aside.

Combine sugar, bananas, egg, oil and vanilla in a separate bowl.  Add dry ingredients and chocolate, mixing just until combined, so as not to result in tough muffins.

Fill each well 2/3 of the way with muffin mixture.  I used my large scoop four times to fill each muffin tin.

Sprinkle turbinado sugar over each muffin, and bake for 28 minutes if using the Large Muffin Pan, until a cake tester inserted in the middle comes out clean.

Cool 5 minutes, then remove from pan. 

All done! If you have any left, you can freeze them for a couple of months, or store in an airtight container for up to 4 days.

Please head over to visit the folks over at Life Made Simple and say hello. If you find a recipe you’d like me to review, please comment below.

Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

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Banana Dark Chocolate Chip Muffins – Life Made Simple (Video)

Pillowy soft and delicious, these muffins are a perfect balance of banana and dark chocolate. Once you give these a try, you won’t want to stop at just one! 
5 from 2 votes
Prep Time 10 mins
Cook Time 28 mins
Course Muffins
Cuisine American
Servings 6 muffins
Calories 608 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 1 scoop Enrichables Pea Protein
  • 1 scoop Enrichables Super Veggie Protein
  • 3 medium ripe bananas, mashed
  • 1 large egg, room temperature
  • ½ cup canola or vegetable oil
  • 1 tsp vanilla extract
  • 6 oz Semisweet chocolate, such as Scharffen Berger, roughly chopped
  • Turbinado sugar, for sprinkling

Instructions
 

  • Preheat your oven to 350°F/175⁰C*.  You can use jumbo muffin liners, or brush each well lightly with canola oil.
  • Peel and mash bananas. Chop chocolate and set aside. I used a bar of dark chocolate, but you certainly could use semi-sweet, milk or dark chocolate chips. By chopping the chocolate bar,this gives you a variety of chunks and sizes throughout your muffins.
  • Whisk together flour, baking soda, salt, one scoop EACH super veggie protein and pea protein in small bowl. Set aside.
  • Combine sugar, bananas, egg, oil and vanilla in a separate bowl.  Add dry ingredients and chocolate, mixing just until combined, so as not to result in tough muffins.
  • Fill each well 2/3 of the way with muffin mixture.  I used my large scoop four times to fill each muffin tin.
  • Sprinkle turbinado sugar over each muffin, and bake for 28minutes if using the Large Muffin Pan, until a cake tester inserted in the middle comes out clean.
  • Cool 5 minutes, then remove from pan. 

Notes

*The temperature of your oven may need to be adjusted, based on the type of muffin tin you are using.  The original recipe has a temperature set to 375⁰F/190⁰C.
For mini muffins, bake 14 to 16 minutes
For regular-sized muffins, bake 18 to 20 minutes
 

Nutrition

Calories: 608kcalCarbohydrates: 78gProtein: 7gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 29mgSodium: 391mgPotassium: 417mgFiber: 5gSugar: 43gVitamin A: 92IUVitamin C: 5mgCalcium: 30mgIron: 4mg
Keyword bananas, chocolate chip, muffins
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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