Chocolate Chunk Banana Muffins

How do we feel about cardamom? Do we love it? We do.

Unsure? If you’re not familiar with cardamom, it’s the spice that gives chai tea it’s chai-ness. It’s warm and rich and a little different. It makes you wonder ‘what is this delicious flavour in my mouth and how can I get more of it?’.

And so, I strongly encourage you to try it in these muffins because I think you’ll be glad you did. But if you’re not feeling brave today go ahead and use cinnamon instead. I won’t be mad. The muffins will still be amazing.

Bananas – no duh. But! Do make sure they are very ripe. No rock hard green bananas here please.

Butter and Oil – we’re using both here friends. Oil because I find oil is super effective in creating soft, moist muffins. Butter because butter.

Nutmeg and Cardamom – as discussed above, cardamom is delicious. It’s warm and pairs perfectly with bananas, but if you’re scared of it just use cinnamon. Keep the nutmeg though!

Chocolate Chunks – I think dark chocolate is the way to go here, but you can sub in milk chocolate chunks or even chocolate chips but then you obviously shouldn’t call them chocolate chunk muffins.

Chocolate Chunk Banana Muffins Recipe Variations:

Nutty Version – add in 3/4 cup of chopped pecans or walnuts along with the chocolate chunks.

Espresso Version – I adore the banana and espresso flavour combo and if you do too go ahead and add in a couple teaspoons of instant espresso along with the spices.

Heads up friends, this is going to be fast. These are super easy.

First, in a big bowl, mix together your flour, baking powder, baking soda, salt, nutmeg, and cardamom and whisk it all up really well. Then, in a separate bowl (or your electric mixer if you’re trying to preserve arm strength for lifting muffins to face), add the ripe bananas, butter, oil, sugar, and brown sugar. Mix until it’s smooth and a little fluffy, then add in the egg and the vanilla and give it another good mix.

Now, gently fold in your dry ingredients until they’re just combined – you don’t need me to tell you for the gazillionth time to not over mix, so I won’t. Stir in those delicious chocolate chunks and you are ready to go. Your batter will be thick and and if it’s not I don’t know what to say. Divide the batter it into your muffin cups and bake…

Pop the muffins into the oven at 425 degrees for 5 minutes, then lower the heat to 350 and bake for another 15-18 minutes, until a toothpick inserted in the middle comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Just make sure to eat at least one while they’re still warm because that is when chocolate is at its ooey gooey best.

• Rose and Cardamom are a dream match, so mix up one of these Rose Lattes to enjoy with your muffins.
• Feeling an iced drink instead? Try this Iced Raspberry Vanilla Matcha Latte
• If you want to eat them alongside a savoury brekkie, these Cottage Cheese Scrambled Eggs would be perfect.
• Or get a little spicy and make these Cheesy Chili Eggs – with Spicy Chili Crisp

If you like this Chocolate Chunk Banana Muffins Recipe let me know what you think in the comments below and please find and follow me on Social Media!